Recently released inspection reports of Lucas County food-service operations:
Nash s Quality Bar, 1424 Cherry, inspected Jan. 4. Critical violations: Observed open bottles of juice with label stating refrigerate after opening stored at room temperature. Store products according to handling instructions. Four noncritical violations. Inspector: Kerry Cutcher.
The Other Club/Bottoms Up, 384 Phillips, inspected Jan. 8. Critical violation: Observed unlabeled chemical bottle behind bar. All spray bottles must be labeled with common name of ingredients. Four noncritical violations. Inspector: Cutcher.
Wing Station II, 1032 North Holland Sylvania, inspected Jan. 2. Critical violation: Observed wiping cloths stored out of sanitizer. Wiping cloths must be kept in sanitizer wiping bucket when not in use. Two noncritical violations. Inspector: Mike Brady.
Church s Chicken, 2124 Franklin, inspected Jan. 3. Critical violations: No sanitizer available in store at time of inspection, bleach provided at time of inspection to use as sanitizer. No drain stoppers available for three-compartment sink. Provide drain stoppers. Eleven noncritical violations. Inspector: Debbie Dacquisto.
McDonald s at Toledo Hospital, 2142 North Cove, inspected Jan. 3. Critical violation: Repair all three valves on three-compartment sink. If valves cannot be repaired to hold water, they must be replaced. Nine noncritical violations. Inspector: Dacquisto.
Fetoosh Deli, 1385 Conant, Maumee, inspected Jan. 7. Critical violation: Employees found eating in kitchen. Provide a designated space for storage of employee food and beverages. Employees must eat in dining area, not in kitchen, and wash their hands prior to returning to work. One noncritical violation. Inspector: Jennifer Gottschalk.
Golden City Restaurant, 5051 North Summit, inspected Jan. 7. Critical violations: Raw shell eggs stored over beef, chicken, and pork in the small prep cooler. Raw shell eggs should be stored on the bottom shelf to prevent cross contamination. Improper cooling observed at time of inspection. Cooling of food must be done uncovered on the top shelf of the walk-in cooler until fully cooled. Employees must monitor the time and temperature of cooling foods. Food must cool from 135 to 70 degrees in two hours and from 70 to 41 degrees in another four more hours. Cover and date label once fully cooled. Four noncritical violations. Inspector: Gottschalk.
Arby s Roast Town, 44111 Talmadge, inspected Jan. 7. Critical violations: The sandwich prep top cooler is broken at time of inspection and is holding potentially hazardous foods (PHF) at 50-60 degrees. This cooler must be repaired immediately to hold food cold at 45 degrees or lower. Beginning March 1, 2008, all coolers must hold foods at 41 degrees or lower. If this cooler cannot maintain food 41 degrees it must be replaced. Store wiping cloths in sanitizer buckets, not soapy water. One noncritical violation. Inspector: Kelly Sattler.
Sodexho at Brioche Doree at St. Vincent Mercy Heart and Vascular Center, 2400 Cherry, inspected Jan. 8. Critical violations: Tuna and chicken salad sandwiches in front cooler display case are at 50 to 52 degrees. The PHF must be held at 41 degrees or less to inhibit the growth of bacteria that can cause food borne illness. Sandwich made this morning and put in case. Refrigeration is turned on after breakfast is served. Air temperature at bottom is 41 degrees and 60 degrees on top shelf. Provide thermometer for this case and make sure temperature is at 41 degrees or less before stocking with sandwiches. Date mark refrigerated ready-to-eat PHF that is held longer than 24 hours. Four noncritical violations. Inspector: Dacquisto.
Subway, 4030 Monroe, inspected Jan. 8. Critical violations: Hot holding is not maintained at 135 degrees or greater. Cream of broccoli soup at 112-118 degrees. Meatballs at 127 to 131 degrees. Soup discarded, meatballs reheated to 187 degrees. Clean and sanitize inside of ice machine. Maintain clean walk-in cooler. Four noncritical violations. Inspector: Dacquisto.
Major Magic s All Star Pizza Revue, 5838 Monroe, Sylvania, inspected Jan. 8. Critical violations: No label on chemical spray bottle with yellow liquid. All chemical bottles must be labeled with name of contents. Dishwasher chlorine sanitizer slightly high. Must be 50-100 ppm for proper sanitizing of dishes and utensils. Adjust unit to proper levels. Observed foods in prep top cooler and four-door cooler at improper temperatures. All PHF must be kept at 41 degrees or less to limit bacteria growth. Contents of prep top cooler moved to walk-in cooler and prep top filled with ice to maintain proper temperatures. Eggs, turkey, macaroni salad were discarded. Five noncritical violations. Inspector: Gillian Wilke.
Brad s Place, 5801 Telegraph, inspected Jan. 7.
Red Lobster, 1422 South Reynolds, inspected Jan. 4.
Deals, 2007 North Holland Sylvania, inspected Jan. 2.