Tuesday, May 22, 2018
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Restaurant Inspections

Restaurant inspections 7-16

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


Bagel Place, 4024 Holland Sylvania, inspected June 28. Improper cooling of potatoes and pasta observed in walk-in cooler. Chlorine sanitizer tested at 0 ppm in the dish machine. Chlorine sanitizer must test at 50 ppm. Contact the dish machine company to make repairs. Open deli meat in the deli cases lack required seven-day discard dates. Inspector: Jennifer Gottschalk.

Sunset Village - Overmyer Family Kitchen, 9640 Sylvania-Metamora, Sylvania, inspected June 26. No sanitizer bucket set up. All in-use wiping cloths must be stored in sanitizer solution. Change wiping cloth bucket as needed. Sausage hot holding at 122 degrees rather than at 135 degrees or higher. Inspector: Gottschalk.

OB's Bar & Grill, 2243 Tremainsville, inspected June 26. Doors must close tightly to prevent entry of pests. Food items in prep cooler and soup in basement freezer lack required seven-day date markings. Bleach in spray bottle over 200 ppm. When using bleach as a sanitizer it must be between 50-100 ppm to prevent chemical poisoning/chemical residue. Use test strips to verify concentration. Inspector: Stacy Seger.

Save A Lot Food Store, 1703 Airport, inspected June 26. Observed improper storage order of food in meat walk-in cooler and meat display cases. Follow proper storage requirements to prevent cross contamination. Laundry detergent and windshield washer fluid intermixed with food items. Inspector: Kurt Susdorf.

Milt's Carryout, 1501 Buckingham, inspected June 28. Several missing and cracked tiles, covered by rugs, in facility. Rugs are not smooth and easily cleanable. Repair or remove all missing and cracked tiles and remove rugs. Inspector: Susdorf.

Next Generation Child Care Center, 709 S. Byrne, inspected June 28. Several baby food products in the dry storage room held past manufacturer's expiration date. Baby food was discarded. Deli sandwiches at 48 degrees. Cold hold such food at 41 degrees or less. Make sure food from caterer is held at proper temperatures. Inspector: Susdorf.

Nebraska Market, 601 Nebraska, inspected June 28. Several carpet rugs in facility. Rugs are not smooth and easily cleanable. Replace any cracked or missing tiles and remove rugs. Inspector: Susdorf.

Western Market, 1049 Western, inspected June 28. No hot water. Hot water needs to be available for proper hand washing and washing of food and drink utensils. Obtain hot water before selling fountain pop, coffee, and pizza. Several missing tiles in walk-in cooler. Inspector: Susdorf.

Steve's Bar, 340 Broadway, inspected June 27. Open drink mix in cooler in back room at 60 degrees. Cold hold such item at 41 degrees or less. Outside doors need to be closed to prevent pest entry. Inspector: Susdorf.

McDonald's, 36 N. Reynolds, inspected June 26. Cheese on grill line with no time stamp as required. Quat sanitizer at above 400 ppm in three-compartment sink. All quat sanitizer should be at 200 ppm for proper ware washing. Reduce quat sanitizer at dispenser to 200 ppm to prevent chemical contamination. Inspector: Susdorf.

Panama J, 2174 Broadway, inspected June 27. Water draining slowly in four-compartment sink. All plumbing needs to be in good working condition. Contact licensed plumber. Inspector: Susdorf.

Duncan's, 938 W. Laskey, inspected June 27. Mold buildup in pop gun and holster and in ice machine. Properly clean and sanitize equipment daily. Quat sanitizer at 400 ppm. When using quat as a sanitizer it should be at 200 ppm to prevent chemical poisoning/chemical residue.Inspector: Seger.

The Keep Pub, 4935 Lewis, inspected June 26. Foods above 41 degrees. Adjust or repair cooler to hold below 41 degrees. Inspector: Seger.

Bob Evans, 2433 Reynolds, inspected June 22. Dish-washing employee taking clean dishes out of dish washer without first washing hands when coming from dirty dish side. Hands must be washed for at least 20 seconds before handling clean dishes. Reviewed with manager and employees. Inspector: Mike Brady.

Waffle House, 2454 S. Reynolds, inspected June 22. Wipe cloths in use without sanitizer solution. Must use 100 ppm concentration chlorine. Sausage gravy at 122 degrees. Product over 4 hours old. Must be 135 degrees or above to prevent bacterial growth. Check with metal stem thermometer. Product discarded. Inspector: Brady.

Sunset Village - Bissell Family Kitchen, 9640 Sylvania-Metamora, Sylvania, inspected June 26. No sanitizer bucket set up as required. Store in-use wiping cloths in sanitizer bucket. Use the quat test kit to check the concentration of sanitizer available. Inspector: Gottschalk.

Rally's, 3509 Airport, inspected June 24. Thermometers needed for two beverage air freezer and one cooler. Eliminate standing water from beverage air cooler. Don't store any food in standing water. Inspector: Brady.

Kroger, 4533 Monroe, inspected June 28. Observed improper food storage order. Follow proper food storage requirements. Improper labeling on seafood, site-packaged yogurt parfaits, and mixed berries. Follow proper labeling requirements. Water at the bakery hand sink reached only 72 degrees. All hand sinks must have 100-degree water to properly wash hands. The ribs in the open air display cooler are 47 degrees and the salsa in the produce open air display is 45 degrees. All food must be held cold at 41 degrees or less to prevent the growth of bacteria. These cases were overstocked. The case with the ribs was next to the door to the outside and the outside temperature may have been a factor as well. Inspector: Gillian Wilke.

Mud Hens Stadium #2 Sausage Cart, 406 Washington, inspected June 25. Provide quat test strips to properly measure sanitizer of 200 ppm in bucket. Inspector: Susdorf.

Mud Hens Stadium #2A Pizza/Hot dog, 406 Washington, inspected June 25. Several employee belongings stored improperly. Store employee belongings in designated area. Inspector: Susdorf.

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