Restaurant inspections: 9-17


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


Tim Hortons, 3125 Glendale, inspected Aug. 25. One hand sink in back kitchen is inoperable because of drain damage. The other was out of hand soap and paper towels. Keep supplied at all times; hand wash for at least 20 seconds. Inspector: Mike Brady.

South End Sports Bar & Grille, 5105 Glendale, inspected Aug. 22. No chlorine sanitizer observed dispensing in dishwasher. Maintenance called. Use three-bay sink until repaired. Inspector: Brady.

Burger King, 1110 W. Alexis, inspected Aug. 16. Walk-in cooler at 50 degrees. Foods must be held at 41 or below to prevent bacteria growth. Service called. Inspected: Stacy Seger.

Arby’s Roast Beef, 1205 W. Alexis, inspected Aug. 17. Cheese and tomato holding at unsafe temperatures. Foods must be held at 41 degrees or below to prevent bacteria growth. Items discarded. Labels and sticker residue on clean containers. Remove all date sticker residue from containers to prevent buildup and contamination. The food container is not considered clean unless all residue is removed. Facility selling bags of ice without proper labeling. Labels must be provided in order to continue to offer ice for sale. Inspected: Seger.

Amigo’s, 5327 Dorr, inspected Aug. 20. No soap and paper towels at bar hand sink. Hand sinks need soap and paper towels for proper hand washing. Inspector: Kurt Susdorf.

YMCA Child Development Center, 5025 Glendale, inspected Aug. 28. Do not reuse single foil. Inspector: Brady.

Fraternal Order of Eagles, 2301 Detroit, Maumee, inspected Aug. 28. Bar dish machine not dispensing chlorine. To effectively sanitize glasses, chlorine must be dispensed from this machine at 50 to 100 ppm. Corrected at inspection. Inspector: Paul Bauman.

Meijer, 1391 Conant, inspected Aug. 27. Upright bakery cooler holding icings at 44 to 47 degrees. Cold hold food at 41 degrees or below. Repair placed on maintenance schedule. Inspector: Bauman.

Toledo Homewood Inn and Suites, 1410 Arrowhead, Maumee, inspected Aug. 28. Thawing of frozen egg mix in standing warm water. Follow proper thawing procedure. Inspector: Bauman.

El Salto Authentic Mexican Restaurant, 219 Golden Gate Shopping Plaza, Maumee, inspected Aug. 29. Queso being held at 104 degrees. Foods held hot must maintain an internal temperature of 135 degrees or above. Temperature was adjusted. Inspector: Bauman.

Jimmy John’s, 3002 Glendale, inspected Aug. 30. No chlorine test strip available. Must be 100 ppm. Inspector: Brady.

Senor Toros, 1001 Starr, inspected Aug. 29. Food stored on floor of walk-in cooler. To prevent contamination, store these items off the ground. Corrected. Walk-in cooler is holding at 43 to 44 degrees rather than at 41 degrees or below. Adjust cooler to hold at the proper temperature. Inspector: Kelly Cipiti.

Fifth Third Field, 406 Washington, inspected Aug. 29. Drink mixes are labeled "refrigerate after opening." Store inside cooler. Provide a supply of sanitizer when operating. Corrected. Inspector: Cipiti.

Jimmy John’s Gourmet Sandwiches, 405 Adams, inspected Aug. 29. A new diner has taken over the store; no longer Moore Caughey Development. Must obtain a valid food license immediately from the health department. Hot water at the hand sink was turned off and not being used. Water of at least 100 degrees is required for proper hand washing. Hot water was restored, but is leaking. Repairs required within 24 hours. Food handlers using the phone and coming in from outside delivery; these food handlers put gloves on and began to handle food without first washing their hands properly. To prevent food contamination, hands must be washed before putting on gloves. Deli meats at 54 to 58 degrees which are unsafe temperature. Prep-top cooler was in a defrost cycle; timer was not set correctly. Do not use the cooler until proper temperatures are maintained 41 degrees or below. Use thermometer to monitor temperatures closely. Dirty pans being stored directly on top of the food-prep sink. This sink is designated for food prep only. Sanitize sink thoroughly before use and do not store dirty items or any items on sink. Inspector: Cipiti.

McDonald’s, 90 Main, inspected Aug. 21. Orange juice holding at 50 degrees. This item is labeled for refrigeration and must be maintained at 41 degrees or below. Discard remaining product and service cooler. Front sanitizer bucket below 100 ppm chlorine. To ensure proper sanitizing, always maintain sanitizer at 100 ppm. Change bucket more frequently to maintain 100 ppm. Use the test kit to verify concentration and determine when to change it. Change throughout the night shift. Inspector: Cipiti.

Toledo Main Street Bar & Grill, 137-141 Main, inspected Aug. 21. Buildup inside both of the ice machines. To prevent mold or bacteria contamination, clean and sanitize all inside surfaces on a regular basis. Repeat violation. Inspector: Cipiti.

Kroger, 2555 Glendale, inspected Aug. 30. Knives inside hand sink in sushi area. Do not use hand sinks for anything except washing hands. Inspector: Brady.

GFA Society, Picnic Building, 3624 Seaman, inspected Aug. 24. Raw sausage stored over ready-to-eat food in two-door upright cooler. Practice proper food storage to prevent cross contamination. Maintain chlorine concentration in three-bay sink and spray bottle at 50 to 100 ppm. Inspector: Brandon Tester.

Zacharya’s Eatery & Cafe, 3455 Alexis, inspected Aug. 30. Eggs stored improperly in walk-in cooler. Eggs must be stored on bottom shelf to prevent cross contamination. Inspector: Seger.

Elbo Room, 3515 W. Alexis, inspected Aug. 28. Bleach wipe bucket over 200 ppm. When using bleach as a sanitizer it must be between 50 to 100 ppm to prevent chemical poisoning or chemical residue. Foods in prep-top cooler holding at unsafe temperatures.Foods must be held at 41 degrees or below. Remove lids from under deli meat and use proper metal pans for all items. A pan from each side may have to be removed to allow for proper circulation. Inspector: Seger.

Gloria’s Tamales, 5004 Lewis, inspected Aug. 29. Food in walk-in and prep-top coolers holding at unsafe temperature. Foods must be held at 41 degrees or below. Walk-in cooler must be serviced immediately and prep-top cooler must be serviced or removed from premises. Thermometer is missing in prep-top cooler. Refrigerators and coolers require working thermometers. Replace thermometers and monitor temperatures. Lemon scented bleach in use. Only plain unscented bleach may be used as a sanitizer. Severe fly problem. The presence of insects, rodents, and other pests must be controlled to minimize their presence on the premises. Inspector: Seger.

McDonald’s, 831 W. Alexis, inspected Aug. 29. Sure shot dispenser at 51 degrees. Cold holding must be at 41 degrees or below to prevent bacteria growth . Inspector: Seger.

Gateway Food & Fuel dba Gateway, 305 Clayton, inspected Aug. 29. Quat sanitizer dispensing at 100 ppm in three-bay sink. Quat sanitizer needs to be dispensing at 200 ppm for proper cleaning of food utensils and food contact surfaces. Contact chemical company to adjust quat sanitizer. Donut supplier is Mama C’s. Each type of donut or bakery item sold must have its own ingredient statement. Inspector: Susdorf.

7-Eleven, 1101 Western, inspected Aug. 29. Several time and temperature controlled for safety food items at 48 degrees in under-counter cooler. Foods need to be cold held at 41 degrees or lower to prevent bacteria growth. Repair cooler. Food was removed from cooler. Hot dog at 120 degrees on warmer. Hotdogs need to be hot held at 135 degrees or higher to prevent bacteria growth. Turn up temperature on warmer to maintain 135 degrees or higher. Inspector: Susdorf.

Rivals Pizza, 2115 W. Sylvania, inspected Aug. 30. Eggs stored above ready-to-eat food. Eggs should be stored below all ready-to-eat foods. Rags resting out of wipe buckets. When not in active use, rags should be stored in sanitizer solution. Inspector: Brady.

Glass City Cafe, 1107 Jackson, inspected Aug. 10. Foods being cold held above 41 degrees. Food should be held below 41 degrees to prevent bacteria growth. Raw bacon stored above bread in prep-top cooler. Ready-to-eat foods should be stored above raw meats to prevent contamination. Wipe cloths resting outside of sanitizer. When not in use, wipe cloths should be stored in sanitizer buckets to prevent bacteria growth and contamination. Staff handling bread for sandwiches without gloves. Gloves must be worn when handling ready-to-eat food to prevent contamination. Inspector: Brady.

Madison Bistro of Toledo, LLC, 518 Madison, inspected Aug. 28. The prep-top cooler on the cook line holding food above 41 degrees. Ham 49 degrees, turkey 47 degrees, and cheese 48 degrees. Food must be at 41 degrees or below when in cold holding. Discard these food items. Service cooler. Soup and mashed potatoes at 46 to 47 degrees. Cold holding must be maintained at 41 degrees or below to limit bacteria growth. Heavy buildup on the potato slicer from previous day. Properly break down this machine and clean and sanitize all parts after each use. Do not let food sit in slicer because this can attract pests. Buildup on inside surfaces of the ice machine. Thoroughly clean and sanitize all surfaces to prevent bacteria or mold growth. Chicken soup with an expired date mark. To limit bacteria growth, all remaining food after seven days must be discarded. Monitor dates closely. A box of potatoes and box of lettuce being stored directly on the walk-in cooler floor. To prevent contamination, store these items at least six inches off the floor. Inspector: Cipiti.

Sautter’s Food Center, 9533 Waterville-Swanton, Waterville, inspected Aug. 21. Raw meats found stored improperly in the display case cooler. Raw chicken found packaged and stored over raw pork, and raw sausage found stored over smoked shanks and cooked chicken. Rearrange the display case coolers so there is a defined area for each meat type, or rearrange the meat on the shelving to prevent cross contamination. Inspector: Sara Becker.

Recently inspected restaurant with no violations:

Barbie’s Place, 5025 Bennett.

Netty’s, 1244 W. Alexis.

Pizza Hut, 3014 Glendale.

Glass Bowl, East 2, 2801 W. Bancroft.

Glass Bowl, West 3, 2801 W. Bancroft.

Glass Bowl, West 1,2801 W. Bancroft.

Speedway, 6757 Airport, Holland.

Speedway, 14155 Airport, Swanton.

Twin Acres Campground, 12029 Waterville-Swanton, Whitehouse.

Maumee Theatre, 601 Conant, Maumee.

YaHalla, 2124 W. Alexis.

Long John Silver’s, 1814 W. Alexis.

Inverness Caddie Snack Bar, 4601 Dorr.

K & J House of Meats, 3821 W. Alexis.

T J Maxx, 825 W. Alexis.

Inverness Club, Pool Snack Bar, 4601 Dorr.

Hospice of Northwest Ohio, 800 Detroit.