Wednesday, Apr 25, 2018
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Restaurant Inspections

Restaurant inspections

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

Critical violations

B. J. Hideaway Steakhouse, 506 South Lallendorf, Oregon, inspected Jan. 19. Improper storage order raw chicken over sauce and ground meat. Food must be in the proper storage order to prevent cross contamination. Follow proper storage order in CCP. The walk-in cooler holding food at unsafe temperatures from 43-44 degrees. Food must be held cold at 41 degrees or below to prevent bacteria growth. Lower the temperature of the cooler or repair cooler. Observed bare hand contact of several buns, breads, and cheese. All ready-to-eat food items must have a barrier from bare-hand contact or provide to the Toledo Lucas County Health Department the requirements needed to have bare hand contact with ready-to-eat food items. This is to prevent bare-hand contact contamination. Inspector: Julie Nye.

East Toledo Family Center, 1020 Varland, inspected Jan. 19. Time/temperature control for safety foods must be held at 41 degrees or below to prevent bacteria growth that can cause food-borne disease. Cooler must be turned down or repaired to be able to hold food at correct temperature. Foods without date mark. All ready-to-eat food must have a date mark to determine a discard date. This is to limit bacteria growth. Inspector: Nye.

Harbor View Yacht Club, 2180 Autokee, Oregon, inspected Jan. 20. Observed ready-to-eat foods without a proper date mark. All ready-to-eat foods must have a date mark to determine a discard date of seven days. Inspector: Nye.

Sonny Berry's Bayshore Supper Club, 5307 Bayshore, Oregon, inspected Jan. 20. Observed fish at unsafe temperature of 45-56 degrees. Food must always be at 41 degrees or below to prevent bacteria growth. When thawing and icing fish, it must remain submerged in ice. Inspector: Nye.

Riverview Yacht Club, 5981 Edgewater, inspected Jan. 22. Raw shell eggs stocked above cooked food in the two-door cooler. Store all raw shell eggs on the bottom shelf below cooked food and ready-to-eat foods to prevent cross contamination. The temperature read out on the high temperature dish machine only read 170-173 degrees for final rinse. The heat sticker did reach proper temperature. The high temperature dish machine must reach 180 degrees or higher to ensure proper sanitation. Contact a repair company to fix dish machine. If the dish machine cannot be repaired, it must be replaced with low temperature-chemical sanitizing machine (or) a proper 3-compartment sink with two drain boards. Improper date labeling observed on opened food and ready-to-eat food products in cooler. No thaw date is placed on the opened food. Once the food is removed from the freezer, cut turkey, lunch meat, etc., place the thawed date on the package. There is a total of seven day discard date when working with food. The day the food is opened is day one. Inspector: Jennifer Gottschalk.

Waffle House, 7050 Orchard Centre, Holland, inspected Jan. 22. Chemicals found on the drain board of the prep sink and hanging off of the 3-compartment sink. Chemicals must be kept in a separate storage area away from food or equipment to eliminate the chance of chemical contamination. Inspector: Sara Becker.

Hooters, 4782 Monroe, inspected Jan. 25. Pico de gallo is cold holding at 47 degrees in the prep top cooler because it is double panned at this time. Store foods in a single layer pan or on ice to maintain proper cold holding temperature of 41 degrees or lower. Inspector: Kelly Sattler.

Red Wells, 301 River, Maumee, inspected Jan. 25. Improper cooling practices. Macaroni cheese in walk-in cooler in large portions and completely covered at 77 degrees. Food cooled in bulk must reach 70 degrees in two hours and 41 degrees within an additional four hours (six hours total). Cool product in smaller containers that are properly vented to allow for cold and warm air exchange. Repeat violation. Creamer and butter under raw eggs on shelf in walk-in cooler. To prevent cross contamination, follow the storage guidelines in the handout provided. Repeat violation. Inspector: Paul Bauman.

The Wing Station, 4015 Secor, inspected Jan. 25. Chicken being washed/rinsed in three bay sink. Prep work can only be done in the two inch air gapped prep sink. Inspector: Stacy Seger.

Arnies Again, 3332 West Central, inspected Jan. 26. No metal stem thermometer is available. Inspector: Sattler.

Budapest Restaurant, 3314 Monroe, inspected Jan. 26. Food without date marking. Keep date marks on these items. You can use these foods for up to seven days including the day made. Improper storage in both reach-in freezers. Arrange storage so that raw items are stored below ready-to-eat foods. In addition, be sure that food put away in freezers are covered. Inspector: Debbie Dacquisto.

Carrabba's Italian Grill, 3405 Briarfield, Maumee, inspected Jan. 26. Do not use the 3-compartment sink for food prep. Shrimp being washed in the 3-compartment sink at inspection. The facility has four prep sink basins that can be used for food prep. Employee drinks found in the cooler and on prep surfaces. Employee drinks shall be stored away from food and out of the working coolers to prevent contamination from the employee beverage. Bottle of quat sanitizer was found hanging on the rack over the potatoes. Chemicals shall be stored in a separate area away from food and clean equipment so as not to contaminate these items. Inspector: Becker.

Libbey Inc., 940 Ash, inspected Jan. 26. Observed wet wiping cloths stored on preparation surfaces and no wiping bucket set up. To properly sanitize surfaces and to properly store damp/soiled cloths, facility must maintain wiping cloth buckets with a chemical concentration of chlorine at 100 ppm or quat at 200 ppm. Potentially hazardous food items may only be held a total of seven days. Day 1 is the day the product was cooked, prepared, opened, etc. Hamburgers on the flat-top grill hot holding at 117-132 degrees. To limit bacteria growth, food in hot holding must maintain 135 degrees or above. Product reheated in steamer at inspection. Cooked sausage cooling completely covered in the six-door cooler. Cooling must be conducted rapidly under supervision to limit bacteria growth. Cooling should be two hours to get from 135 degrees to 70 degrees, an additional four hours to reach 41 degrees or less. Leave items vented or uncovered until 41 degrees or less. Inspector: Kerry Stanley.

Original Pancake House, 3310 West Central, inspected Jan. 26. Eggs at 73 degrees sitting out at room temperature. Raw shell eggs must be held cold at 45 degrees or lower at all times. Refrigerate eggs or store them on ice at 45 degrees or lower at all times. The chemical dish machine is not dispensing the proper concentration of chlorine sanitizer at inspection. Operator has called for service. Chlorine must dispense at 50-100 ppm to properly sanitize food contact items. Quat sanitizer in spray bottles is too strong at over 400 ppm at inspection. Dilute quat to 200 ppm for use on food contact surfaces and items. Also, store wet wiping towels in sanitizer to prevent bacteria growth. Inspector: Sattler.

Picrose, 3253 Franklin, inspected Jan. 26. Excessive buildup present on the pop gun at the bar. Clean and sanitize daily allowing to air dry before using. Inspector: Stanley.

Queen of Apostles, 235 Courtland, inspected Jan. 26. Foods were below the required 135 degrees minimum hot holding temperature. To prevent bacteria growth, maintain foods hot at 135 degrees or above. Keep logs of food that is delivered and turn holding equipment on ahead of time to heat up. No sanitizer was available. Before any food handling begins, set up a sanitizer bucket to wipe down surfaces. Bleach is used, maintain at 100 ppm. No paper towels or hand soap available at hand sink. Hand soap had water added to it so that it did not lather. To ensure proper hand washing, always stock these supplies at kitchen hand sink. Corrected. Inspector: Kelly Cipiti.

Ranya's, 608 Adams, inspected Jan. 26. Foods were being held above the required cold-hold temperature due to poor ice method. To prevent bacteria growth, maintain cold holding at 41 degrees or below. If you choose to use ice for cold holding during lunch hours, be sure to match ice to food level, surround container on all four sides with ice. The prep top cooler is not designed to use ice as cold holding method. Make necessary repairs to this unit to hold foods at the proper temperature. Grape leaves made yesterday were not properly marked with a date. These were holding temperature at 47 degrees. These must be marked with a seven-day date mark. Practice proper cooling methods and do not let these items sit out at room temperature. Inspector: Cipiti.

The Pinnacle, 1772 Indian Wood, Maumee, inspected Jan. 26. Boxes of food stored on floor in walk-in freezer. To prevent contamination of food products and to facilitate good floor cleaning practices, store all food products at least six inches off of the floor. Inspector: Bauman.

Tim Horton's, 6815 West Central, inspected Jan. 26. Several foods in walk-in cooler with no date marks. Foods kept longer than 24 hours, must have a disposal date. Employee handling ready-to-eat food with bare hands. All ready-to-eat food must be handled by gloved hands or utensils to prevent contamination. Inspector: Nick Kusina.

Aurora Academy, 541 Utah, inspected Jan. 27. Food items on a tray ready to be cooked out at room temperature at 57.5 degrees. Food items must be maintained in temperature control to prevent the growth of bacteria. Once the food is put on tray, place the food in the oven to cook or back into the cooler until cooking time. Corrected. Inspector: Gottschalk.

Elephant Bar Restaurant, 5001 Monroe, inspected Jan. 27. Some food are holding cold at above 41 degrees in the cook line prep top coolers. Food must be held cold at 41 degrees or lower at all times. Adjust coolers or limit the amount of time foods are out of temperature control during preparation and portioning. Improper cooling of a cream sauce in a drawer of the prep top coolers. Cream sauce is still 90 degrees in the drawer two hours after it was made. Food must be properly cooled down before being held cold in a prep top cooler. These coolers are not designed to cool hot foods. Food must cool from 135 degrees to 70 degrees within two hours, then from 70 degrees to 41 degrees or less within four hours. Sauce was reheated to 165 degrees. Wet wiping towels out on work spaces throughout the kitchen. Wet wiping towels can support the growth of bacteria, so they must be stored in sanitizer when not in use. Inspector: Sattler.

Frogtown Johnnies, 6725 West Central, inspected Jan. 27. Food stored in reach-in cooler with no date marking. Food must have a disposal date on the container. Inspector: Kusina.

Maumee Elks, 137 West Wayne, Maumee, inspected Jan. 27. High temperature dish machine washing at 140 degrees and rinsing between 135-140 degrees. To effectively sanitize dishes and utensils, this machine must wash at 150 degrees and rinse at 180 degrees. Repair service contacted. Until repairs are complete, ware washing must be done by hand in the 3-compartment sink. Ground beef stored above fish in walk-in and ground beef stored above milk in upright cooler. To prevent cross contamination, follow storage guidelines in handout provided. Inspector: Bauman.

McDonald's, 6555 Airport, Holland, inspected Jan. 27. Observed cheese on prep station not properly timed marked, time stamps must be displayed as a public health control food, as well as standard operating procedures to ensure food safety. Inspector: Kusina.

McDonald's, 1727 Laskey, inspected Jan. 27. The small salad cooler is holding swiss cheese at 45 degrees and has an ambient air temperature of 45 degrees. Food must be held at 41 degrees or less to prevent bacteria growth. Adjust the cooler temperature accordingly.

Mac & Tong Place, 4330 West Central, inspected Jan. 28. Repair the hot water handle on the kitchen hand sink. Hot water handle does not work at this time. Inspector: Sattler.

Mancy's Restaurant, 953 Phillips, inspected Jan. 28. Horseradish sauce at 60 degrees on cook line. Food must be held at 41 degrees or less to inhibit bacteria growth. Product was discarded. Keep horseradish sauce in line cooler or provide additional refrigeration to maintain correct temperature during service. Pasta in covered container in walk-in cooler at 72-76 degrees. food must be cooled from 135 degrees to 70 degrees within two hours or less, then from 70 degrees to 41 degrees in four hours or less. Product was transferred to seven inch pan, uncovered to finish cooling properly. Inspector: Dacquisto.

Lee Williams Meats, 3002 131st, inspected Jan. 25. Observed missing dates on open lunch in deli case and on the pepperoni vacuum-packaged in the display case. Open lunch meat must have a date place on the item allowing employees to know when it was opened and when to discard the product. There is a seven day discard date on all open and prepared foods. Make sure all vacuum-packaged food items have the dates placed on the package, there is a 14 day discard date for these items. Corrected. Raw bacon over ready-to-eat food on plastic shelf in the wooden cooler and raw bulk sausage over the cooked, smoked product in the walk-in cooler. Proper food storage order must be followed to prevent cross contamination. Employee root beer bottle in the ice machine. No food or beverages may be placed in the ice machine. The ice is a food product, therefore, it must be protected from cross contamination. Dirty knives on top of ice machine. This has been an on going violation and needs to be addressed with staff. Do not place any items beside an ice scoop and ice scoop holder on the ice machine. Products soaking in mineral oil on top of ice machine. Do not place any items beside an ice scoop and ice scoop holder on the ice machine. Vacuum-packaged salami dated 12/31 in the walk-in cooler (12 days past discard date). These vacuum-packaged items only have a 14 discard date from date made. Remove and discard the salami from the cooler. Review all dates on products to make sure it is rotated correctly. Chemicals over food in the back room. Do not place chemicals over food products. Chemicals must be stored away from food and containers to prevent cross contamination. Inspector: Gottschalk.

Sautter's Food Center, 9533 Waterville Swanton, Waterville, inspected Jan. 25. Bakery: Proper hair restraints must be worn by employees working with open foods. Hair nets or hats must be available and worn by employees when they are preparing food. Produce: Vegetable pizzas found packaged out for retail sale with improper labeling. Labeling must include full ingredient statements. Labeling at the time of inspection did not include the dressing spread on the pizza, and the vegetables on the pizza are being abbreviated on the label. Full ingredient statements must be included on each label. Inspector: Becker.

Auburn Mini Market, 2367 Auburn, inspected Jan. 26. Salami at 43 degrees in deli cold case. Foods must be held at 41 degrees or less to inhibit the growth of bacteria. Have cooler serviced. Hand sink in food area is blocked at inspection by cases of product and broken product is stored in sink. Keep hand sink clear at all times. No soap or paper towels available at hand sink in kitchen area. Keep stocked at all times. No paper towels are available in employee restroom. Keep stocked at all times. One stopper missing from 3-bay sink and no sanitizer in this area. Provide third stopper and sanitizer for wash, rinse, and sanitize activities. Baby food with expiration date covered by price label. Do not conceal this date. Inspector: Dacquisto.

Barney's Convenience Mart, 5821 North Detroit, inspected Jan. 26. A chemical spray bottle stored on top of the display cooler in the food preparation area. Store chemicals below or away from all food and food contact items to prevent contamination. Inspector: Stanley.

Erie Market & Deli, 626 Chestnut, inspected Jan. 26. Boxes of bread stored on the floor in the walk-in cooler. Food must be protected from contamination, store food at least six inches off the ground. Hot dog sauce placed in the steam table to reheat. All reheats must reach a minimum of 165 degrees within two hours over direct heat to destroy bacteria growth. Facility may only use the microwave or the pizza oven for reheating. Do not use the steam table to reheat. Facility must verify food temperatures with the thermometer. Repeat violation. Cut tomatoes in the condiment prep top cooler at 51 degrees. To limit bacteria growth, potentially hazardous foods in cold holding must maintain 41 degrees or less. Do not use the condiment cooler to hold potentially hazardous foods. Repeat violation. Inspector: Stanley.

Little Caesar's Pizza, 4302 Lewis, inspected Jan. 26. Hot box not in operation. Facility has the hot and ready style of service that requires mechanical hot holding. Repair hot box immediately to hold product at 135 degrees or above. Facility must use cook to order procedures until hot box is repaired. Inspector: Stanley.

Toledo Food Center, 303 Main, inspected Jan. 26. A bag of food in the ice freezer. Do not place food in the ice freezer. The freezer must be maintained to protect from cross contamination. Cut fruit in an unlabeled container in the produce area. All packaged containers must be labeled correctly. No responsibility statement observed on the container of fruit. Containers must have responsibility statement with name and place of business, common name of foods, and ingredients with any major food allergens. Fruit was removed at inspection. Cut fruit in the produce area. No produce or fruit may be cut until proper procedures are provided to this department. The produce room is not ready for cutting produce and vegetables. The room must be cleaned and organized. The sinks are currently blocked by pallets of potatoes. The tables have personal items on it. If the facility wants to cut produce, provide procedures on how and when produce will be cut. Also describe how and when produce utensils and containers will be cleaned and sanitized. The produce room does not have a proper 3-compartment sink. Procedures must describe how cross contamination will be prevented. No produce may be cut until the procedures are submitted and approved by this department. Hand sink blocked by rack and garbage can in the produce room. Hand sinks cannot be blocked, they must be clear and stocked at all times for proper hand washing. Employees must be able to wash hands correctly to prevent cross contamination. Stock hand sinks with hot/cold water (100 degrees), paper towels, and hand soap. Bottle of chemical on the top shelf in the produce cooler. Do not place chemicals in a cooler and by food and beverages. Store chemicals in one area below or away from food and beverages to protect from cross contamination. Unlabeled chemical bottle on the pork meat saw. All chemical bottles must be labeled with the common name to allow employees to know what it contains. Raw chicken stocked over bacon on one of the speed racks in the meat room cooler. Follow proper food storage order in coolers and speed racks to prevent cross contamination. Found out-of-date baby food on store shelves. Employees must review dates on baby food at least monthly to ensure food has proper dates. Remove out dated food from sale. See Voluntary destruction sheet for details. Found hot dogs in the produce pass through cooler at 43 degrees. All food must be held at 41 degrees or lower to prevent bacteria growth. Options: Move food to dairy walk-in cooler (or) turn on old bakery walk-in cooler and place items here (or) add doors to the pass through cooler. If door will be added, move the food to other cooler until the doors can be installed. Maintain food at 41 degrees or lower (air 34-38 degrees). Inspector: Gottschalk.

Kroger, 4533 Monroe, inspected Jan. 27. Improper thawing at the sushi kiosk and also in the meat department. Food must be thawed under refrigeration, under cool running water in the food prep sink or as part of the cooking and never at room temperature. The shrimp and imitation crab stored in the sushi prep top is holding above 41 degrees. Adjust the cooler temperature and contact a licensed repair service if necessary. The cooked shrimp sitting out at the sushi kiosk was 57 degrees. Do not let food sit out at room temperature. The hand sink in the deli does not have hot water. The water temperature reached 93 degrees and all hand sinks must have at 100 degrees water. Provide sufficiently hot water to the sink within a reasonable amount of time after turning on the water to properly wash hands. The shredded cheese stored in the coffin case in holding at 42-45 degrees. The ingredients booklet for the self serve doughnut case was not available to the public at time of inspection. The booklet must be available for the public to view. Inspector: Gillian Wilke.

Save A Lot, 702 Woodville, inspected Jan. 27. Cut melon in the produce cooler. This facility does not have a food preparation sink. The facility is not permitted to cut any produce. Bacon below ground sausage in the display case. Stock bacon above the ground sausage. Follow proper food storage order to prevent cross contamination. All ground product must be stored below whole cuts of meat. Damaged raw shell eggs on a shelf above lettuce in the dairy walk-in cooler. Do not place shell eggs above produce or any ready-to-eat food to prevent cross contamination that could cause a food-borne illness. Eggs removed. No hand soap available at the meat room hand sink. Hand soap must be available for proper hand washing to occur. Employees must stock hand sink prior to beginning to work. Hand washing is very important in preventing cross contamination and a possible food-borne outbreak. Improper chemical storage today in meat room. Chemicals observed on the clean side of the drain board. No chemicals may be stored on the drain board. Provide a shelf to store chemicals. All chemicals must be stored below and away from food and food contact surfaces to prevent cross contamination. Foam trays directly on the floor and on top of stuff in the hall of the back room. Provide one place to store foam trays so they are not on the floor or on top of equipment or other food items. Provide shelving for the foam trays. The trays must be protected from contamination. Inspector: Gottschalk.

Recent inspections found no violations at:

Saint Michael's Center, 4001 Navarre, Oregon, inspected Jan. 21. Inspector: Nye.

Whitehouse Country Manor, 11239 Waterville, Whitehouse, inspected Jan. 22. Inspector: Becker.

Love'N Learn Child Care, 4440 Secor, inspected Jan. 25. Inspector: Stacy Seger.

The Blueprint, 1919 Monore, inspected Jan. 25. Inspector: Dacquisto.

Jefferson Junior High School, 5530 Whitmer, inspected Jan. 26. Inspector: Seger.

Lagrange Elementary School, 1001 North Erie, inspected Jan. 26. Inspector: Stanley.

Lantern House, 908 Clarion, Holland, inspected Jan. 26. Inspector: Kusina.

Subway, 1100 McCord, inspected Jan. 26. Inspector: Kusina.

Tiger Lebanese Bakery, 6710 West Central, inspected Jan. 26. Inspector: Kusina.

Timbers Bowling Lanes, 1246 Conant, Maumee, inspected Jan. 26. Inspector: Bauman.

Woodward High School, 600 East Streicher, inspected Jan. 26. Inspector: Stanley.

Greenwood Elementary School, 760 Northlawn, inspected Jan. 27. Inspector: Seger.

Meadowvale Elementary School, 2755 Edgebrooke, inspected Jan. 27. Inspector: Seger.

Kynard's Child Development Center, 3300 Upton, inspected Jan. 28. Inspector: Dacquisto.

Scott Park Banquet Room, 2541 Nebraska, inspected Jan. 28. Inspector: Seger.

Olney Market, 1950 North Stadium, Oregon, inspected Jan. 20. Inspector: Nye.

Oak Openings Carry Out, Eber and Airport, Monclova, inspected Jan. 22. Inspector: Becker.

Tee Oriental Food & Gifts, 1101 North McCord, inspected Jan. 26. Inspector: Kusina.

Holland Carry Out, 6901 Angola, Holland, inspected Jan. 27. Inspector: Kusina.

Holland Shell, 6903 Angola, Holland, inspected Jan. 27. Inspector: Kusina.

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