Thursday, Apr 26, 2018
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Restaurant Inspections

Restaurant inspections

Recently released inspection reports of Lucas County food-service operations:

The Wing Station, 4015 Secor, inspected Jan. 3. Critical violations: Observed gyro meat improperly holding at 80-100 degrees. All potentially hazardous food (PHF) musts be held hot at 135 degrees or greater to prevent the growth of bacteria. The handsink is draining extremely slow at the time of inspection. Repair so the sink drains properly. A sanitizer wipe cloth bucket must be set up at all times of operation with the proper concentration of sanitizer. Wet wiping cloths must be stored in sanitizer solution when not in use. Observed chicken thawing in standing water in the three-compartment sink. Foods must be thawed under refrigeration, under cold running water in the food prep sink, or cooked from frozen state. Install an air gap in the plumbing of the three-compartment sink so that it can be used for food preparation. All food must be stored at least six inches off the floor. Observed chicken thawing on the floor and food stored on floor of walk-in cooler. Pizza is 115-125 degrees on the warmer at time of inspection. Place pizza directly on heat, not on paddle so that it maintains 135 degrees or higher. One noncritical violation. Inspector: Kelly Sattler.

Gene s Original Ribs D-Lit, 3439 Hill, inspected Jan. 4. Critical violations: Observed open container of mild cherry peppers on the dry stock shelf. Discard the peppers Read all labels for proper food storage. Observed wet wiping rag on the counter. All wet cloths must be stored in sanitizer solution when not in use to prevent the growth of bacteria. Observed potato salad cooling with a cover. Food must be cooled uncovered from 135 to 70 degrees in two hours and 70 to 41 degrees in an additional four hours. Rinse the potatoes under cold running water in the food prep sink, use an ice bath to help the product cool, do not cover food until product is fully cooled. Observed raw shell eggs stored above the produce in the two-door cooler Raw eggs must be stored on bottom shelf to prevent cross contamination. Two noncritical violations. Inspector: Jennifer Gottschalk.

Rudy s Hot Dog, 4748 Monroe, inspected Jan. 2. Critical violations: Cooked spaghetti at 54 degrees. Once cooked, spaghetti is PHF and must be held either hot at 135 degrees or more or cold at 45 degrees or lower. Observed improper date marking practices. Food in the dessert case may only be held up to four days because the case is holding at 42-45 degrees. Foods are marked with longer date. Foods must be marked consistently with either a use by or an opened on/made on date. Facility washes produce and does not have a properly plumbed food prep sink. Install a food prep sink with a two-inch air gap or designate a compartment in the three-compartment sink for food prep and install a two-inch air gap in the plumbing. Three noncritical violations. Inspector: Sattler.

KFC, 5644 Alexis, Sylvania, inspected Jan. 2. Critical violations: Observed wipe cloths out on prep counters. Wipe cloths must be kept in sanitizer of the proper concentration, when not in use. Four noncritical violations. Inspector: Brandon Tester.

Taqueria Jalisco, 1244 Broadway, inspected Jan. 3. Critical violations: Improper storage of raw meats and shell eggs throughout facility. To prevent contamination, all raw meats and shell eggs must be stored below all other food items. Meats were observed cooling at room temperature. Food must be cooled quickly, in two hours or less to get from 135 degrees to 70 degrees, and an additional four hours to reach 41 degrees or less. Leave items uncovered until 41 degrees or less and stir often to release heat. Observed no date marking of foods. To limit the growth of bacteria all food items kept more than 24 hours after cooked, prepared, or package is opened are required to be dated. No thermometer was available to measure food temperature. Facility must provide a thermometer capable of reading a minimum of 0 degrees to 220 degrees. Walk-in cooler and prep-top cooler were unable to maintain food items at 41 degrees or less. Both units must be repaired. Observed improper set-up of the three compartment sink. Compartment #1 must have hot soapy water, #2 with hot rinse water, and #3 with 50-100 ppm chlorine. No sanitizing wiping buckets were set up. Facility must have a wiping bucket with a chemical concentration of 100 ppm chlorine to properly sanitize surfaces and store damp cloths. Paints and other chemicals were stored above the dish machine. Store all chemicals below or away from all food and food contact items. A beverage cooler was being used to store food items. Equipment must be commercial grade and NSF approved or equivalent. There must be a person in charge available at all times with knowledge of proper food safety and sanitation. Inspector: Kerry Cutcher.

W.G. Grinders, 3344 Secor, inspected Jan. 3. Critical violations: The quat sanitizer in the wipe cloth buckets and three-compartment sink was low at 100 ppm. Quat sanitizer should test at 200 ppm to properly sanitize. Adjust concentration as necessary. Observed a wet cloth stored on countertop. Store all wet cloths in the sanitizer wiping bucket when not in use to prevent the growth of bacteria. Inspector: Gillian Wilke.

Wendy s, 108 Main, inspected Jan. 3. Critical violation: Found shredded cheese at 56 degrees, swiss cheese at 56 degrees at the front sandwich station. All potentially hazardous food must hold at 45 degrees or lower to prevent the growth of bacteria. Food out less than four hours: food moved away from the hot grill. Monitor all temperatures on the sandwich lines. Inspector: Gottschalk.

Island Variety Carryout, 722 Dearborn, inspected Jan. 3. Critical violation: Observed raw shell eggs stocked above cases of pop. All raw shell eggs must be stocked below ready to eat food and drink to prevent cross contamination. Place eggs on the bottom shelf. Raw bacon must be stocked below ready to eat food, such as butter and hot dogs. Stock eggs on the bottom shelf and raw bacon above the eggs to prevent cross contamination. Inspector: Gottschalk.

NZR Retail of Toledo, Inc. 2515 West Laskey, inspected Jan. 4. Critical violations: The hand sink across from the three-bay sink is blocked at time of inspection. All hand sinks must be free and clear to promote frequent and proper hand washing. Observed windshield cleaning squeegee in three-compartment sink and drain boards cluttered. Keep the three-compartment sink free and clear at all times in order to property wash, rinse, and sanitize them in use of utensils/dishware every four hours. Inspector: Wilke.

Speedway, 4305 Sylvania, inspected Jan. 2. Critical violation: Hot dogs thawing at room temperature. Hot dogs may only be thawed under refrigeration or as part of the cooking process. Inspector: Sattler.

Far East Market, 522 South Reynolds, inspected Jan. 4. Critical violations: Observed packages of duck eggs labeled keep refrigerated stored on the sales floor at room temperature. These are potentially hazardous and must be held cold at 45 degrees or lower at all times. Duck eggs were discarded at time of inspection. Found packages of hot fired anchovies in the glass door cooler at 74 to 79 degrees. Potentially hazardous foods must be held cold at 45 degrees or lower at all times. Hot fried anchovies were discarded at time of inspection. Cooled food product was observed in the reach in cooler. This facility does not have a kitchen or equipment to cook food with. All cooked food products were removed from sale at the time of inspection. Do not cook food at this location. All food sold must be from a licensed inspected establishment. You can not repackage a food item that requires the use of a utensil because you do not have the correct sinks to wash the items. Hot plate and rice cooker in back room. Observed fish frozen repackaged without proper labeling. Label must include: Responsibility statement which includes company name, state, city, zip code, telephone number if not listed in phone book. Product name, statement of ingredients, net weight. The bag of peppers had no label. These must also be labeled correctly. Bean sprouts in the cooler did not have proper labels. All packaged products must be labeled correctly to be sold. Observed raw eggs over ready to eat food in the walk in cooler; store raw eggs below on bottom self to protect from contamination. The walk-in cooler must be organized. Observed food product stocked on the floor in the sales area and in the walk-in coolers. All food must be stocked at least 6 inches off the floor at all times. The sink in the back room (stainless sink) must be stocked with soap and paper towels. This is the hand sink that will be used to wash your hands prior to repacking fish, sprouts, etc. Proper hand washing must occur to prevent contamination. Observed bean paste not labeled in English. All products must be labeled in English to be sold. Inspector: Sattler.

Mecca Temple, 1343 Avondale, inspected Jan. 11. Critical violation: Food being held without date marking. All open prepared, ready to eat, potentially hazardous foods held longer than 24 hours must be marked with a seven-day discard date. Inspector: Paul Bauman.

University of Toledo Pizza Hut, 2801 West Bancroft, inspected Jan. 11. Critical violation: Walk in cooler is holding at 42 degrees. This unit is required to hold at 41 degrees or below to prevent bacteria growth. Adjust the temperature and continue to maintain and monitor. Inspector: Kelly Cipiti.

University of Toledo KFC, 2801 West Bancroft, inspected Jan. 11. Critical violation: Observed potentially hazardous food at 42 degrees in the downstairs walk-in cooler. The cooler must maintain food at or below 41 degrees at all times. Adjust the cooler temperature. Continue to maintain and monitor all temperatures in the walk-in cooler. Inspector: Gottschalk.

Mr. Philly, 525 East Manhattan, inspected Jan. 11. Critical violations: Observed used pair of disposable gloves on table with food preparation. Discard gloves into trash receptacle after each use. Gloves are to be single use, and may not be reused. Observed no sanitizing wiping bucket setup at inspection. During all hours of operation, facility must have a sanitizing wiping bucket setup with a chemical concentration (chlorine 100 ppm/quat 200 ppm. Inspector: Cutcher.

No violations:

Jeannie s Coffee Shop, One Government Center, inspected Jan. 17.

Mercy Healthcare Center, 2200 Jefferson, inspected Jan. 23.

Bestwood Garden Inn, 4122 West Alexis, inspected Jan. 29.

Montessori Day School, 5559 West Bancroft, inspected Jan. 29.

Rising Stars Academy, 8052 West Central, inspected Jan. 28.

Burroughs School, 2404 South, inspected Jan. 28.

Glass City Cafe, 1107 Jackson, inspected Jan. 28.

Toledo Zoo Broadway Pavilion, 2700 Broadway, inspected Jan. 29.

Chipotle, 6658 Airport, inspected Jan. 29.

Community Development Center, 330 Oak Terrace, inspected Jan. 29.

Highland Elementary, 7720 Erie, Sylvania, inspected Jan. 29.

Hawkins Elementary, 5550 West Bancroft, inspected Jan. 29.

Longfellow School, 4112 Jackman, inspected Jan. 29.

Mo Joes, 300 Madison, inspected Jan. 29.

Elizabeth House Building, 2720 Albon, inspected Jan. 30.

East Toledo Senior Activities Center, 1001 White, inspected Jan. 31.

Buckeye Subs, 5235 Dorr, inspected Jan. 31.

Toledo Zoo Lodge Main Kitchen, 2700 Broadway, inspected Jan. 29.

Toledo Zoo Nairobi, 2700 Broadway, inspected Jan. 29.

Byrnedale Junior High School, 3645 Glendale, inspected Jan. 29.

Dorr Elementary School, 1205 King, inspected Jan. 29.

Medical Mutual of Ohio, 3737 Sylvania, inspected Jan. 29.

Tom s Bar-B-Que and Grill, 702 Front, inspected Jan. 29.

Boston Market, 930 West Alexis, inspected Jan. 30.

Fairview Skilled Nursing and Rehab, 4470 South, inspected Jan. 30.

Elizabeth Scott Memorial, 2720 Albon, inspected Jan. 30.

Elizabeth House-Assisted Living, 2720 Albon, inspected Jan. 30.

Chili Jacks, 8261 Mayberry Square, Sylvania, inspected Jan. 31.

Circle K, 6775 Dorr, inspected Jan. 30.

Waite High School Trading Post, 301 Morrison, inspected Feb. 4.

Little Explorers Learning Center, 2600 Copland, inspected Feb. 6.

Gan Yeladim Preschool, 6465 Sylvania, inspected Feb. 6.

Pam s Corner LTD, 116 10th, inspected Feb. 4.

Deli Express, 5335 Dorr, inspected Feb. 4.

Toledo Day Nursery, 1300 Jefferson, inspected Feb. 5.

EOPA Jefferson Center Head Start, 1300 Jefferson, inspected Feb. 5.

Juice Blasters, 6725 West Central, inspected Feb. 5.

Garfield Elementary School, 1103 Ravine, inspected Feb. 5.

Our Precious Angels, 2340 Holland-Sylvania, inspected Feb. 5.

Montrie Auction Gallery, 4017 Lagrange, inspected Feb. 5.

City Hall Grill and Drinks, 315 South Reynolds, inspected Feb. 6.

Beaner s, 1515 South Byrne, inspected Feb. 6.

Congregation B nai Israel, 6525 Sylvania, inspected Feb. 6.

Glendale-Fielbach School, 2317 Cass, inspected Feb. 7.

Communicare at Waterford Commons, 955 Garden Lake, inspected Feb. 7.

Schubert Alley Cafe, 7575 Sylvan, inspected Feb. 8.

Jugs Snack Bar, 5111 Jackman, inspected Feb. 8.

Glendale Garden Cafe, 2521 Glendale, inspected Jan. 30.

Taco Bell, 7030 Orchard, inspected Feb. 5.

Kingston Care Residence, 4125 King, inspected Feb. 6.

Kingston Care Main Kitchen, 4125 King, inspected Feb. 6.

Kingston Care First Floor, 4121 King, inspected Feb. 6.

Parkcliffe Advanced Care, 4201 Parkcliffe, inspected Feb. 6.

Sunset Village-Freeman, 9640 Sylvania Metamora, inspected Feb. 8.

Sunset Village-Finley, 9640 Sylvania Metamora, inspected Feb. 8.

Sunset Village-Overmeyer, 9640 Sylvania Metamora, inspected Feb. 8.

Sunset Village-Bissel, 9640 Sylvania Metamora, inspected Feb. 8.

Sunset Village-Barlow, 9640 Sylvania Metamora, inspected Feb. 8.

Sunset Village-Main, 9640 Sylvania Metamora, inspected Feb. 8.

Joseph s Beverage Center, 4129 Talmadge, inspected Feb. 6.

Wonderbread Hostess, 5311 Airport, inspected Feb. 6.

Tee Oriental Food & Gifts, 1101 North McCord, inspected Feb. 4.

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