Recently released inspection reports of Lucas County food-service operations.
Treo, 5703 Main, Sylvania, inspected Feb. 23. Basement hand sink was being repaired by a plumber; once repaired, stock it with paper towels and soap. Bar hand sink was not stocked properly. Provide hand soap and paper towels. Potentially hazardous food being held at 41 to 45 degrees in the prep-top cooler. Cold hold food at 41 degrees or lower to prevent bacteria growth. Inspector: Jennifer Gottschalk.
Southbriar, 5147 S. Main, Sylvania, inspected Feb. 21. Bacon stored on the top shelf on the speed rack and cooked ham below it in the beer walk-in cooler. All cooked and ready-to-eat foods must be stored above raw meats to protect from cross contamination. Follow proper food storage to prevent cross contamination. Container of noodles dated 2/10/12 in prep-top cooler. There is a seven-day discard date for all open and prepared food items. Discard these noodles. Inspector: Gottschalk.
Elbo Room, 3515 W. Alexis, inspected March 9. Onions stored on floor in back storage area. Store food at least six inches above floor. Inspector: Stacy Seger.
Alexis, 4560 W. Alexis, inspected March 13. Ham dated 3/4 and no date on the cut turkey in the walk-in cooler. Both foods discarded at time of inspection. Such food requires seven-day discard date. Inspector: Gottschalk.
Tim Hortons, 5800 W. Alexis, inspected March 13. No paper towels at the hand sink by the three-bay sink as required. Corrected. Hand soap at the hand sink on the line is clogged. Clean dispenser and restock. No date label observed on two open bags of chicken in the walk-in cooler. Unlabeled spray bottle stored by the cash register. Properly store and label chemicals. Corrected. Inspector: Gottschalk.
Pappoulis, 5127 S. Main, inspected March 13. Food containers stored on floor in the walk-in cooler and freezer. All food in coolers, freezers, and in dry stock must be stored at least six inches off the floor to prevent cross contamination. Rearrange the walk-in cooler shelves to allow room for all food items. Inspector: Gottschalk.
Vito’s Pizza and Subs, 2129 N. Reynolds, inspected March 13. No sanitizer bucket set up on line and quat under 100 ppm in sink. All quat sanitizer needs to be at 200 ppm in sink and a quat sanitizer bucket needs to be set up on line at all time for proper ware washing to occur. Obtain sanitizer bucket on line and change sanitizer more frequently in sink. Inspector: Kurt Susdorf.
Star of India, 415 S. Reynolds, inspected March 14. Eggs stored on top of ready-to-eat foods in both walk-in cooler and two-door cooler and raw chicken stored on top of ready-to-eat foods in under counter of prep-top cooler. All raw foods and eggs need to be stored below ready-to-eat foods to prevent cross contamination. Observed improper thawing of chicken. Properly thaw meats. High-temperature dish machine not reaching a final rinse of 180 degrees as required. Contact licensed plumber immediately. Inspector: Susdorf.
University of Toledo South Hall, 2801 W. Bancroft, inspected March 14. Deli sandwich station has been moved into the dinning room without approval of this department and is not near a hand sink. It must be moved back so it is in close proximity to a hand sink. Ranch dressing at the deli sandwich station was 54 degrees. Refrigerate salad dressings. Inspector: Gillian Wilke.
Fifi’s Restaurant, 1423 Bernath, inspected March 12. Crack/separation in laminate wood prep table. Surface must not have any cracks. Inspector: Mike Brady.
Dairy Depot, 4160 Navarre, Oregon, inspected March 14. Food holding at improper temperatures in shake and smoothie machine. Cold hold at 41 degrees or below. Improper date marking on foods (hot dogs, sloppy joe, pulled pork, chicken, etc.). All foods held longer than 24 hours must be date marked and discarded after seven days to limit bacteria growth. Inspector: Brandon Tester.
McDonald’s, 1520 Cherry, inspected March 14. Products in the four-door cooler holding above 41 degrees. Doors not closing properly and randomly propped open. Make repairs/adjustments. Soup in the warmer at 68 degrees. Soup warmer malfunctioning. Hot hold food at 135 degrees or above. Discontinue use of warmer until repaired and verified by this department. An employee coat stored on top of hamburger buns. Designate area for employee belongings away from food or food-contact items. Inspector: Kerry Stanley.
McDonald’s, 1405 S. Byrne, inspected March 13. Prep-top cooler at 55 degrees rather than the required 41 degrees or lower. Repairman was contacted. All foods need to be removed from cooler. Inspector: Susdorf.
Subway, 942 Phillips, inspected March 12. Quat sanitizer solution in wipe bucket at 400 ppm. Reduce sanitizer concentration to 200 ppm to prevent potential chemical contamination of food-contact surfaces. Inspector: Nathan Fries.
Sweet Shalom Tea Room, 8216 Erie, Sylvania, inspected Feb. 16. Open container of chocolate syrup on the dry stock shelf. Item must be refrigerated after opening. Container was discarded. Inspector: Gottschalk.
Oregon Inn on Bayshore, 6067 Bayshore, Oregon, inspected March 13. Prep-top cooler in kitchen not holding foods at proper temperatures. Owner in process of replacing unit. Call for reinspection once new unit installed. Inspector: Tester.
Tony Packo’s Cafe, 1902 Front, inspected March 13. Upright cooler holding foods at unsafe temperatures. Adjust, service, or replace unit. Inspector: Tester.
Martinis Grill & Bar, 5806 Telegraph, inspected March 13. Wet wiping cloths stored on work surfaces rather than in bucket at 100 ppm chlorine or 200 ppm quat to limit bacteria growth. Several cooked leftovers lack required date marking. Seafood prep cooler holding product above 41 degrees rather than at 41 degrees or lower. Do not use this cooler to hold food items until repaired and verified by this department. No sanitizer test kits available to verify proper chemical concentration. Inspector: Stanley.
Subway Shop, 20 East Alexis, inspected March 13. Buildup present inside ice machine. Clean and sanitize. Inspector: Stanley.
China Chef, 2528 Perrysburg-Holland, inspected March 13. Food thawing at room temperature. Thaw foods properly. Inspector: Paul Bauman.
Cafe Marie, 570 W. Dussel, Maumee, inspected March 13. Under counter cooler at end of prep/cook line holding foods at 44 to 45 degrees. All foods held cold must maintain an internal temperature of 41 degrees or below. Condenser unit inside cooler is icing up. Cooler door does not seal/close properly. Interior plastic components are cracked and not repairable. A new cold holding unit must be purchased and installed. Inspector: Bauman.
Keeler’s Korner, 12290 Sylvania Metamora, Berkey, Feb. 22. Open boxes of ice cream for sale in the freezer. All ice cream must be labeled for individual sale. The facility cannot open a package and sell by the piece. Remove all open boxes of ice cream from sale. Contact wholesaler for properly labeled ice cream. Inspector: Gottschalk.
Zacharya’s Eatery & Cafe, 3455 Alexis, inspected March 9. Adjust sanitizer in dish machine. Only unscented bleach may be used. Inspector: Seger.
Arby’s Roast Beef, 1205 W. Alexis, inspected March 9. Both hand sinks with long waits for warm water indicating proper hand washing is not being conducted. Inspector: Seger.
The Toledo Club, 235 14th, inspected Feb. 28. Unwrapped ice wands on shelf in two-door freezer. Cover ice wands. Repeat violation. Eggs stored above ready-to-eat foods in five-door bakery cooler and ground beef stored above whole meat in meat walk-in cooler. Follow proper storage rules. Several fruit flies in bakery. Contact licensed pest control company. Inspector: Susdorf.
La Paloma, 1244 Broadway, inspected Feb. 9. Improper cooling of pork used for tamales. Food handler washing hands in the three-bay sink. Hand washing is only permitted in the hand sink. Tamale husks being washed/soaked in the three-bay sink. Prepping of food is permitted only in the designated food prep sink. Corn husk stored on the floor. To prevent contamination, store food off floor. Inspector: Kelly Cipiti.
Parkcliffe Advanced Care, 4201 Parkcliffe, inspected Feb. 23. Open package of turkey lacks proper date labeling. Inspector: Cipiti.
Jefferson Express, 1220 Jefferson, inspected Feb. 23. Eggs, sliced cheese, par-cooked bacon, and cooked hash browns sitting out at room temperature. Hold cold foods at 41 degrees or below. Inspector: Cipiti.
Church’s Chicken, 1102 South, inspected Feb. 22. Paper towels unavailable at any of the three hand sinks. Stock sinks properly. Hand sink next to the ice machine is leaking onto the floor when the water is turned on. Make repairs immediately. Chemical spray bottles being hung on a rack used to hold clean food-contact items. Store chemicals below food-contact items. Inspector: Cipiti.
Wishbone Fried Chicken, 3636 Upton, inspected Feb. 28. Bulk storage containers lack required labels. Food in freezers lack required covering. Onions stored directly on floor rather. Cups stored on towels. Dishes in prep sink and food debris in three-bay sink. All food is to be prepped in the designated prep sink. Barbecue sauce and ranch dressing sitting out at room temperature rather than under refrigeration. Inspector: Seger.
Dragon Phoenix Restaurant, 4204 W. Alexis, inspected Feb. 27. No seven-day discard date observed on cooked items as required. A bag of raw shrimp placed in the same container with a bag of beef in the cooler drawer. Provide individual containers for each type of meat. Inspector: Gottschalk.
Toledo Sports Center, 1516 Starr, inspected Feb. 29. Missing labels on spray bottles. Properly label spray bottles. Inspector: Tester.
Empire Chinese Restaurant, 2502 Navarre, inspected Feb. 29. Egg rolls sitting out at room temperature. Cold hold such food at 41 degrees or lower. Entire facility needs to be cleaned/sanitized. Must have three-bay sink set up throughout day to wash, rinse, and sanitize utensils/containers. Sanitize prep top surfaces throughout day. Inspector: Tester.
Arby’s Roast Beef, 1205 W. Alexis, inspected March 9. Both hand sinks with long waits for warm water. Hand sinks must be properly stocked with warm running water (100 degrees), soap, and hand towels at all times. Wash hands frequently in between tasks, glove changes, and dirty and clean dishes/after using rest room, or touching hair, body, or clothing or immediately after handling raw meats or shell eggs. Inspector: Seger.
Tim Hortons, 2621 Navarre, Oregon, inspected March 9. Creamer dispenser next to window holding creamer at unsafe temperature of 44 degrees. All foods must be held at 41 degrees or lower to limit bacteria growth. Adjust and/or service machine. Spray bottles without labels. Label all spray bottles with common name of contents for proper identification. Inspector: Tester.
Speedway, 1708 Tremainsville, inspected March 9. Parmesan cheese requiring refrigeration is at room temperature. Once opened foods that require refrigeration must be held at 41 degrees or below to prevent bacteria growth. Inspector: Seger.
K-Mart, 1801 W. Alexis, inspected March 9. Baby food past the expiration date. Packages of bacon have lost their vacuum seal. Once vacuum seal has been broken, it allows for bacteria growth. Inspector: Seger.
Biggby Coffee, 3160 Markway, inspected March 14. Two-door cooler holding food above 41 degrees. Adjust temperature and contact a licensed repair service if necessary. Quat sanitizer in the bucket is low at 100 ppm. Maintain quat at 200 ppm to safely sanitize food-contact surfaces. Inspector: Wilke.
Dunkin Donuts, 2709 W. Central, inspected March 13. Wet wiping towels on the counter tops instead of stored in sanitizer bucket to prevent bacteria growth. Inspector: Wilke.
Subway, 4011 Monroe, inspected March 13. Quat sanitizer at 400 ppm. Maintain level at 200 ppm to safely sanitize food-contact surfaces. Inspector: Wilke.