Recently released inspection reports of Lucas County food-service operations.
Foodtown, 2725 W. Central, inspected July 18. Sausage links and patties in the meat case holding above 41 degrees rather than at 41 degrees or less to prevent bacteria growth. Fried and rotisserie chicken holding in the hot display at 122 to 133 degrees. Hot hold food at 135 degrees or greater. Ambient air temperature of hot cabinet ranges from 99 to 106 degrees. Remove out-of-temperature food and call for maintenance. Do not use cabinet until reinspected. Repeat violation; requires immediate action. Water at a hand sink reached 68 degrees after running for more than a minute. Restore hot water to at least 100 degrees. Repeat violation. Seafood salad, chicken salad, vegetarian pizzas, marinated beef and chicken products, and raw sausage improperly labeled. Observed improper storage of raw foods over ready-to-eat food in the dairy walk-in cooler and deli self-serve island case. Follow proper storage order to prevent cross-contamination. In-house-made cheese with July 31 expiration date. Such food can be held for only seven days. Food made and packaged on site that contains a major food allergen needs proper labeling. No sanitizer bucket set up in the meat room. The meat cutter who was packaging product stated that he only sanitizes the food surfaces at the end of the night. During hours of operation, a bucket of sanitizer must be set up to properly sanitize food-contact surfaces. Quat sanitizer bucket at the deli was low. Maintain quat sanitizer at 200 ppm to safely sanitize food-contact surfaces. Because of the number of critical violations in various departments, more food-safety training is required. Inspector: Gillian Wilke.
El Nuevo Varta Mexican Restaurant, 3330 W. Central, inspected July 25. Salsa holding at 48 degrees in glass-door cooler. Cold hold such food at 41 degrees or lower. Adjust or repair cooler immediately. Dead fly inside bin of ice machine. Live fly on inner wall of bin. Door to the ice machine must remain closed. Front cover machine is missing, exposing water and food-contact components to ambient air. Components covered with dust buildup and grime. If cover cannot be properly installed, replace ice machine. Hand-washing sink at the cook line is blocked and inaccessible because it is being used to store a Corona bucket. Keep sink accessible for hand washing. Rice in the steam table is hot-holding at 125 degrees. Owner stated that this well has been accidentally turned off. Foods must be held hot at 135 degrees or higher. Rice must be discarded immediately. No sanitizer detected in the wipe cloth bucket at the cook line. Maintain proper concentration of sanitizer. Prep top cooler at the cook line is holding foods at 41 to 49 degrees. Cold-hold foods at 41 degrees or lower. Adjust or repair cooler immediately. Rice stored inside an oven that is not on the cook line is holding at 87 degrees. Food must be either held hot at 135 degrees or higher or properly cooled to 41 degrees and then held cold under refrigeration. Food may never be stored out at room temperature for later use. Inspector: Kelly Sattler.
Ciao Ristorante, 6064 Monroe, Sylvania, inspected July 27. Salad prep top cooler has air temperature of 44 degrees in the bottom section. Ice was observed on the inside of the cooler. Food on the top section of the prep top cooler was in temperature. Food was removed from the cooler and placed in walk-in cooler while the cooler is defrosted. Air temperature of cooler must be 33-38 degrees to maintain food at 41 degrees or lower. Inspector: Jennifer Gottschalk.
Speedway, 1708 Tremainsville, inspected July 24. Deli sandwich in display case had a discard date of July 19. Sandwich was discarded. Quat sanitizer at 300 to 400 ppm in both spray bottle and three-compartment sink. Quat sanitizer needs to be at 200 ppm for proper ware washing to prevent chemical contamination. Several employee belongings were above the prep area and around the three-compartment sink. Place employee belongings in designated area away from food or food-contact surface. Chemicals stored above the wash drain board on three-compartment sink and above a coffee pot on chemical shelf. Store chemicals in a designated area away from food contact surface to prevent chemical contamination. Inspector: Kurt Susdorf.
Cafe Marie, 3344 Secor, inspected July 18. Sausage gravy reheating in the steam table at 95 to 122 degrees. Reheat foods on direct heat source such as the stove top or microwave to at least 165 degrees within two hours before placing food into the steam table for hot holding. The prep top cooler is holding at 50 degrees. Foods stored below egg mixture are holding at 44 to 45 degrees. Adjust or repair this cooler immediately to hold food cold at 41 degrees or lower. No sanitizer bucket set up at the cook line. A sanitizer bucket with the correct concentration of sanitizer must be set up so that food prep surfaces can be periodically sanitized and so that wet wiping towels can be stored in sanitizer when not in use. Inspector: Sattler.
Original Pancake House, 3310 W. Central, inspected July 18. Egg mixture holding cold on ice at 50 degrees. Foods must be held cold at 41 degrees or lower. Sausage holding at 120 degrees on a shelf on grill top. Foods must be held hot at 135 degrees or higher. Cook line hand-washing sink and dish room hand-washing sink are both inaccessible because they are being used for storage. Keep hand-washing sinks accessible for frequent and proper hand washing. Inspector: Sattler.
Schmucker's Restaurant, 2103 N. Reynolds, inspected July 31. Cold salads in prep top cooler at 46 degrees. Cold-hold such foods at 41 degrees or less. Repair cooler. Several employee items on dry storage shelves with food in kitchen. Employee belongings need to be stored in designated area. Inspector: Susdorf.
Kroger, 833 W. Alexis, inspected July 31. Tissue paper in deli coolers. Paper harbors bacteria and cannot be used inside display cases. Corn thawing in standing water in prep sink. Follow proper thawing procedures. Chicken salad lacks seven-day discard date. No light shields observed in meat and seafood display cases. Light bulbs need to be shielded, coated, or otherwise shatter-resistant in areas with exposed food, clean equipment, utensils, or unwrapped single-service or single-use articles. Provide light shield or rubber-coated bulbs. Ground sausage stored over bacon. Bacon is a whole-cut product and must not be stored under a ground product. Chicken display cooler not keeping chicken frozen. Equipment must be in good repair. Mop stored in mop buckets with stagnant water. Mops must be hung to air dry to limit the growth of bacteria. Garbage inside mop sink. Mop sink must remain clear for dumping old mop water. Chips stored directly on floor. Food and food-contact items must be stored a minimum of six inches above the floor to prevent cross contamination. Inspector: Stacy Seger.
Sam & Charlie's White Hut, 2344 W. Central, inspected July 31. No sanitizer bucket set up in back for cook line or at front counter. Provide a bucket of sanitizer for both areas to properly sanitize food contact surfaces during hours of business. Coolers holding food above 41 degrees rather than at 41 degrees or less. Adjust coolers. Tray of hashbrowns cooling directly on a tray of sliced potatoes cooling. Follow proper cooling procedures. No hand soap at the hand sink. Hand sinks must be stocked with soap, paper towels, and 100 degrees to properly wash hands. Inspector: Wilke.
Frisch's Big Boy, 3537 Secor, inspected July 31. Walk-in cooler holding foods at 44 to 45 degrees rather than at 41 degrees or lower. Adjust or repair cooler. No sanitizer detected in the three-compartment sink used for dish washing. Use proper concentration of sanitizer. Watermelon at the salad bar is holding at 46 degrees rather than at 41degrees or lower. Adjust or rearrange this cooler. Other foods are holding at proper temperatures below 41 degrees. Inspector: Sattler.
Mirage Diner, 2769-71 W. Central, inspected Aug. 6. No seven-day discard date observed on some food in the display and walk-in cooler. Rice holding in the steam table at 97 degrees. Hot hold food at 135 degrees or greater. Falafel mix in the walk-in cooler is dated July 26. Ready-to-eat food can only be kept seven days. Discard expired food. Found hummus, whipped topping, and raw chicken sitting out at temperatures above 41 degrees. Promptly return these items to refrigeration after use. Unlabeled chemical spray bottle stored on food-contact surface. Label spray bottles and chemicals and store below and away from food/food-contact surfaces. Low-temperature dish machine is not sanitizing properly. Provide proper concentration of sanitizer. Walk-in freezer is broken and frozen food is being stored in a chest freezer at the operator's home. No food served out of this kitchen can be stored at home or any other unlicensed facility. Repair or replace the walk-in freezer. During hours of operation, there must be a person in charge who possesses and demonstrates safe-food handling knowledge; inspector suggests additional food-safety training. Inspector: Wilke.
One First Love, 2704 W. Central, inspected Aug. 6. No sanitizer bucket setup. Provide a bucket of sanitizer during hours of operation to properly sanitize food-contact surfaces. Inspector: Wilke.
Stop & Go, 1223 N. Byrne, inspected Aug. 3. Coffee, slushie, and cappuccino added without prior approval. Cease sales of these items until a hand sink and a mop sink are installed. Raw bacon stored above ready-to-eat food in walk-in cooler. Follow proper food storage order. Corrected. Inspector: Wilke.
Lucas County Juvenile Justice Center, 1801 Spielbusch, inspected July 11. Wipe cloth in prep sink. Store wipe clothes in sanitizer bucket to prevent bacteria growth. Inspector: Nathan Fries.
Circle K, 1444 W. Alexis, inspected Aug. 2. Inconsistent date marking on foods. Foods must have a seven-day discard date. Inspector: Seger.
Digger's, 2851 Tremainsville, inspected Aug. 2. Buildup in pop nozzles, pop holsters are not draining and are sticky. Properly clean and sanitize pop nozzles and holster daily. Black nozzle is to be removed for proper cleaning. Quat sanitizer at 400 ppm. When using quat as a sanitizer it must be at 200 ppm to prevent chemical poisoning/chemical residue. Inspector: Seger.
Ali's Meat Market, 3240 Sylvania, inspected July 24. Remove unused equipment which can harbor pests and dirt/debris. Repeat violation requires immediate attention. Walk-in cooler holding food above 41 degrees rather than at 41 degrees or less. Discard out-of-temperature food immediately and contact a licensed repair service to fix the cooler. Do not use cooler until reinspected. Meat stored directly on a food storage rack. Store meat on a clean tray or bin to prevent contamination. Inspector: Wilke.
19th Hole, 3336 Sylvania, inspected July 24. Repair faucet on right side of four-compartment sink. Restore hot and cold water to sinks. Food on floor under four-compartment sink. Store foods at least six inches off floor. Do no store any food or food contact items beneath plumbing fixtures. Inspector: Wilke.
Lighthouse, 2605 Broadway, inspected July 27. Hand sink needs to be closer to food prep area. Inspector: Mike Brady.
Quizno's Sub, 5350 Airport, inspected July 30. Prep top coolers at 45 to 60 degrees. Must be 41 degrees or less to prevent bacterial growth. Product discarded from prep top. New cutting board needed. Inspector: Brady.
Masala Cuisine of India, 1855 S. Reynolds, inspected July 31. Chlorine sanitizer was mixed with soap. Do not mix with soap. Chlorine concentration must be 100 ppm. Cutting board standing on end on floor. Keep clean items off floor. Inspected: Brady.
Circle K, 5342 Lewis, inspected July 26. Sandwiches being held at temperatures above 41 degrees. Should be held below 41 degrees to prevent bacteria growth. A cup of pesticide for catching flies is in doughnut case. Only a licensed pesticide applicator can apply pesticides in a licensed food retailer. Employee food stored with pop in cooler. Separate employee food from food offered for sale. Hand sink in back area and next to coffee makers needs to be restocked. Inspector: Fries.
Golden Koi Restaurant, 3550 Executive, inspected July 12. Walk-in cooler holding foods at 43 degrees rather than at 41 degrees or lower. Cooler was adjusted. Water of at least 100 degrees must be available at sinks. The water heater was turned down while operator was on vacation, and operator forgot to turn it back up. This was corrected. Inspector: Sattler.
Rumors, 5205 Monroe, inspected July 17. Food handlers cutting tomatoes without wearing gloves. Inspector: Sattler.
Marco's Pizza, 1234 Sylvania, inspected July 19. Unlabeled spray bottle hanging on hook near food preparation sink. Label spray bottles with the common name of contents. Wipe cloth bucket is set up with a concentration of more than 500 ppm quaternary ammonia. Use proper concentration of sanitizer. Inspector: Sattler.
Subway, 259 Golden Gate Shopping, Maumee, inspected July 26. Several food items improperly thawing: egg patties sitting out at room temperature, bag of grilled chicken strips sitting on drain board of prep sink, and bag of chicken in prep sink without running water flowing over it. Follow proper thawing procedures. Inspector: Paul Bauman.
Lido Lanes, 865 South, inspected July 23. Under counter cooler at 50 degrees rather than at 41 degrees or less. Repair cooler. Food was removed from cooler. Nacho cheese in dispenser at 100 degrees rather than at 135 degrees or higher. Repair or replace dispenser. Inspector: Susdorf.
Penn Station East Coast Subs, 4798 Monroe, inspected July 23. Chicken salad holding at 53 degrees in prep top cooler. Cold-hold food at 41 degrees or lower. Adjust or repair cooler immediately. Back hand sink is blocked. Keep hand sink accessible for hand washing. Label spray bottles with the name of their contents. Inspector: Sattler.
McDonald's, 1401 Arrowhead, Maumee, inspected July 31. Sanitizer buckets below 50-100 ppm. Provide proper concentration of sanitizer. Orange juice machine holding at 66 degrees rather than at 41 degrees or below. Discontinue use of machine until it has been repaired. Inspector: Bauman.
Church's Chicken, 5 S. Reynolds, inspected July 31. Chlorine sanitizer at above 200 ppm in both buckets and sink. Provide proper level of concentration of sanitizer. Walk-in freezer door off hinges and not shutting properly. Repair freezer. No freezer space in kitchen. Frozen food on the line is being stored in under counter cooler of prep top cooler. Obtain under counter freezer to store frozen food. Several employee belongings on dry storage shelves in kitchen. Employee belongings need to be stored in a designated area away from food. Inspector: Susdorf.
La Paloma, 1244 Broadway, inspected July 31. Improper cooling of pork. Follow proper cooling procedure. Inspector: Susdorf.
Kentucky Fried Chicken, 3506 Dorr, inspected July 30. Cold well holding cole slaw and cheese above 41 degrees rather than at 41 degrees or less. Items discarded. The floor in the kitchen has missing tiles and grout and is no longer easily cleanable. Water is pooling in some places. Repeat violation; requires immediate action. Quat sanitizer low in the bucket setup. Maintain quat at 200 ppm to sanitize food-contact surfaces. Inspector: Wilke.
Jax Bar & Grill, 3560 Dorr, inspected July 23. Unused equipment in the back of the house has yet to be removed; repeat violation. A public health order will be issued to remove the equipment because it provides harborage for pests and inhibits cleaning. No soap or paper towels at the hand sink. Stock hand sinks with soap, paper towels, and hot water for proper hand washing. Inspector: Wilke.
Mercy St. Anne Mercy Hospital, 3404 Sylvania, inspected July 31. Salad bar holding shredded cheese at 49 degrees and cut tomatoes at 48 degrees rather than at 41 degrees or lower. No sanitizer detected in the wipe cloth bucket at the salad bar. Maintain either quat sanitizer at 200 ppm or chlorine sanitizer at 50 to 100 ppm. Inspector: Sattler.
Rubicon Masonic Temple, 7600 Michigan, Waterville, inspected July 28. Corn is hot holding at 124 to 130 degrees in Igloo coolers. Once cooked, corn is a food and must be held hot at 135 degrees or higher. Igloo-style coolers are not approved for use as hot holding equipment. Inspector: Sattler.
Midtown Food Mart, 2560 Dorr, inspected July 31. Packages of hotdogs not properly labeled. Packaged foods for sale must have a label stating the foods common name, ingredients list, net weight, and responsibility statement. Remove hot dogs from sale. Raw bacon stored above bottled beverages in the walk-in cooler; follow proper food storage order. Inspector: Wilke.
NZR Retail, 4142 Monroe, inspected July 31. Facility has added a hot-dog roller for tornados. This facility is not licensed to cook food nor does it have the ability. The hot-dog roller has been tagged with a cease use tag and must be removed from operation immediately. Tornados holding at 118 to 122 degrees rather than at 135 degrees or greater. Tornados were voluntarily discarded. Three-compartment sink completely stocked with stacks of bottled beverages. Sink must remain clear of clutter in order to properly wash, rinse, and sanitize food-contact items. Self-service bakery case of Tom's Donuts does not have proper ingredients list available for the public to view. Provide a booklet of ingredients statements for each individual donut offered. Repeat violation requires immediate action. Inspector: Wilke.
Recently inspected restaurant with no violations:
Grannie Thomas Family Learning Center, 4206 Monroe.
Family Dollar, 4210 Airport.
Sylvania Children Center, 3421 Talmadge.
Rite Aid, 5224 Dorr.
Stop N Shop, 2 N. Reynolds.
Crazy Prices, 2520 S. Reynolds.
Family Dollar, 2607 Reynolds.
McDonald's, 1016 Conant, Maumee.
Plate 21, 2664 Rugby.
Fairview Skilled Nursing & Rehabilitation, 4420 South.
Toddler Tech Child Care, 1540 Holloway, Holland.
Christie's Candy & Mints, 3139 W. Central.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.