Recently released inspection reports of Lucas County food-service operations.
Subway, 5821 Central, inspected Dec. 22. No sanitizer bucket set up at time of inspection. A sanitizer bucket with the correct concentration of sanitizer must be set up at all times of operation. This was corrected at time of inspection. Inspector: Kelly Sattler.
Save-A-Lot, 3030 Monroe, inspected Jan. 25. Hand sink in the meat room blocked at the time of inspection with a trash can and has a dust pan inside the sink. All hand sinks must always be completely accessible and kept clear of items for frequent and adequate hand washing. Do not block access to hand sinks. Observed the cooler case holding cheese has a ambient air temperature of 44 degrees. All cooler cases that store food that is time and temperature controlled for safety must have an ambient air temperature of 41 degrees or below to maintain proper temperature to prevent bacteria growth and food-borne illnesses. Observed ground beef stored above pork in the meat walk-in cooler. All ground meats including ground beef must be stored below whole meats such as pork in order to prevent cross-contamination that can cause food-borne illnesses. Inspector: Kurt Susdorf.
Lucas County Youth Treatment Center, 225 11th, inspected Jan. 25. Observed packets of butter stored out at room temperature. All foods that are time and temperature controlled for safety food must be stored at 41 degrees or below to prevent bacteria growth and food-borne illnesses. Place butter in a container in cooler. Observed cooler temperature and foods of 43 degrees in blue room. All cooler temperatures and foods must be at 41 degrees or below to prevent bacteria growth. Lower temperature on cooler and make any repairs on cooler if necessary. Inspector: Susdorf.
St. Vincent Medical Center/Heart, 2400 Cherry, inspected Jan. 24. Observed egg salad in the prep-top cooler that was out of date. The egg salad had a prep date Jan. 14 and needed to be discarded on Jan. 21. All foods that are time and temperature controlled for safety must have a seven-day discard date with day one being the day of preparation. Egg salad was discarded at time of inspection. Inspector: Susdorf.
White Castle, 1615 Cherry, inspected Jan. 21. Observed pulled pork from freezer being stored above cheese in walk-in cooler. All raw meats and foods must to be stored below ready-to-eat foods to prevent cross-contamination and food-borne illness. Inspector: Susdorf.
Seaway Market Place, 1707 Cherry, inspected Jan. 20. Observed front hand sink behind deli counter without any hot water and pop and utensils in the other hand sinks. The hand sink must have both hot and cold running water (100 degrees), and be stocked with hand soap, paper towels, and trash can. All hand sinks must be used for hand washing purposes only and must be free of utensils and food. Observed several foods that are to be time and temperature controlled in walk-in cooler with no dates on them. All open and prepared food must be dated with the date made and the discard date. There is a seven-day discard date for all open and prepared food items. The date made/opened is day one. Observed dates in the walk-in cooler and freezer. Date labeling must be consistent throughout all coolers/freezers. Observed ground turkey stored above pork bratwurst in cooler. All ground turkey and ground beef must be stored below pork and whole meat in order to prevent cross-contamination. Ground poultry, such as chicken and turkey must be stored below all beef and pork (both whole cuts and ground). If you would like to stock the ground turkey with the ground beef and pork, it must be stored below these two items. Inspector: Susdorf.
American Food Center, 12 East Bancroft, inspected Jan. 20. Observed bacon and smoked sausage stored above ready-to-eat foods in cooler. Store all raw meats below ready-to-eat foods to prevent cross-contamination and food-borne illnesses. Observed cooler holding foods that are time and temperature controlled for safety at 44 degrees. All foods must be stored at 41 degrees or lower to prevent bacteria growth. Reduce temperature in cooler immediately to maintain 41 degrees or less. Inspector: Susdorf.
Peking Kitchen, 12 East Bancroft, inspected Jan. 21. Observed eggs stored above ready-to-eat foods and raw meats being stored above onions and produce. All eggs need to be stored on the bottom shelf below ready-to-eat foods and all raw meats need to be stored below produce to prevent cross-contamination that could lead to a food-borne illness. Handout provided. Observed cooked time/temperature control for safety food (potentially hazardous) not date marked in the walk-in cooler. All cooled and prepared food items must be dated with date made. There is a seven-day discard date on all open and prepared food items. The day the food items is cooked or opened is day one. Handout provided. Inspector: Susdorf.
University Carry Out, 1852 West Bancroft, inspected Jan. 19. No date labeling on open deli meats and cheeses. Once the deli meat is opened, it must be dated. There is a seven-day discard date on all open lunch meat. The day the package is opened is day one for a total of seven days. After seven days, product must be discarded. Observed huge ice buildup in the center area of the freezer. Ice buildup is getting on frozen food supplies. Facility has contacted a repairman who will be out later in the week. Remove food supplies from buildup area and place in area of freezer with no buildup to prevent water contamination. Inspector: Susdorf.
Church's Chicken, 1832/1844 West Bancroft, inspected Jan. 19. Found time and temperature control for safety foods below 135 degrees in the hot steam table. Found gravy at 130 and mashed potatoes at 125 degrees. All food must be held at 135 degrees or higher at all times to prevent possible growth of bacteria. The hot steam table was low on water at the time of inspection. Facility added water and raised the temperature of the warmer at time of inspection. Observed butter being held at room temperature. All foods must be held at 41 degrees or less to prevent food-borne illness and bacteria growth. Tub of melted butter was put on ice bath at time of inspection. Inspector: Susdorf.
Hometown Buffet, 5259 Airport, inspected Jan. 12. Observed tartar sauce at 52 degrees in buffet. No ice touching pan. Keep 41 or less to prevent bacteria growth. Observed three soiled rags on food prep counter with no sanitizer solution available. This is a must for all food contact surface throughout workday. Use 200 ppm quat sanitizer or 100 ppm plain chlorine sanitizer. Observed four knives in knife rack that were put back dirty. Put only washed/sanitized knives into knife holders in prep area. Observed cutting boards for displaying meat stored under counter on cook line improperly washed, i.e. dirty. Wash, rinse, and sanitize properly. Inspector: Mike Brady.
Doc Watsons, 515 South Byrne, inspected Jan. 3. Observed cooler (with only bread in it) running at 52 degrees. Must be 41 degrees or less for any operating refrigerator. Observed worn cutting board on main cook line on top of two-door cooler. Replace. Sanitize every two hours. Inspector: Brady.
Six Pack Bar & Grill, 710 Reynolds, inspected Jan. 25. Unable to locate chlorine or quat test strips. Inspector: Brady.
Ann's Grill, 1008 Hawley, inspected Jan. 14. No sanitizer bucket set up at time of inspection. Provide a bucket of sanitizer for all hours of operation to sanitize food contact surfaces. Ribs sitting out at 48.96 degrees. All food must be held at 41 degrees or less to prevent the growth of bacteria. Keep the ribs refrigerated. Inspector: Gillian Wilke.
Roadhouse Inn, 1062 Reynolds, inspected Jan. 25. No hot water available in rest rooms. Use hand sanitizer in rest rooms until repaired tomorrow or you will be closed. Inspector: Brady.
Classic Lounge, 224 Nebraska, inspected Jan. 14. Found a bottle of open daiquiri mix sitting out at room temperature. All food must be held 41 degrees or less to prevent the growth of bacteria. Keep mix in cooler. Raw shell eggs stored above macaroni and cheese. Store all raw eggs/meats below ready-to-eat food to prevent contamination. Corrected. Inspector: Wilke.
BP/Barney's Convenience Mart, 4128 Monroe, inspected Jan. 18. Provide for the public to view a booklet of ingredients statement for every doughnut that supplier delivers to you. Inspector: Wilke.
Bancroft Group LLC, 2633 Bancroft, inspected Jan. 27. The quat sanitizer in the wipe cloth bucket is too strong dilute to 200ppm to safely sanitize surfaces. Corrected immediately. Inspector: Wilke.
Speedy Mart, 2707 West Central, inspected Jan. 27. Found Kool-Aid and Capri-Sun juice packets for individual sale without proper labeling. All packaged goods shall have labeling stating the food's name, ingredient, net weight, and a responsibility statement. Do not break down bulk boxes of juice pouches. Inspector: Wilke.
Green Valley Restaurant, 519 Reynolds, inspected Jan. 27. Unable to locate chlorine test strip at bar. Chlorine in third sink was 300 ppm. Must be 50-100 ppmm. Observed beer and pop bottles in portable ice. Do not store anything in portable ice to prevent contamination. Inspector: Brady.
Cedar Creek Church, 2600 West Sylvania, inspected Jan. 23. Quat sanitizer in the wipe cloth bucket is low at 100ppm. Maintain quat sanitizer at 200 ppm to safely sanitize. Corrected immediately. Inspector: Wilke.
Vito's, 4235 Douglas, inspected Jan. 13. The quat sanitizer in the bucket is strong at 400 ppm. Maintain quat concentration at 200 ppm to properly sanitize. Corrected immediately. Inspector: Wilke.
Shadow Valley Tennis & Fitness Club, 1661 Holland-Sylvania, inspected Jan. 13. Observed mold buildup on inside of ice machine. Disassemble, wash, rinse, and sanitize with 100ppm, plain chlorine or 200ppm quat sanitizer. Remove ice completely with cleaning. Inspector: Brady.
Lenny's, 5444 Airport, inspected Jan. 21. Hot water faucet handle not working at bar hand sink, fix ASAP. This is a must, will be rechecked Jan. 24. Use high mop sink until recheck. Brady.
LaPaloma, 1244 Broadway, inspected Jan. 13. Menudo in case needs labeling of ingredients. Cool to 41 degrees or less before putting in case. Observed water damaged ceiling and peeling paint in ceiling above walk-in freezer. Repair ASAP. Keep food covered. Inspector: Brady.
Tavern 531, 531 Oak, inspected Feb. 8. Provide paper towels at the kitchen hand sink to ensure proper hand washing. The gumbo in the two-door cooler in the kitchen is at 55 degrees. This is an unsafe temperature. To prevent the growth of bacteria that can lead to food-related illnesses, maintain foods at safe temperatures. Food that is transported to this location must be received at or below 41 degrees. Observed improper reheating procedures. Pasta was placed in a household slow cooker to reheat. Household equipment is not approved for use in a commercial facility. Warmers are not designed to rapidly reheat food they are for holding hot food only. Reheat food in the microwave to 165 degrees before placing it in a commercial hot holding unit. Inspector: Jennifer Gottschalk.
Zoe's Lounge, 1801 North McCord, inspected Feb. 9. Observed dish machine sanitizer hose clogged. Clean hoses to make sure machine is sanitizing properly. Inspector: Nicholas Kusina.
Jed's Cafe, 855 South Holland-Sylvania, inspected Feb. 9. Observed walk-in cooler being held at 43-44 degrees. All food must be held at 41 degrees or less to prevent the growth of bacteria. Observed ice buildup in walk-in freezer floor. Defrost and repair. Observed can opener in kitchen with food buildup. Clean regularly. Observed mold growth in pop spray gun behind bar. Clean regularly. Inspector: Kusina.
A Rainbow's Treasure LLC, 440 South Reynold, inspected Feb. 9. Observed food stored at 44-45 degrees, cooler turned down, check temperature regularly to maintain food safety. Inspector: Kusina.
Little Miss & Mister Too, 3119 Central Park West, inspected Feb. 8. Observed light burned out in fridge. Replace. Inspector: Kusina.