Recently released inspection reports of Lucas County food-service operations:
Chuck's On Monroe, 4477 Monroe, inspected Feb. 9. The cooked french fries sitting out are 50 degrees. Food must be held at 41 degrees or less to prevent the growth of bacteria. Keep refrigerated or make sure to time stamp the fries when held time in lieu of temperature. No sanitizer bucket set up in kitchen at inspection. Provide a bucket of sanitizer to sanitize food contact surfaces. Inspector: Gillian Wilke.
Monroe Street Diner, 4514 Monroe, inspected Feb. 9. Cooked potatoes at room temperature are holding at 61 degrees. Food must be held at 41 degrees or less to prevent the growth of bacteria. Observed a wet wiping towel on food prep table in back of kitchen and no sanitizer bucket set up at time of inspection. Provide a bucket of sanitizer to wipe down contact surfaces and keep the wet towels not in use in the bucket to prevent bacteria growth. Inspector: Wilke.
New Sunshine Cafe, 1819 Woodville, inspected Feb. 9. Observed salads, chicken salad sandwiches, and dressings at improper temperature 50-54 degrees. All Time/Temperature Control for Safety food items must be maintained at 41 degrees or below to prevent bacteria growth that can cause food-borne disease. The facility must ice or hold food at 41 degrees at all times or create a written procedure and hold those items at time in lieu of temperature. Inspector: Julie Nye.
Salad Galley, 3023 Navarre, Oregon, inspected Feb. 9. Observed improper cooling of eggs. Eggs in a large container on prep table at 95 degrees. When cooling, once the food product is 135 degrees it must be cooled using a controlled cooling method. The eggs were placed in a shallow pan in a single layer and placed into the walk in cooler. See CCP for cooling methods that can be used. Inspector: Nye.
Abuelo's Mexican Embassy, 3415 South Briarfield, Maumee, inspected Feb. 11. The dish machines at the bar and in the main kitchen are not putting out the correct amount of sanitizer. The chlorine dish machines must expel between 50-100 ppm of chlorine to properly sanitize dishes and equipment. Staff must test the strength of sanitizer coming out of the machine on a regular basis because of the poor history the machines have with functioning properly. Manager repaired both machines to dispense the correct amount of sanitizer. Inspector: Sara Becker.
El Matador, 3309 Holland Sylvania, inspected Feb. 11. Keep a sanitizer bucket set up at all times of operation in the kitchen. Food prep surfaces should be sanitized throughout the day. Also, wet wiping towels must be stored in sanitizer to prevent bacteria growth. This was corrected at time of inspection. Use gloves, utensils, or deli papers as a barrier when handling ready-to-eat foods such as taco shells. Inspector: Kelly Sattler.
Magic Wok, 2040 Laskey, inspected Feb. 11. The prep top cooler is holding food above 41 degrees; its ambient air temperature is 47 degrees. Food must be held at 41 degrees or less to prevent the growth of bacteria. Adjust the cooler temperature accordingly and contact a licensed repair service if necessary. The fried chicken under the heat lamp is holding 128-133. Food must be held at 135 degrees or above to prevent the growth of bacteria. The quat sanitizer in the 3-compartment sink and in the wipe bucket is low at time of inspection. Maintain quat sanitizer at 200 ppm to properly sanitize food contact surfaces. Inspector: Wilke.
Shorty's Tru American Roadhouse (BBQ), 5111 Monroe, inspected Feb. 11. Keep all wet wiping cloths stored in sanitizer when not in use to prevent bacteria growth. Observed wet cloths out on work surfaces at inspection. Inspector: Sattler.
11TH Frame Fryer, 5133 Telegraph, inspected Feb. 12. Observed employee food items and uncovered beverages on preparation surfaces. No eating is permitted in food-preparation areas. Designate an area for employees to eat away from preparation areas. Drinks must have a lid or a sealable cap to protect food and surfaces from contamination. Frozen hamburgers stored directly on the shelf in the freezer. All food items must be protected from contamination, store in protective covering or container. Mold growth inside the ice machine. Clean and sanitize according to the manufacturer's specifications. No sanitizing wiping bucket set up at inspection. Inspector: Kerry Stanley.
Ansara's Steakhouse, 2417 West Laskey, inspected Feb. 12. The beef and bean soup and cream of potato soup were cooled last night and are still above 41 degrees. Food must cool from 135 degrees to 70 degrees within two hours and then from 70 degrees to 41 degrees in the next following four hours to prevent bacteria growth. The one-door cooler in is holding food above 41 degrees. Adjust the cooler temperature and contact a repair service if necessary. Inspector: Wilke.
Jalapenos, 519 North Reynolds, inspected Feb. 12. Dirty knives stuck in the liquor well with chemicals. All knives must be stored correctly away from chemicals to prevent cross contamination. Do not place knives in between equipment. No hand soap stocked at the second bar hand sink. The faucet at the kitchen 3-compartment sink is broken. Replace the faucet immediately. The facility must have a working 3-compartment sink in the kitchen to properly wash-rinse-sanitize dishes and utensils. Contact this department upon repaired. All plumbing must be in good working condition. No date label observed on the open hot sauce. All open and prepared food items must have a date label. Inspector: Jennifer Gottschalk.
Barbie's Place, 5025 Bennett, inspected Feb. 16. Observed wiping bucket at 0 ppm. Quat used in the wiping bucket, must be at 200 ppm to properly sanitize. Corrected. Inspector: Stanley.
China King, 1308 Michigan, Waterville, inspected Feb. 16. Label bulk bins with the common names of the item inside to prevent any potential of contamination from mistaken identity. Bulk bins at the time are not labeled. Chicken found out at room temperature that was cooked and left out. The chicken was 62 degrees. All potentially hazardous foods must either hold cold at 41 degrees and less or hold hot at 135 degrees and higher. One pan of chicken discarded. When preparing foods be diligent about cooling the hot food right away. Do not leave food out of the cooler. The cooler up front is holding foods at 45 degrees. Have the unit repaired to hold foods at 41 degrees and less . Inspector: Becker.
Don Pablo's, 6040 Knights Inn Place, Maumee, inspected Feb. 16. Wiping cloths resting on counter. Keep all wiping cloths in sanitizer when not in use to prevent bacteria growth. Salsa stored on ice at 48 degrees. Use mechanical refrigeration or incorporate better procedures to prevent food from being out of temperature. Inspector: Nick Kusina.
Jo Jo's Pizzeria, 4336 Monroe, inspected Feb. 16. The pizza prep top cooler is holding food above 41 degrees. Adjust the cooler temperature accordingly and contact a licensed repair service if necessary. Inspector: Wilke.
Legends Again, 6719 Providence, Whitehouse, inspected Feb. 16. All potentially hazardous foods foods must be date marked with a seven day expiration date once the foods have been prepared, opened, and thawed after 24 hours of hold time. At inspection many foods were found in the cooler without dating. Cross contamination present in the two door cooler. Eggs were found on a high shelf over ready-to-eat foods and other raw food product. Re-arrange the cooler to prevent cross contamination. Inspector: Becker.
Myler's, 5710 Telegraph, inspected Feb. 16. Observed open container of hot dog sauce and hot dogs without proper date marking. To limit bacteria growth that can cause food-borne illness, any ready-to-eat (potentially hazardous) food kept longer than 24 hours requires a date mark. 41 degrees or less and seven days. Inspector: Stanley.
Southbriar, 5147 South Main, Sylvania, inspected Feb. 16. Raw beef above cooked potatoes in oven side prep top. Practice proper food storage order to prevent cross contamination. Chicken on bottom then ground beef, whole meats/fish - ready-to-eat foods on top. Oven side prep top holding foods at unsafe temperatures. See above temperatures. Service/adjust cooler to read proper temperatures. Will reinspect within 48 hours. Inspector: Brandon Tester.
Zoe's Lounge, 1801 North McCord, inspected Feb. 16. Observed food stored with a date past seven days. All food must have a disposal date on package. Inspector: Kusina.
Haven Lounge, 12550 Airport, Swanton, inspected Feb. 17. Date mark all potentially hazardous foods with a seven day expiration date once the foods have been opened, prepared, or thawed. This should be done for rotation purposes. Inspected Feb. 17.
Libbey High School, 1250 Western, inspected Feb. 17. Hot dog sauce/meat sauce in the cooler with no current date marking. Refrigerate, ready-to-eat food prepared in a food service operation or in a retail food establishment and held at a temperature of 41 degrees or less for more than 24 hours, shall be clearly marked to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed on the premises, sold, or discarded. Quat test kit is wet and damaged. Replace quat test kit and utilize to test concentrations in both three bay sink and wipe buckets since the microban towels tend to neutralize the quat concentration. Concentration should be 200 ppm to prevent chemical poisoning. Inspector: Seger.
Ocean Garden Buffet, 821 West Alexis, inspected Feb. 17. Chicken above beef and other meats above seafood, etc. To prevent cross contamination, follow the storage guidelines on the handout provided. Facility using open cans to store food product. To prevent potential contamination of open food, store in multi-use food approved containers. Using bowls for scooping raw meats and rice from storage/holding equipment. Provide scoops with handles and store the utensils with the handle out of the food product. Prepared ready-to-eat foods being held without any date marking. All open/prepared, ready-to-eat foods held longer than 24 hours must be marked with a seven day discard date. Shellfish ID tags not on file. Proper identification for all shellfish sold must be maintained on file for 90 days. Do not discard tags. Inspector: Paul Bauman.
Ship N Shore, 2660 Consaul, inspected Feb. 17. No hand soap in the woman's restroom. All hand sinks must be stocked at all times with hand soap, paper towels and hot/cold running water. Hand washing is very important in preventing cross contamination and food-borne illness. Observed build up inside the ice machine. Thoroughly clean and maintain the ice machine. Place the ice machine on a regular cleaning and sanitizing schedule to prevent contamination of ice. Inspector: Gottschalk.
Steak Escape, 5001 Monroe, inspected Feb. 17. Unlabeled spray bottle of bleach in kitchen on storage rack. To avoid potential misuse and contamination of food and other surfaces/items, label containers with the common name of the item they are holding. Inspector: Bauman.
Tim Horton's, 1801 West Laskey, inspected Feb. 17. Bag of chili sitting out at room temperature. To prevent the growth of potentially harmful bacteria, foods must be held hot at 135 degrees or cold at 41 degrees. Minimize the amount of time that working food supplies are exposed to room temperature. Chili was voluntarily discarded. No chlorine sanitizer test strip available. To ensure dish machine is dispensing chlorine at 50-100 ppm, obtain sanitizer test strips. Manager on duty was unaware of how to check dish machine function. A designated person-in-charge, who is knowledgeable in all aspects of food safety, must be on duty during hours of operation. Observed an open can of pop in the food prep area. To prevent potential contamination of food and clean food prep surfaces, there is to be no eating or drinking in the kitchen. Insect trap hanging from kitchen ceiling near food storage and prep area. Pest control solutions must be administered by a licensed pest control operator and result in no contamination of food storage and preparation areas. Remove this trap and contact a licensed pest control operator. Inspector: Bauman.
Walbridge Elementary School, 1040 Newbury, inspected Feb. 17. Food observed racked and sitting out at room temperature. Once the food is racked, place back into cooler or in oven. Food cannot be held in the danger zone. Inspector: Gottschalk.
Emmanuel Paschalis-Manos, 1701 Adams, inspected Feb. 18. Water pooling in bottom of two-door cooler, this cooler must operate in dry condition. Repair cooler, if it cannot be repaired, it must be replaced. Ice used for beverages is in a bin which is not separated from cold plate and tubing. Provide a separator for this bin to keep beverage ice from direct contact with the cold plate. Hand sink in basement is blocked by many empty cardboard boxes and towel bag stands. Keep this hand sink clean for use by prep staff and dish washer. Meat and cheese on slicer. Slicer must be cleaned after each use, and cleared and sanitized every four hours if used throughout the day. All finished product in the salad walk in cooler must be covered. Observed prepped salad grape leaves, spinach mix, and cheese which is being stored uncovered. At bar provide separators for ice bins to keep the drink ice separate from the cold plate. Drink ice should not contact the cold plate. Build up on pop gun nozzles. Keep these cleaned and sanitized nightly. Inspector: Debbie Dacquisto.
Kyoto Ka, 6801 West Central, inspected Feb. 18. Food in walk-in cooler with no date marks. Foods kept longer than 24 hours must have a disposal date on them. Raw beef stored above ready-to-eat food in walk in cooler. Store all raw animal products below other ready-to-eat food to prevent contamination. Inspector: Kusina.
Peking Kitchen, 12 Bancroft, inspected Feb. 18. Brown gravy at 131 degrees hot holding. Food must be held hot at 135 degrees or greater to inhibit the growth of bacteria. Gravy reheated to 184 degrees at inspection. Inspector: Dacquisto.
The Toledo Club, 235 14th, inspected Feb. 19. Food above 41 degrees in the one door cooler (air 48 degrees) and in the prep top cooler (air 51 degrees). Food was removed from the coolers. One open bottle of light soy sauce at room temperature. The bottle label states that the soy sauce must be refrigerated after opening. Discard the soy sauce. Read all bottle labels for proper storage rules. High-temperature dish machine was only reaching 160-170 degrees for the final rinse at inspection. The final rinse of the high temperature dish machine must reach 180 degrees for the dishes to be properly sanitized. Employees must check the wash and rinse temperatures often to ensure temperatures are reached. Employee had stated that the temperature was turned down because it was too hot. Dish machine was adjusted at time of inspection and final rinse did reach 180 degrees. One unlabeled spray bottle in the bakery area on the 3-bay sink. Chemical spray bottles must be labeled with the common name so employees know what it contains. Store all chemicals in one place, below food and food contact surfaces to prevent cross contamination. Inspector: Gottschalk.
Belmont Store, 1159 Belmont, inspected Feb. 17. Observed food in cooler stored directly on floor. Food must be stored a minimum of six inches above the floor to limit cross contamination. Inspector: Seger.
Far East Market, 538 South Reynolds, inspected Feb. 17. Observed food not properly labeled. Food packaged in a food service operation or retail food establishment, shall be labeled as follows: common name of food, list of ingredients, quantity contents, name and place of business, name of food source, etc. Food and food contact items stored directly on floor. Food and food contact items must be stored a minimum of six inches above the floor to limit cross contamination. Observed personal food items intermixed with food items for sale. Personal items must be stored away from food that is offered for sale. Inspector: Seger.
Save-A-Lot, 3030 Monroe, inspected Feb. 17. Observed fruit trays displayed in open produce case at 47 degrees. This product is required to be refrigerated, therefore must be at 41 degrees or less. Adjust open produce case and product to hold at correct temperature. Paper towel holder in meat room is not dispensing towels as designed. Repair it to work correctly. The floor under the meet grinder in meat cooler has raw meat and standing water. This area must be cleaned and sanitized daily after meat cutting operations are finished. Inspector: Dacquisto.
Recent inspections found no violations at:
Taco Bell, 1470 Secor, inspected Feb. 10. Inspector: Wilke.
Wernert Elementary School, 5050 Douglas, inspected Feb. 12. Inspector: Wilke.
Barvarian Sports Club, 2102 Lagrange, inspected Feb. 16. Inspector: Stanley.
Building Blocks Academic Learning Center, 3539 Hill, inspected Feb. 16. Inspector: Stanley.
Good Times Bar & Grill, 5119 Jackman, inspected Feb. 16. Inspector: Stacy Seger.
Scott High School at DeVilbiss, 3301 Upton, inspected Feb. 16. Inspector: Dacquisto.
Whittier Elementary School No. 1, 4221 Walker, inspected Feb. 16. Inspector: Stanley.
Whittier Elementary School No. 2, 4221 Walker, inspected Feb. 16. Inspector: Stanley.
Arlington Elementary School, 707 Woodsdale, inspected Feb. 17. Inspector: Seger.
Bibleway House of Faith, 2335 Collingwood, inspected Feb. 17. Inspector: Dacquisto.
Maplewood Elementary School, 6769 Maplewood, Sylvania, inspected Feb. 17. Inspector: Tester.
Progressive Fishing Association, 7675 Schadel, Whitehouse, inspected Feb. 17. Inspector: Becker.
Taco Bell, 7240 West Central, Sylvania, inspected Feb. 17. Inspector: Kusina.
Regency Hospital of Toledo, 5220 Alexis, Sylvania, inspected Feb. 18. Inspector: Tester.
Whalen Realty & Auction, 8020 Manore, Neapolis, inspected Feb. 18. Inspector: Becker.
King Pin Bowling Lanes, 1124 Sylvania, inspected Feb. 19. Inspector: Seger.
Butt Hut of America, 216 Newtowne, inspected Feb. 16. Inspector: Seger.
Meijer Gas Station, 1500 East Alexis, inspected Feb. 16. Inspector: Stanley.
Swanton Coliseum Roller Skating Center, 12725 Airport, Swanton, inspected Feb. 17. Inspector: Becker.
The Honey Baked Ham Co., 6145 Merger, Holland, inspected Feb. 17. Inspector: Kusina.