Recently released inspection reports of Lucas County food-service operations:
El Tipico Taco, 1444 South, inspected Feb. 23. The hot water flow in the kitchen hand sink very weak. There must be proper hot water flow in the hand sink to be able to wash hands properly. Hand sinks must have hot water, soap, and paper towels. Rice sitting out at room temperature at 60 degrees, 68 degrees, and 112 degrees. All time/temperature control for safety foods must be held in hot or cold holding to prevent bacteria growth that can cause food-borne disease. Keep the rice in the steam table so it can maintain a temperature of 135 degrees or higher. Food handler touching burritos without gloves. When handling ready-to-eat food items you must have a barrier to prevent bare-hand contact. Inspector: Julie Nye.
Lascola Italian Grill, 5375 Airport, inspected Feb. 23. Observed food at unsafe temperatures while cooling in the kitchen (peppers at 112 degrees and mushrooms at 86 degrees). When cooling foods, a controlled method must be used once they reach 135 degrees. This is to prevent bacteria growth. Improper date marking on potatoes dated 2/14, three days past the discard date. All ready-to-eat food products must have a date mark to determine a discard date. Once the seven day discard date has past the food item must be discarded. This is to limit bacteria growth. Chemicals stored above sugar packets. Chemicals must be stored below or away from food products. This is to prevent chemical contamination. Improper storage bucket made at time of inspection. Before any food preparation, a sanitizer bucket must be made to sanitize counter tops, equipment, and tables. Inspector: Nye.
Eagle's Nest Sweet Retreat, 16 South Stadium, Oregon, inspected Feb. 24. Observed foods at improper temperatures of 43-45 degrees (ranch, mayonnaise, coleslaw at 45 degrees and dressing at 43 degrees) in the deli meat cooler. All food items must be held at 41 degrees or below to prevent bacteria growth. Turn the cooler temperature down to be able to hold the food temperature at 41 degrees or below. Unit was turned down. Foods at improper temperatures of 44-45 degrees in the back ice cream condiment cooler. All food items must be held at 41 degrees or below to prevent bacteria growth. Turn the cooler temperature down to be able to hold the food temperature at 41 degrees or below. Unit was turned down. The sanitizer at 100 ppm in the bucket and sink. The sanitizer must remain at 200 ppm quat to properly sanitize counter tops, tables, and equipment. Bucket and sink were remade at 200 ppm. Chemical stored above a food-contact counter and next to food items. Store chemicals below or away from any facility food and food contact areas. This is to prevent chemical contamination. Inspector: Nye.
Wynn Elementary, 5224 Bayshore, Oregon, inspected Feb. 24. Observed the hand sink in the back of the kitchen blocked. Remove the trash can or any other items below and away from food items to prevent cross contamination. Inspector: Nye.
Briskets, 2474 Navarre, Oregon, inspected Feb. 25. Observed a food handler touching ready-to-eat food (pita). All ready-to-eat food items must have a barrier in between the food product and bare hands. This is to prevent bare hand contact. Wear gloves to prevent bare-hand contact. Ready-to-eat potentially hazardous foods without a proper date mark. Ready-to-eat food must have a date mark to determine a discard date. This is to limit bacteria growth. Inspector: Nye.
Judy's Again, 11407 Corduroy, Oregon, inspected Feb. 26. Soap stored inside the hand sink. The hand sink must remain free from blockage for proper hand washing accessibility. Soap moved from hand sink. Facility with clutter and miscellaneous items in food area (example: orange cleaner, Off bug spray, blender, salt and sugar packets on a rack and a bottle of Rust Guard on a food rack with onions). The facility must clean and organize the kitchen so it is good clean repair and prevent contamination. A bottle of cleaner without label. Bottles must have a label to determine what the contents are to prevent contamination. Ready-to-eat food items without a date mark to determine a discard date. Inspector: Nye.
Mercy St. Vincent Medical Center, 2213 Cherry, inspected Feb. 26. Milk at 42 degrees in two-door cooler. Keep this cooler at 41 degrees or less. This cooler is located under beverage station in kitchen. Milk moved to adjacent cooler. Egg substitute at 42 degrees in breakfast cooler. Keep this cooler at 41 degrees or less to inhibit the growth of bacteria. Cottage cheese at 43 degrees, hard boiled eggs at 44 degrees and dressing at 43 degrees at the salad bar. Food must be held at 41 degrees or less. Have cooler serviced. Inspector: Debbie Dacquisto.
Barry Bagels, 302 West Dussel, Maumee, inspected March 2. Spray bottle sanitizer being used with multiuse cloth towels. Disposable towels must be used with spray bottle sanitizers. Multiuse cloth towels must be stored in a sanitizer solution in between uses. Cutting boards being soaked in bleach in prep sink with a bottle of quatenary ammonia sanitizer in the bleach water to hold down the cutting boards. To prevent potential chemical contamination of food, only use prep sink for food preparation purposes. Do chemical sanitizing in three compartment sink. To avoid potentially hazardous mixing of chemicals, never mix quatenary ammonia and chlorine. Inspector: Paul Bauman.
Chili Jack's, 8261 Mayberry Square, Sylvania, inspected March 2. Hot dogs thawing at room temperature. Foods must be thawed under refrigeration or submerged under cold running water in sanitized prep top to limit bacteria growth. Hot dogs placed in prep top at time. Three bay sink set up shall be as follows for proper washing and sanitizing of equipment and utensils: Wash (soapy water), Rinse (hot water), Sanitize (200 ppm quat or 50-100 ppm chlorine). Soap bottle without label. Provide labels on working containers with common name of contents to prevent possible contamination. Inspector: Brandon Tester.
J. Browns Trotters Tavern, 5131 Heatherdowns, inspected March 2. Observed rust on wire shelf in cooler. Resurface/replace. Keep food covered until repaired. Standing water in bottom of prep top cooler. Eliminate and store nothing in standing water. Inspector: Mike Brady.
Steak'N Shake, 5395 Monroe, inspected March 2. Dish machine not dispensing correct amount of chlorine sanitizer at time. Must be 50-100 ppm. Use test strips to verify. Eco lab was called and corrected during inspection. Label working bottles with common name of contents to prevent possible contamination. Inspector: Tester.
Beaner's Gourmet Coffee, 306 West Dussel, Maumee, inspected March 3. Customer self-service baked goods individually wrapped without any labeling. Packaged products for customer self-service must be appropriately labeled with the name of product, weight, ingredients, allergen information, and a responsibility statement. Inspector: Bauman.
My House Diner, 4704 North Detroit, inspected March 3. An uncovered employee beverage stored on a preparation surface. Employee beverages must have a lid or a sealable cap to protect food and clean surfaces from contamination. Raw meats stored above bottled beverages in the one-door cooler. To prevent contamination, store raw meats and shell eggs below other food and beverage items. An ash tray with cigarette butts and ashes stored on a preparation table. All food areas must be protected from contamination, keep an ash tray outside so these items do not have to be brought through the kitchen. In-use utensils stored in the space between the wall and the prep top cooler. In-use utensils must be washed, rinsed, and sanitized at least every four hours as well as the surface it is stored on. Inspector: Kerry Stanley.
Corduroy Carryout, 5781 Corduroy, Oregon, inspected Feb. 22. Observed raw ground meat stored above beverages. Raw meats must be stored below any ready-to-eat items to prevent cross contamination. Raw meat was placed on the bottom shelf. Inspector: Nye.
GFS Market Place, 609 West Alexis, inspected March 2. Observed eggs stored above milk in walk-in cooler and raw bacon stored above butter in end cap display cooler. To prevent the possibility of cross contamination, raw products must be stored below ready-to-eat foods. Eggs must be stored on bottom shelf. Repeat violation. Food and food contact items stored directly on floor in dry stock area. Food and food-contact items must be stored a minimum of six inches above the floor to limit the potential of cross contamination. Inspector: Stacy Seger.
Circle K, 6008 Secor, inspected March 3. Cups and coffee filters stored directly on floor in back room and Cheetos and cereal stored directly on floor in dry stock area. Food and food contact items must be stored a minimum of six inches above the floor to prevent possible cross contamination. Repeat violation. The nutritional information sheet for fresh donuts was not available. An information sheet/label must be made available for consumers. Label information: shall include: common name/identity statement, list of ingredients/weight, quantity of contents, name/place of business/manufacturer, and name of food source for each major food allergen contained in the food. Inspector: Seger.
Recent inspections found no violations at:
Burroughs Elementary School, 2420 South, inspected Feb. 23. Inspector: Nye.
The Coffee Shop, 1622 Speilbusch, inspected Feb. 23. Inspector: Kelly Cipiti.
Arby's, 495 Dussel, Maumee, inspected March 2. Inspector: Bauman.
Burger King, 5871 Monroe, Sylvania, inspected March 3. Inspector: Tester.
St. Joseph's Middle School, 5362 Main, Sylvania, inspected March 3. Inspector: Tester.
Arby's, 7030 West Central, inspected March 4. Inspector: Nick Kusina.
Office Max, 845 West Alexis, inspected March 2. Inspector: Seger.
Taste of Toledo Gift Baskets, 6833 Angola, Holland, inspected March 2. Inspector: Kusina.
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