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Published: Friday, 4/24/2009

Restaurant inspections: 04-24

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

Critical violations:

Bangkok Kitchen, 582 Dussel, Maumee, inspected March 27. Chicken stored above beef in freezer. To prevent potential cross contamination, store raw chicken below raw beef and follow food storage guidelines. Inspector: Paul Bauman.

Dana ASG Tech Center, 3939 Technology, Maumee, inspected March 30. Small bottle of Listerine found in the under-counter cooler on the cook line. Personal items cannot be stored in coolers. Turkey found in under-counter cooler without proper covering in the two-door cooler. Cover food holding in cold storage to prevent contamination. Cooling foods found in the under- counter two door cooler. Cool food properly. Inspector: Sara Becker.

Fricker s, 19 North Saint Clair, inspected March 30. One-door cooler was holding time/temperature control safety (TCS) food, formerly called potentially hazardous food, at improper temperatures. BBQ beef and green beans were at 45 degrees. Cold holding must be maintained at 41 degrees or below. Monitor temperatures closely. Hand sink across from the prep sink was blocked from use with a flour container. Hand sinks must be easily acceptable at all times. Place container in a different area. Repeat violation. Inspector: Kelly Cipiti.

Gladieux Meadows, 4480 Heatherdowns, inspected March 30. Dish machine not dispensing chlorine sanitizer. Repair immediately. Inspector: Mike Brady.

Kangaroo s, 3410 Briarfield, Maumee, inspected March 30. Kitchen cooler holding foods at 45 degrees. Maintain proper cold holding temperature. Unit adjusted at time of inspection. Inspector: Becker.

Toledo Sports Center, 1516 Starr, inspected March 30. Observed build up on the ice drop area in the large ice machine. Thoroughly clean, sanitize, and maintain ice machine. Inspector: Jennifer Gottschalk.

Arby s, 1540 East Alexis, inspected March 31. Observed chicken poppers in hot holding at 128 degrees. To limit bacteria growth that can cause food-borne illness, TCS foods in hot holding must maintain 135 degrees or above. Product discarded at inspection. Observed chemical bottles stored above cups on storage shelf. All chemicals must be stored below or away from all food or food contact items to prevent contamination. Inspector: Kerry Stanley.

Barnes & Noble, 4940 Monroe, inspected March 31. Adjust reach-in cooler beneath espresso machine so that it holds foods at 41 degrees or lower. Half and half was 44 degrees. Inspector: Kelly Sattler.

Penn Station East Coast Subs, 4798 Monroe, inspected March 31. Prep top cooler was holding sliced tomatoes at 44 degrees. Adjust or repair cooler to hold foods cold at 41 degrees or less. Observed food equipment and some oil stored in the back room hand sink. Hand sink may not be used for dumping, rinsing, or storage of items. Inspector: Sattler.

Tequila Sheila s, 831 Starr, inspected April 1. No hand soap at the kitchen hand sink and no paper towels at the bar hand sink. All hand sinks must be stocked at all times with hand soap, paper towels, hot water, and cold water for proper hand washing. Paper towels stocked at the bar hand sink. Observed wet rag on the bar. All in-use rags must be kept in sanitizer to prevent possible bacteria growth. Store all in use wiping rags in a sanitizer bucket. Observed two spray bottles of cleaning chemicals on drain board of the kitchen 3-compartment sink. Store chemicals away from food and food utensils to prevent cross contamination. Observed bottle of floor cleaner and a shop vac on top of the pop complex. Remove those items and store on floor or in basement. Found cut tomato at 46.5 degrees in the prep cooler. Discard the cut tomato. Inspector: Gottschalk.

Mancy s Italian, 5453 Monroe, inspected April 1. Observed a leak at rear hand sink. Repair sink immediately. Observed ground meats stored above whole meats and raw chicken above whole meats in walk in cooler. Follow correct food order to prevent cross contamination. Observed several TCS foods without date marks. Must provide a date mark in order to determine a discard date. Observed employee eating and drinking in dish washing area. Employees must have a designated area to eat to prevent cross contamination. Inspector: Brandon Tester.

Legends Grille, 2 South Saint Clair, inspected April 1. Observed raw shell eggs stored above ready to eat foods in walk-in cooler. Store raw meats and shell eggs below all other foods items to prevent cross contamination. Observed the grease trap in the basement with grease accumulation on and around the unit with foul odor present. Grease trap must be serviced immediately. This unit must be serviced regularly based on usage. The grease top unit must be maintained in clean condition and may not have grease accumulation on or around unit. Clean area around grease trap immediately and continue to maintain in clean condition. Observed bar 3-compartment sink at less than 200 ppm quat. To properly sanitize with quat, quat must be at 200 ppm; use test kit to verify. Corrected at inspection. Observed unlabeled chemical spray bottle in kitchen. All spray bottles must be labeled with common name of ingredients to prevent cross contamination. Observed can of stainless steel cleaner above food contact items on storage shelf in the kitchen. Store chemicals below or away from all food or food contact items. Inspector: Stanley.

Lone Star Steakhouse & Saloon, 5640 Airport, inspected April 1. Shell eggs must be stored in refrigerated equipment that maintains an ambient air temperature of 45 degrees or less. Inspector: Nick Kusina.

Ralphie s at Spring Meadows, 6609 Airport, Holland, inspected April 1. Shell eggs must be stored in refrigerated equipment that maintains an ambient air temperature of 45 degrees or less. Inspector: Kusina.

The Diner, 809 Starr, inspected April 1. Observed cut potatoes on the drain board of the 3-compartment sink. No food or clean dishes may be placed on the 3-compartment sink dirty drain board side. Place the container of potatoes on a food prep table to prevent contamination. No date labels on cooked food items such as noodles, BBQ beef, meatloaf, and gravy. All cooked and prepared TCS food must have a date mark to determine discard date. Observed improper cooling procedures. Facility must follow proper cooling procedures. Post new cooling handout on the two-door cooler to review each time an item is cooled. Observed hot dogs thawing on the food prep table. Do not thaw food at room temperature. Follow proper thawing methods. Inspector: Gotthschalk.

Aramark, Ottawa House at University of Toledo, 2801 West Bancroft, inspected April 1. Quat sanitizer in a couple wipe buckets was too low. Observed wet wiping towels stored on countertops. Maintain quat sanitizer at 200 ppm to properly sanitize surfaces and keep the wet towels used to wipe down the surfaces in the buckets when not in use to prevent the growth of bacteria. Make sure to not add soap to the sanitizer buckets and do not store wet towels in the soap buckets. Observed a hand sink blocked by large garbage can. All hand sinks must be free and easily accessible to facilitate proper hand and frequent hand washing. Cream cheese packets on buffet were 62 degrees. Maintain proper cold holding temperature. Observed a student leaning over open food to scoop hard ice cream out of the dipping cabinet. The dipping cabinet is not designed for safe self service. No students should be permitted to serve themselves ice cream. Provide pre-packaged ice cream or serve the ice cream to the students. Inspector: Gillian Wilke.

Rudy s Hot Dog, 4747 Glendale, inspected April 2. Dish machine not hot enough. Increase final rinse temperature or cycle time. Inspector: Brady.

Jackman Elementary School, 2010 Northover, inspected April 3. Observed pre-made salads with cheese and cut tomato out at room temperature. Once the salad has cheese and cut tomato, it becomes a TCS food item. Do not make the salads until 20-30 minutes prior to lunch time. Place the cheese and tomato on last or hold all salads in a cooler. May use whole, uncut tomato without refrigeration. Observed philly steak at 112 degrees and cheeseburgers at 95.5 degrees on the serving line. These items must be held at 135 degrees or higher to prevent possible bacteria. Temperature adjusted at the time of inspection. Observed wet rags on the prep table. Facility did not have a sanitizer wiping bucket set up. All facilities must set up wiping rag bucket with sanitizer solution. Keep in-use wiping rags in sanitizer solution to prevent bacteria growth. Facility used bleach and warm water to set up the wiping rag bucket at the time of inspection. Chlorine bleach should test at 50-100 ppm. Inspector: Gottschalk.

Subway, 259 Golden Gate Plaza, Maumee, inspected April 3. Food in packages stored on floor of walk-in cooler and freezer. All food packages must be stored six inches off floor. Inspector: Bauman.

Barney s Convenience Mart, 1289 Conant, Maumee, inspected March 30. No sanitizer in facility. Utensils/dishware must be sanitized with quatemary ammonia or chlorine. Obtain food approved sanitizer and use it in 3-compartment sink set up. TCS pizza toppings lack date marking. Properly date mark foods held longer than 24 hours. Inspector: Bauman.

Express Carryout, 1920 Mulberry, inspected March 30. Observed open can of pop stored on prep table. To prevent contamination, store employee beverages with lid on a bottom shelf. Observed improper storage of raw meats above produce, ready-to-eat foods, and beverages in prep top cooler, walk-in cooler, and display cooler. Properly store raw meats and shell eggs below all other food items. Taco meat was in hot holding at 120-133 degrees. Maintain hot holding at 135 degrees or above. Observed TCS food without proper date marking. Mark properly. Observed improper set up of 3-compartment sink. For proper ware washing, the 3-compartment sink must be set up to wash, rinse, and sanitize. Air dry items before using. Chemicals stored above food contact items in retail store area. Store chemicals properly. Observed raw meats purchased from another retail food establishment and sold at this facility. All items sold at this facility must be received from an approved food supplier. Cease and desist the sale of raw meats from unapproved sources. Raw meats must be pulled from sale. Inspector: Stanley.

AJ s Carryout, 868 East Broadway, inspected March 31. Pizza at 124-125 degrees on warmer. Maintain proper temperature for hot holding.

Remove the pizzas from sale. Observed Cottage Inn pizzas for sale. The facility must go through plan review for all changes and additions made to the establishment. Plan review packet provided. Facility has added fountain pop, slushy, cappuccino machine. Three-compartment sink and a hand sink are required to wash utensils, pop nozzles, and other items. Facility was given 30 days to install proper sinks and grease trap to maintain this menu. Cleaners stored with cup storage under the coffee bar and water on a sales shelf under the motor oil and brake fluid. Properly store chemicals. Inspector: Gottschalk.

Universal Mini Mart, 1111 Starr, inspected March 31. One package of crackers and popcorn for sale. These items are not labeled for individual sale. Items were removed from sale. Food items must be labeled correctly to be sold in retail food establishment. Corrected. No paper towels observed at the hand sink in the restroom and the hand sink at the ware washing area. All hand sinks must be stocked with hand soap and paper towels at all times for proper hand sink and proper hand washing to occur. Corrected. No sanitizer available at the 3-compartment sink to sanitize the coffee nozzles. A supply of sanitizer must be available at all times to use at this sink. Provide bleach or sanitizer. Observed employee food items in the 3-door cooler. Store employee food in separate area. Inspector: Gottschalk.

Vito s Pizza, 4804 Lewis, inspected March 31. Observed open can of pop stored on rack above food items. Properly store employee beverages. Inspector: Stanley.

Marco s Pizza, 2658 West Central, inspected April 2. Quat sanitizer in wipe cloth bucket too strong. Reduce concentration to 200 ppm. Label spray bottles with contents common names to prevent chemical contamination. Inspector: Wilke.

Target Store, 817 West Alexis, inspected April 3. Observed eggs stored over milk in the back storage cooler. Store eggs on bottom shelf to prevent cross contamination. Inspector: Gottschalk.

Walmart, 5821 West Central, inspected April 3. Bakery high temperature dish machine was not properly sanitizing. Repair immediately. Observed raw bacon stored above hot dogs in the meat walk-in cooler. Store raw meats below or separate from ready-to-eat foods to prevent cross contamination. Inspector: Sattler.

Recent inspections found no violations at:

Deli Stop, 5335 Dorr, inspected March 26. Inspector: Patrick Niles.

Mango Tree, 217 South Reynolds, inspected March 26. Inspector: Niles.

Chipolte Mexican Grill, 1385 Conant, Maumee, inspected March 27. Inspector: Bauman.

Commodore Perry VFW #3338, 2231 South, inspected March 27. Inspector: Niles.

Rocky Mountain Chocolate Factory, 3100 Main, Maumee, inspected March 27. Inspector: Becker.

Wendy s, 6525 Airport, Holland, inspected March 27. Inspector: Kusina.

Arbor Hills Junior High School, 5334 Whiteford, Sylvania, inspected March 30. Inspector: Tester.

Smokey Bones Bar & Fire Grill, 512 West Dussel, Maumee, inspected March 30. Inspector: Bauman.

Stranahan Theater & Great Hall, 4645 Heatherdowns, inspected March 30. Inspector: Brady.

Bittersweet Farms, 12660 Archbold-Whitehouse, Whitehouse, inspected March 31. Inspector: Becker.

Caper s Pizza Bar, 2038 South Byrne, inspected March 31. Inspector: Bauman.

Ideal Hot Dog, 4330 Heatherdowns, inspected April 2. Inspector: Brady.

Family Dollar, 1516 Broadway, inspected March 30. Inspector: Cipiti.

Toledo 76, 552 Illinois, Maumee, inspected March 30. Inspector: Bauman.

Dollar General, 6730 West Sylvania, Sylvania, inspected March 31. Inspector: Tester.

Erie Drugs, 4502 Lewis, inspected March 31. Inspector: Stanley.

Family Dollar, 245 Golden Gate Plaza, Maumee, inspected April 1. Inspector: Bauman.

Critical violations:

China House, 255 Golden Gate Plaza, Maumee, inspected March 20. Raw chicken stored above seafood in freezer and above sauce buckets in walk-in cooler. Rearrange coolers to prevent potential cross contamination and store raw chicken on bottom shelves. Inspector: Paul Bauman.

Jenna s Restaurant, 5629 North Main, Sylvania, inspected March 20. Observed carton of raw eggs stored above ready to eat foods in prep top cooler. Store raw eggs on bottom shelf. Follow food storage order. Inspector: Brandon Tester.

Nori Japan, 5001 Monroe, inspected March 20. Observed cooked chicken stored in walk-in cooler in the original cardboard box that the raw chicken came packaged in. Because of risk of cross-contamination, do not store cooked chicken in container that held raw chicken. Foods only can be stored in containers made of non-absorbant, smooth, and easily cleanable material. Observed raw shell eggs sitting out at room temperature and were warm to the touch. Eggs must be stored cold at 41 degrees or lower to prevent bacteria. Eggs were discarded. Inspector: Kelly Sattler.

Aramark, University of Toledo, Croutons, 2801 West Bancroft, inspected March 20. Observed packaged frozen soup thawing in warm standing water in the middle compartment of the three-compartment sink. Only methods for thawing are under cold running water in the food prep sink, under refrigeration, or to cook from frozen. Inspector: Sattler.

Burger King, 1535 East Alexis, inspected March 23. Observed 3-compartment sink with 0 ppm chlorine at inspection. To properly sanitize with chlorine, level must be 50-100 ppm. Corrected at inspection. Inspector: Kerry Stanley.

Franklin Park 16 Cinema Deluxe, 5001 Monroe, inspected March 23. Cream cheese was holding at 122 degrees. Time/temperature control for safety (TCS) food, formerly known as potentially hazardous foods, held hot must be at or above 135 degrees or held cold at 41 degrees or less to prevent bacteria growth. Other TCS foods holding at 44-45 degrees in main-stand cooler. Do not block the hand sink with the pizza cart. Hand sinks must remain clear and accessible for hand washing. Three noncritical violations. Inspector: Sattler.

Subway, 1223 North Byrne, inspected March 23. Observed discarded bread bins stored in mop sink. Mop sink should be free from any debris clogging drain. Inspector: Patrick Niles.

Taco Bell, 1525 East Alexis, inspected March 23. Observed uncovered beverage of an employee on prep sink drain board. Employee drinks must be covered with a lid or sealable cap and stored in another area to prevent contamination. Observed taco meat cooling completely covered in walk in cooler at 44 degrees after nine hours. Cool foods properly. One noncritical violation. Inspector: Stanley.

Granite City Food & Brewery, 2300 Village West, Maumee, inspected March 24. Wiping cloths being held out on surfaces in the prep area. All wiping cloths, when not in use, must be held in a sanitizer solution to prevent bacteria.

Red-skin mashed potatoes found at 124 degrees. Hold at proper temperature. Food was discarded, and hot box was adjusted. Inspector: Sara Becker.

Jan s Chili Dogs, 5668 West Central, inspected March 24. Date mark TCS food, such as hot dog sauce, when it is pulled to thaw from the freezer or on the day that it is made. Foods may be held up to seven days at 41 degrees or less. Inspector: Sattler.

Village Inn, 4984 Holland Sylvania, Sylvania, inspected March 24. Working containers used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, must be clearly and individually identified with material s common name. Observed duct tape around hand sink next to dish machine. Observed missing cove-based molding throughout facility. Wall behind dish machine deteriorating. Wall and plumbing/leaking needs repaired and maintained as smooth and easily cleanable surface. Repeat violation. Inspector: Tester.

Arby s, 2647 Navarre, Oregon, inspected March 25. Observed hand sink by walk-in cooler in need of repair. Water was not flowing properly from faucet and was flowing on to the floor. Repair hand sink so it can have free flowing water and proper draining. Inspector: Julie Nye.

China 1 Chinese Restaurant, 5834 Monroe, Sylvania, inspected March 25. Observed raw chicken stored above melons in walk-in cooler and raw shrimp and chicken above ready-to- eat (RTE) foods in prep top cooler. Practice proper food storage order to prevent cross contamination. Inspector: Tester.

Deb s Ice Kreme, 1326 Navarre, inspected March 25. No date observed on open container of BBQ beef and on open package of hot dogs. To prevent bacteria growth, TCS food must be marked with a seven-day expiration date after opened, prepared, or thawed. Inspector: Jennifer Gottschalk.

IHOP, 6920 West Central, inspected March 25. Observed improper date marking on TCS foods. Must have date mark to determine a discard date. Five noncritical violations. Inspector: Nick Kusina..

Lutheran Home At Toledo, Assisted Living, 2519 Seaman, inspected March 25. Observed employee handling dirty items, then handling clean items. Always wash hands in between handling dirty and clean items and before putting on new gloves. This prevents contamination of clean/sanitized items. Inspector: Nye.

Lutheran Home of Toledo, Ktichen, 131 North Wheeling, inspected March 25. Observed missing and improper date marking on TCS foods. Date mark foods properly. Inspector: Nye.

McDonald s, 3005 Holland Sylvania, inspected March 25. Keep wet wiping cloths stored in sanitizer buckets when not in use to prevent bacteria growth. Observed several wet wiping cloths out on work surfaces at time of inspection. Inspector: Sattler.

Pizza Hut, 1500 Spring Meadows, Holland, inspected March 25. Baked pasta on buffet line at 114 degrees. Maintain proper temperature. Pasta was voluntarily discarded. Ensure hot holding steam well is functioning properly and at a sufficient setting. Observed drain flies near the 3-compartment sink in back of kitchen. Also observed near buffet line. Consult licensed pest control operator for treatment options. Dish machine not dispensing chlorine at time of inspection. To effectively sanitize dishes and utensils, dish machine must dispense chlorine at 50-100 ppm. Contact repair service and retrofit with audible alarm that sounds when chlorine is empty, if possible. Inspector: Bauman.

Ralphie s, 3005 Navarre, Oregon, inspected March 25. Observed improper reheating/cooling in steam table. To limit bacteria growth, food must be properly reheated/cooled over direct heat to 165 degrees or proper cooking temperature before putting into hot holding steam table. Observed improper storage order in walk-in cooler. Follow proper storage order to prevent cross contamination. Observed chemical spray bottle facing food items. To prevent chemical contamination, store chemicals below or away from food/food contact items. No paper towels at kitchen hand sink. All hand sinks must be fully stocked with soap, paper towels, and hot water. Corrected. Inspector: Nye.

Wet Willies Boathouse Saloon, 5044 Suder, inspected March 26. Observed a bag of onions stored on floor of walk-in cooler. All food items must be protected from contamination, stored at least six inches off the ground. Observed wet cloths stored on prep surfaces in kichen area. When not in use, store all damp/soiled cloths in a sanitizing solution to limit bacteria growth. Observed RTE food without proper date marking. Prep sink unclean. Prep sink must be maintained in clean and sanitized condition. Use prep sink only for food preparation. Additional hand sink needed in area accessible to bartenders. As discussed, hand sink was to be installed next to ice machine. Hand sink must have both hot and cold running water. Observed insufficient hot water at hand sink in kitchen. Hot water must be available at all sinks on demand at a minimum of 100 degrees. Observed hand sink blocked. Hand sinks must be accessible to allow for proper hand washing. Observed chemicals stored above 3-compartment sink. Store chemicals properly. Inspector: Stanley.

Sidelines At The Arena, 233 North Huron, inspected March 27. Observed improper food storage order. Raw chicken was being stored above deli meats and cooked food in walk-in cooler and 2-door cooler. To prevent cross contamination, store raw meats below ready to eat foods. Provide an approved separation barrier in ice well to divide the potable ice from the ice that is in the direct contact with the beverage lines. Prep top cooler was holding food at improper temperatures. Monitor temperature in this cooler. Observed improper thawing. Follow proper thawing methods. Improper cooling methods were observed for chicken breasts and chicken soup. Follow proper cooling procedures. Observed food without date mark. Date mark all required food items. Chlorine dish machine not dispensing sanitizer. Container of bleach was empty. Provide larger container of chlorine. Alarm was not working; part was on order. Check concentration of sanitizer throughout the day. Corrected. Sanitizer at 3-compartment sink at the bar was not strong enough. Maintain quat sanitizer at 200ppm. Hand sink was blocked from use and was not stocked with paper towels. Hand sink must be easily accessible and stocked with hand soap and paper towels to ensure proper hand washing. Label all spray bottles with their common name to properly identify them. Inspector: Kelly Cipiti.

The Crossings at the University of Toledo, inspected March 27. Several wipe cloth buckets were too low on quat sanitizer at time of inspection. Replenish buckets to maintain quat sanitizer at 200 ppm. Observed raw chicken thawing above cut tomatoes at 48 degrees and tartar sauce at 45 degrees. Hold food at proper temperatures. Chicken soup in walk-in had incorrect discard date.

Inspector: Gillian Wilke.

Sammy s Mart, 1762 Arlington, inspected March 16. Observed inadequate plumbing. Sink not releasing hot water. Repair/fix bathroom sink to provide adequate flow of hot water for employee hand washing. Inspector: Niles.

Airport Stop, 3841 Airport, inspected March 19. Observed bathroom toilet malfunctioning in employee s restroom. Contact professional plumber for repairs. Inspector: Niles.

Licata s Sunoco Sylvania, 4001 Holland Sylvania, inspected March 30. Subs and sandwiches being held at unsafe temperatures. Adjust or service cooler to hold proper temperatures. Inspector: Tester.

Menard s, 3100 Brown, Oregon, inspected March 20. Observed raw shell eggs stored over milk products. Store food properly. Inspector: Nye.

Vito s Pizza, 524 Main, inspected March 23. Observed stainless cleaner on top of oregano on back shelf. Store chemicals properly. Corrected. Inspector: Gottschalk.

Little Caesar s Pizza, 4747 Suder, inspected March 26. Observed no probe-style thermometer available to verify food temperatures. Provide probe-style thermometer capable of reading from 0-220 degrees. Observed improper storage of chemical spray bottle; store properly. Inspector: Stanley.

Marco s Pizza, 149 Main, inspected March 27. Observed food temperatures at 46.5-56 degrees in 3-door cooler. Maintain proper temperature. Inspector: Gottschalk.

The Fresh Market, 3315 West Central, inspected March 27. Found cut melon at 45-51 degrees on ice and fresh mozzarella at 44 degrees on ice in the produce department. This was a repeat violation. Products must be moved to a refrigerated case to hold proper temperature. Found chicken at 46-47 degrees and cheese at 47 degrees in the deli prep room out of refrigeration. Also, artichoke salad and chicken salad were 43 degrees in the bottom of the deli prep top cooler. Limit time foods are left out during preparation and portioning. Keep out only as much product as can be prepared in a short amount of time. Sushi prep top cooler was holding tofu and shrimp at 43 degrees. Adjust or service unit. Goat cheese and colby cheest were at 45 degrees and quiche at 44 degrees in the deli self service cases. Service or adjust cases to maintain proper temperatures. Olive bar was holding stuffed olives and cheeses at 59-61 degrees. This is a repeat violation. Repair unit to hold foods at proper temperature. If unit cannot be repaired, remove it from service. Quat sanitizer was in use for sanitizing surfaces in the meat/seafood department. Provide wipe cloth buckets or spray bottles with sanitizer at the proper concentration for periodically sanitizing food contact surfaces. The quat sanitizer used in the spray bottles in the deli was too strong at over 500 ppm. Dilute quat to 200 ppm to prevent a chemical contamination. Quat sanitizer in the wipe cloth buckets at the deli were too weak. Change sanitizer in those buckets as needed to maintain quat at 200 ppm. Deli staff corrected this at time inspection. Observed fresh mozzarella packaged in the store with incorrect sell-by date.

which was well beyond the maximum seven days. Shellfish tags must be held on file for at least 90 days. No tags were being held on file for molluscan shellfish. Observed food service equipment/utensils stored in hand sinks throughout the store. Hand sinks must remain clear and accessible for hand washing at all times and may only be used for hand washing. These sinks may not be used to store or rinse utensils or other items. Bulk food items were being portioned in area not near a hand sink. All food preparation and packaging must take place in a designated area with proper equipment. A hand sink is necessary so that the food handler can conveniently wash hands. An ingredient statement must be provided at the self-service bakery case. Ingredients for each item must be available for customers. Inspector: Sattler.

Recent inspections found no violations at:

Chipolte Mexican Grill, 6658 Airport, Holland, inspected March 18. Inspector: Bauman.

Hermanas Y Primas, 1218 Broadway, inspected March 18. Inspector: Cipiti.

American Care Givers, 6202 Trust, Holland, inspected March 20. Inspector: Bauman.

Cold Stone Creamery, 479 West Dussel, Maumee, inspected March 20. Inspector: Bauman.

Pizza Hut at University of Toledo, 2801 West Bancroft, inspected March 20. Inspector: Sattler.

Winterfield Ventures Academy, 305 Wenz, inspected March 20. Inspector: Niles.

The Glendale, 5020 Ryan, inspected March 21. Inspector: Brady.

Heatherdowns Early Learning Center, 3544 Glendale, inspected March 23. Inspector: Brady.

Maumee Senior Center, 2430 Detroit, Maumee, inspected March 23. Inspector: Brady.

Reynolds Elementary School, 5000 Norwich, inspected March 23. Inspector: Niles.

Barnes & Noble, 3100 Main, Maumee, inspected March 24. Inspector: Becker.

Arby s, 495 West Dussel, Maumee, inspected March 25. Inspector: Bauman.

AVI - Anderson s, 480 West Dussel, Maumee, inspected March 25. Inspector: Bauman.

Big Apple Deli, 2118 Woodville, Oregon, inspected March 25. Inspector: Nye.

Hope United Methodist Church, 10610 Waterville, Whitehouse, inspected March 25. Inspector: Becker.

Saint Ursula Academy, 4025 Indian, inspected March 25. Inspector: Sattler.

Barney s Convenience Mart, 497 West Dussel, Maumee, inspected March 18. Inspector: Bauman.

Movie Gallery, 2175 Woodville, Oregon, inspected March 18. Inspector: Nye.

Lathans Convenience Store, 2467 Nebraska, inspected March 19. Inspector: Niles.

Save Way Market - Red & White, 1936 Broadway, inspected March 24. Inspector: Cipiti.

Gino s Italian Delites, 1829 Eastgate, inspected March 25. Inspector: Brady.

Vino 100, 3355 Briarfield, Maumee, inspected March 25. Inspector: Becker.

Williams-Sonoma, 5001 Monroe, inspected March 25. Inspector: Sattler.

Exxon On The Run, 24 South McCord, Holland, inspected March 26. Inspector: Kusina.

Rite Aid, 1525 Cherry, inspected March 26. Inspector: Dacquisto.

Critical violations:

Del Taco, 3348 Secor, inspected March 9. Hand sink near front was broken; work order already had been placed to replace sink. All sinks must be in proper working order with hot and cold water. Observed bottle of degreaser hanging over bottled water. All chemicals must be stored below or separate from food or food contact items. Inspector: Kelly Sattler.

Browning Masonic Community, Inc., 8883 Browning, Waterville, inspected March 11. Chemical squirt bottle found in the dish area without labeling. Label and store chemicals properly. Inspector: Sara Becker.

Valleywood Golf Club, 13501 Airport, Swanton, inspected March 16. Paper towels missing from prep area hand sink. Paper towels must be available at all times at hand sinks for proper hand washing. Cover all bulk bins and bulk food items in dry storage to protect foods from potential contamination. Date mark all potentially hazardous food with a seven-day expiration date once the foods have been opened, prepared, or thawed. Many food items found without dates or proper dating in coolers. Inspector: Becker.

Korner Bar, 1801 Michigan, inspected March 17. Critical violation: Observed build up on inside of ice machine. Clean and sanitize according to manufacturer s specifications. Inspector: Jennifer Gottschalk.

McDonald s, 1520 Cherry, inspected March 17. Provide probe-style thermometer capable of reading from 0-220 degrees. Inspector: Kerry Stanley.

Wendy s, 5802 Monroe, Sylvania, inspected March 17. Front Frosty machine was holding time/temperature control for safety (TCS) food, which was formerly called potentially hazardous foods, at unsafe temperatures. All TCS foods must be held cold at 41 degrees or less to limit bacteria growth. Service unit to hold proper temperature. Will reinspect within 24 hours. Inspector: Brandon Tester.

Family Homestead Grill, 4704 Detroit, inspected March 18. Observed raw bacon stored above cooked leftovers in one door upright cooler. To prevent cross contamination, store all raw meats below other food. Corrected. Observed no date marking of required food items. Observed improper cooling of TCS food. Cooling must be conducted rapidly under supervision. Two hours to get from 135 degrees to 70 degrees, an additional four hours to reach 41 degrees or less. Items must be left uncovered until correct temperature is reached to allow heat to escape. Use shallow pans. Use freezer or ice. Do not put hot foods in prep top to cool. Corrected. Observed prep top cooler holding TCS foods at 42-46 degrees. Corrected at time of inspection. Observed bottle of cleanser stored next to prep sink. Store chemicals properly. Corrected. Provide probe-style thermometer capable of reading from 0-220 degrees. Inspector: Stanley.

Le Petit Gourmet, 6546 Weatherfield, Maumee, inspected March 18. Pepperjack cheese left on slicer after use. Cheese is holding at 55 degrees. TCS food must be held cold at 41 degrees and less. Cheese was discarded. Inspector: Becker.

Waffle House, 6715 West Central, inspected March 18. Observed ground beef stored below raw eggs in cooler. All poultry products must be stored below all other raw products. Observed the cook handling ready-to-eat (RTE) food with bare hands. All RTE food must be handled with gloves or utensils. Observed TCS food in prep top cooler stored at 45 degrees. Have unit serviced. Observed wiping cloths resting out of sanitizer. All wiping cloths must be kept in sanitizer when not in use to prevent bacteria growth. Inspector: Nick Kusina.

Nautica Coffee, 5645 Mayberry Square East, Sylvania, inspected March 19. Observed TCS foods in prep top cooler held at unsafe temperatures. Inspector: Tester.

Subway, 3324 Secor, inspected March 19. Observed spray bottle of glass cleaner on food prep table. Store chemicals away from food/food contact surfaces. Inspector: Gillian Wilke.

Subway, 4030 Monroe, inspected March 20. Banana peppers at 42 degrees. Cooler must hold foods at 41 degrees or less. Have cooler serviced. Observed roast beef thawing in still water in prep sink. Always thaw under cold running water in prep sink. Corrected. Observed build up inside of ice machine. Clean and sanitize machine and maintain clean. Inspector: Debbie Dacquisto.

Magic Wok at University of Toledo, 2801 West Bancroft, inspected March 20. Observed unlabeled spray bottle by the hand sink. Label spray bottle with common name of the chemical so employees know what it contains. Bottles with water or oil in them must also be labeled correctly. Corrected. Observed cooked chicken at 44 degrees in prep cooler. This bag of chicken was on top of the pans. Each item must have its own spot in the prep top cooler to maintain proper temperatures. Chicken was moved to bottom of cooler at the time of inspection. Observed chicken covered cooling in the under counter cooler. Food items may not be covered when it is in the cooling process. Review proper cooling procedures. Inspector: Gottschalk.

Rocky s Student Lounge, 2801 West Bancroft, inspected March 20. Observed pair of tongs stored in the hand sink. Hand sink it is strictly for hand washing. Hamburgers and chicken breasts were holding below 135 degrees in the warming drawer. All TCS food held hot must be at or above 135 degrees to prevent bacteria. Reheat food to at least 165 degrees. Did not observe date marking on prepared TCS food in reach-in display coolers. Date and label properly. Inspector: Wilke.

Starbucks, University of Toledo, 2801 West Bancroft, inspected March 20. Juices in display cooler were 46-47 degrees. Repair cooler and practice not overstocking it. Quat sanitizer in 3-bay sink and all wipe cloth buckets were below 200 ppm. Maintain quat sanitizer at 200 ppm to properly sanitize dishware and food-contact surfaces. Inspector: Wilke.

Lagrenka Outlette, 2301 Lagrange, inspected March 17. No hot water available. Hot water at a minimum of 100 degrees is required at all sinks. Repair immediately. Inspector: Stanley.

7-Eleven, 537 Woodville, inspected March 18. Observed raw bacon stocked over beverages in display case and eggs stacked on top of juice on the back shelf of the walk in cooler. All raw product must be stocked below RTE foods and beverages to prevent cross contamination. Bacon moved at the time of inspection. Follow proper food storage order in all coolers. No ingredient label for the apple turnover in the bakery case. All items in the bakery case must have a current ingredient label in order to be sold. Contact supplier and make sure it is updating ingredient list. Apple turnovers removed from sale at the time of inspection. Inspector: Gottschalk.

Gateway Express Marathon, 3819 Haverhill, inspected March 18. Keep paper towel dispenser at hand sink in working condition. TCS food held cold must be at 41 degrees or less . Adjust/service cooler to maintain correct temperature. Adjusted cooler at time of inspection. Observed evidence of mice in back room of facility. Provide pest control measures. Remove all stored shelving in back room which provides harborage for mice. Clean and sanitize area. Inspector: Dacquisto.

Toledo Check Cashing Center, 4625 North Detroit, inspected March 18. Three-compartment sink must be maintained in clean condition and free from storage to allow for proper ware washing. Dirt and debris build up in sink. Three-compartment sink is only to be used for ware washing of coffee and cappuccino parts. All items at beverage center must be washed, rinsed, sanitized, and allowed to air dry. Inspector: Stanley.

Critical violations:

Burger King, 713 Conant, Maumee, inspected March 9. Chicken fries held one hour past labeled disposal time. All discard times on time/temperature control safety foods (formerly called potentially hazardous foods) held by time instead of temperature must be strictly adhered to. Chicken fries were discarded. Inspector: Paul Bauman.

Tony Packo s Express, 4701 Talmadge, inspected March 9. Section of steam table holding TCS foods at unsafe temperatures. All TCS foods held hot must be at 135 degrees or more to limit bacteria growth. Adjust/service steam table to hold proper temperatures. Inspector: Brandon Tester.

Subway, 5200 Harroun, Sylvania, inspected March 12. Soup held at unsafe temperature. Hold at proper temperature; adjust unit.

Sylvania Mini Mart, 5153 South Main, Sylvania, inspected March 13. Provide labels for self-serve donuts. Inspector: Tester.

Critical violations:

Avenue Bistro, 6710 West Central, inspected Feb. 27. Label all working/spray bottles with common name of contents for proper identity. Observed missing date marks on several time/temperature control for safety food (formerly known as potentially hazardous foods) throughout facility. To prevent bacteria growth, TCS food must be marked with a seven-day expiration date after opened, prepared, or thawed. Inspector: Brandon Tester.

Big Shots, 931 West Central, inspected Feb. 27. Provide sanitabs for bar washing, rinsing, and sanitizing of glassware. Provide three stoppers for 3-bay sink. Inspector: Debbie Dacquisto.

Dolly & Joe s, 1045 South Reynolds, inspected Feb. 27. Observed buildup on faucet nozzle of sink used for hand washing. Keep nozzle clean. Corrected. Cooler holding foods at 42 degrees. Cooler must hold food at 41 degrees or less. Have cooler serviced/adjusted. Observed torn and missing gasket parts on 2-door cooler which allows cold air to escape from the cooler. Replace gaskets. Observed corn chowder at 83 degrees in walk-in cooler in covered container. TCS foods must be cooled from 135 degrees to 70 degrees in two hours or less, then from 70 degrees to 41 degrees in four hours or less. Chowder was transferred to different pans and put in walk-in freezer to cool. Clean and sanitize inside of ice machine. Maintain clean. Inspector: Dacquisto.

Libbey High School, 1250 Western, inspected Feb. 27. Clean and sanitize inside of ice machine; remove ice first. Inspector: Dacquisto.

McDonald s, 36 North Reynolds, inspected Feb. 27. Front line center milk cooler at 47-48 degrees. Cold holding TCS food must be at 41 degrees or less to prevent bacteria growth. Milk was discarded. Have coolers serviced. First and third drain lever valves were not working to hold water in 3-bay sink. Repair both levers. Inspector: Dacquisto.

Tony Packo s Cafe, 5827 Monroe, Sylvania, inspected March 2. Observed noodles being held at unsafe temperatures. TCS food held hot must be at 135 degrees or more to limit bacteria growth. Inspector: Tester.

Steak N Shake, 5395 Monroe, inspected March 3. Prep top coolers holding cut tomatoes at unsafe temperatures. Hold at proper temperature. Sanitizer buckets not at proper quat. Adjust/service dispenser for proper amount. Use test strips to verify proper mixture of sanitizer. Must be 200 ppm quat. Inspector: Tester.

Wendy s, 914 Conant, Maumee, inspected March 3. Critical violation: Sanitizer 0 ppm in sanitizing containers. To effectively sanitize food surfaces quaternary ammonia must be at 200 ppm. Change these containers more frequently. Inspector: Paul Bauman.

Padrones Pizza, 7430 West Central, inspected March 3. Observed TCS food stored in buffet at 42 degrees. Must hold at proper temperature. Have unit serviced. Inspector: Nick Kusina.

Papa John s Pizza, 3131 Dorr, inspected March 3. Label chemical/food spray bottles to prevent chemical contamination. No sanitizer bucket/spray bottle was set up at time of inspection. Provide a bucket/spray bottle of sanitizer solution for all hours of operation to properly sanitize food contact surfaces. Corrected. Inspector: Gillian Wilke.

Recent inspections found no violations at:

K & D Carryout, 1121 West Alexis, inspected Feb. 24. Inspector: Ryan Sekinger.

Walgreens, 6636 West Central, inspected March 2. Inspector: Nick Kusina.

Neapolis Pizza, 8139 Main, Neapolis, inspected March 3. Inspector: Sara Becker.



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