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Restaurant Inspections

Restaurant Inspections: 10-1

Restaurant inspections

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


McDonald’s, 5810 W. Alexis, Sylvania, inspected Sept. 11. Buildup on ice drop area, on the sides, and inside top of the ice machine. Thoroughly clean and sanitize ice machine regularly. Bottle of cleaner stored on the top shelf above the salad prep area and a box of cleaner stored above the cups in the back storage room. Store chemicals away from food to protect from cross contamination. Corrected. Inspector: Jennifer Gottschalk.

Netty’s, 2701 Dorr, inspected Sept. 13. Chocolate soft serve holding at 59 degrees and strawberry soft serve at 62 degrees. Cold hold food at 41 degrees or below to prevent bacteria growth. Repair the soft serve machine and discard out-of-temperature food. Dishes being washed without being sanitized. Dishware must be washed, rinsed, and then sanitized with an approved sanitizer to properly ware wash. Inspector: Gillian Wilke.

Jo Jo’s Pizza, 5614 Mayberry Square, Sylvania, inspected Sept. 10. Unlabeled chemical spray bottles in the bar area. Properly label chemical spray bottles to allow employees to know the contents. Store chemicals away from food and food-contact items. No hand soap and paper towels at the bar sink and no paper towels at one sink in the kitchen. Bar hand sink blocked with signs and paper. Hand sinks must remain stocked and accessible for proper hand washing to occur. Corrected. Open and prepared foods lack required seven-day discard date labeling. Bottles of cleaner on the dough mixer. Store chemicals away from food and food contact items. Raw shell eggs stored above tuna salad in the Coke cooler. Raw eggs must be stored on the bottom shelf below all cooked and ready-to- eat food to prevent cross-contamination. Follow proper food storage order. No sanitizer bucket set up as required. Inspector: Gottschalk.

Nick’s Cafe, 2516 S. Reynolds, inspected Sept. 12. Ready-to-eat foods being held without any date marking. Open/prepared, ready-to-eat food held longer that 24 hours must be marked with a seven-day discard date. Inspector: Paul Bauman.

J-Cups Pizza, 3265 W. Alexis, inspected Sept. 12. Food must be held at 41 degrees or lower to limit bacteria growth. Prep top cooler to be serviced. Inspector: Stacy Seger.

Start High School, 2010 Tremainsville, inspected Sept. 12. No bleach test strips. Provide test kit or other device that accurately measures the concentration of sanitizing solutions. Inspector: Seger.

Still Delaney’s Lounge, 309 W. Alexis, inspected Sept. 11. Improper date marking. Foods must have a seven-day discard date. Inspector: Seger.

Boston Market, 930 W. Alexis, inspected Sept. 11. Chicken and meatloaf hot holding below 135 degrees. Hot hold food at 135 degrees or above. Food discarded. Inspector: Seger.

Shell service station, 429 W. Alexis Rd., inspected Sept. 11. Eggs stored improperly. Store eggs on bottom shelf of cooler. Inspector: Seger.

Frisch’s Big Boy, 925 W. Alexis, inspected Sept. 11. Spray bottle with no label. Working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the contents. Inspector: Seger.

South Toledo Golf Club, 3915 Heatherdowns, inspected Sept. 11. Four-door cooler holding foods at improper temperature. Repair cooler. Inspector: Bauman.

Arby’s, 495 Dussel, Maumee, inspected Sept. 11. Sanitizer buckets below 200 ppm quaternary ammonia. To effectively sanitize, quaternary ammonia sanitizer must be used at 200 ppm. Rotate/refresh bucket more frequently. Corrected. Inspector: Bauman.

In & Out Mart, 1001 Berdan, inspected Aug. 14. Raw bacon stored above ready-to-eat foods in walk-in cooler. Store bacon below such foods. Food in walk-in cooler being held above 41 degrees rather than at 41 degrees or below. Inspector: Nathan Fries.

Mercy St. Vincent Medical Center, 2213 Cherry, inspected Sept. 5. No ingredient list for bagels and doughnuts available in cafeteria. Provide up-to-date ingredient book for such items. Inspector: Kurt Susdorf.

Secor & Sylvania Shell, 4002 Secor, inspected Sept. 7. Coffee pots and items stored in the three-compartment sink. Sink must be clear and accessible. Inspector: Kelly Sattler.

Pizza Hut, 3425 Secor, inspected Sept. 7. Quat sanitizer too weak in the wipe cloth bucket. Change sanitizer often to maintain proper level. Inspector: Sattler.

Kentucky Fried Chicken, 3730 Secor, inspected Sept. 7. Walk-in cooler is holding cole slaw at 43 degrees and green beans at 43 degrees. Food must be held cold at 41 degrees or belowr. Adjust or repair cooler. Inspector: Sattler.

Sori Sushi, 5236 Monroe, inspected Sept. 7. A bottle of glass cleaner stored with food and food-contact items. To prevent contamination, store cleaning supplies separate from food and food contact items. Inspector: Sattler.

Jimmy John’s Gourmet Sandwiches, 4133 Talmadge, inspected Sept. 7. No sanitizer detected in the wipe cloth bucket. Change sanitizer as needed to maintain proper level of chlorine sanitizer. Keep a wipe cloth bucket at the front area where food prep is taking place so that work surfaces can be easily cleaned and sanitized. Store wet wiping towels in sanitizer. Inspector: Sattler.

Medical Mutual of Ohio, 3737 Sylvania, inspected Sept. 7. Hard boiled eggs with prep date of 8/29 and 8/31. Refrigerated, ready-to-eat food can only be held up to seven days at 41 degrees or below. Regularly check dates and discard items that are past their expiration. Inspector: Sattler.

Magic Wok, 5105 Monroe, inspected Sept. 5. Sanitizer is too strong in the wipe cloth bucket. Keep quat sanitizer at proper level. Store wet wiping towels in sanitizer when not in use. No sanitizer detected in the three- compartment sink. Change sanitizer water as needed to maintain proper sanitizer level. Inspector: Sattler.

Team Toledo, 1258 W. Alexis, inspected Sept. 9. Hot dogs outdated. Expired hotdogs discarded. Inspector: Seger.

Great Store Inc., 1407 E. Manhattan, inspected Sept. 5. Store wiping cloths in a wipe cloth bucket at 200 ppm quat or 100 ppm chlorine. No seven-day discard date on open packages of hotdogs. Properly label such food. Inspector: Kerry Stanley.

City Tan and Nutrition, 1207 Reynolds, inspected Sept. 7. Quat sanitizer at above 400 ppm in sink. Quatz sanitizer need to be at 200 ppm to avoid possible chemical contamination. Use less quat sanitizer in sink. Inspector: Susdorf.

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