Recently released inspection reports of Lucas County food-service operations.
Oregon Inn on Bayshore, 6067 Bayshore, Oregon, inspected Oct. 9. Raw beef stored above butter in walk-in cooler. Practice proper food storage order to prevent cross contamination. Salad prep top cooler holding food at unsafe temperatures. Service cooler. Foods were removed and/or discarded. Several foods lack required seven-day discard date. Inspector: Brandon Tester.
Sakura Japanese Steakhouse & Sushi Lounge, 5294 Monroe, inspected Oct. 2. Wet wiping towels out on work surfaces. Store cloths in sanitizer. Inspector: Kelly Sattler.
DOS Hermano’s, 1705 S. Wheeling, Oregon, inspected Oct. 10. Ground meats stored above whole cut meat in walk-in cooler. Practice proper food storage order. Food in walk-in cooler lacks required seven-day discard date. Inspector: Tester.
Los Hermano’s dba Magdalen’s Bar & Grill, 1955 W. Alexis, inspected Oct. 11. Portion cups inside seasonings in dry stock area and sauces in walk-in cooler. Use scoop with handle to prevent contamination from hands. Hotdogs and ribs lack required seven-day discard date. Food discarded. Duct tape on containers. Duct tape collects bacteria and cannot be used on containers or equipment. Cheeses at 62 degrees. Cold hold food at 41 degrees or colder. Provide wipe buckets on cook line for wiping up spills and cleaning equipment with proper level of bleach concentration. No test strips available. Provide test kit or other device to measure concentration of sanitizing solutions. Provide chlorine and quat test strips. Store wipe rags in a wipe bucket with a sanitizing solution of 50-100 ppm bleach or 200 ppm quat. Rags resting on counters or hanging out of bucket are subject to bacteria growth. Inspector: Stacy Seger.
Cold Fusion Creamery, 3136 Markway, inspected Oct. 11. No bucket of sanitizer set up. Provide a bucket of sanitizer for all hours of operation to sanitize food contact surfaces. Corrected. Buffering solutions to calibrate the pH meter, HACCP, and sushi pH logs are unavailable. Provide buffering solutions, HACCP and completed pH logs at all times in order to let acidified rice to sit out at room temperature. Bar three-bay sink is set up incorrectly. Set up sink properly. A new bar has been added to the facility. Provide new set of plans to this department. Facility changes must be reviewed for approval by this department. Inspector: Gillian Wilke.
King’s Chef Chinese Restaurant, 6746 Sylvania, Sylvania, inspected Oct. 9. Egg rolls and brown rice sitting out at room temperature cooling. Follow proper cooling procedure. Garlic and oil sitting out at room temperature. Garlic and oil mixture must stay cold at 41 degree or colder to prevent bacteria growth. Egg rolls lack required seven-day discard date. Inspector: Jennifer Gottschalk.
Charlie’s Homemade Pizza and Edibles, 6600 Sylvania, Sylvania, inspected Oct. 9. Hot water knob at a hand sink is broken and prep sink drain came loose. Repair plumbing. All plumbing must be in good condition. Inspector: Gottschalk.
Northview High School, 5403 Silica, Sylvania, inspected Oct. 10. Very low water pressure for both hot and cold water at the hand sink. Sufficient water pressure is required for proper hand washing to occur. Repair hand sink. Inspector: Gottschalk.
Gourmet Garden Restaurant, 5817 Monroe, Sylvania, inspected Oct. 10. Hood over the fryer is not working properly. Equipment under hood cannot be used until hood is cleaned and working and inspected. Hood over wok line is not working and has build up. Clean and repair hood. Equipment under hood cannot be used until hood is cleaned, working, and inspected. Garlic and oil mixture out at room temperature; store at 41 degrees or colder. Garlic and oil was thrown out. Build up on containers on cart at the wok stations. Clean containers daily to prevent build up and contamination of food product. Wash, rinse, and sanitize these containers. A long black garden hose is hooked up to the three-compartment sink in the back to rinse off dishes at the dish machine. Do not hook up a hose to the sink. Use sprayer on the dish machine. Open bag of bulk food. After a bag is opened, contents must be placed in an approved container with a lid to protect from contamination. Water was turned off at the back hand sink. After water was restored, the hand sink leaked. Repair hand sink. Inspector: Gottschalk.
Jimmy John’s Maumee, 1470 Ford, Maumee, inspected Oct. 12. Two full catering trays of subs left on the counter at 67 degrees. Food must be held hot above 135 degrees or cold at below 41 degrees. Refrigerate catering orders until pickup or delivery. Unlabeled chemical spray bottle hanging from hand sink. Properly label such bottles. Leaking water from walk-in freezer condenser unit dripping on exposed food. Repair leak and dispose of contaminated food products. Inspector: Paul Bauman.
Monroe Street Diner, 4514 Monroe, inspected Oct. 15. Tub of hash browns on prep top cooler holding at 63 degrees and tubs of potatoes in the back are 45-53 degrees. Food must be held 41 degrees or colder or 135 or hotter. Refrigerate potatoes until ready to use. Provide sanitizer wipe cloth bucket for the cook line to sanitize food contact surfaces. Raw shell eggs and raw ground beef stored above cooked potatoes. Follow proper storage order. Food handlers must wash hands and change gloves when working with raw meats/poultry and switch to handling ready-to-eat food. A hand sink is needed on the cook line for proper hand washing. Inspector: Wilke.
Vito’s Pizza, 4804 Lewis, inspected Oct. 5. Employee with jewelry cutting peppers. While preparing food, employees cannot wear jewelry on their arms or hands. Only plain wedding bands or medic alert bracelets are permitted. Open can of coffee on table. An employee can eat or drink only in designated areas. Taco meat or hotdog sauce opened in walk-in cooler with no date mark. Food must have a seven-day discard date. Inspector: Seger.
The Zodiac, 135 S. Byrne, inspected Sept. 27. Hot water heater is broken. Restore hot water immediately. Reseal/paint the walk-in cooler floor and the floor outside the walk-in. Provide soap and paper towels at four- compartment sinks so bartenders can properly was their hands. Hand sinks blocked by strainers. The fourth basin may only be used for hand washing and no dumping. Inspector: Wilke.
Gas Express, 3070 Airport, inspected Sept. 29. Utensils and trash bags in hand sink. Hand sinks need to be accessible at all time for proper hand washing. Inspector: Kurt Susdorf.
First St. John Day School, 2471 Seaman, inspected Oct. 5. Chemical spray bottle lacks label spray bottles with common name of contents for proper identification and prevent possible contamination. Inspector: Tester.
Neighborhood News, 5001 Monroe, inspected Oct. 2. An ingredient statement must be provided for bulk candies. Ingredients on display for some candies, but not all. The hand sink is blocked. Hand sinks must be accessible in order to properly wash hands. The person in charge does not have certification in at least a level one food safety course approved by the Ohio Department of Health. At any given time at least one person in the facility must have certification in a level one or higher food safety course. Inspector: Sattler.
Wendy’s Olde Fashioned Hamburgers, 5560 W. Central, inspected Oct. 2. Walk-in cooler is holding food at 44 to 45 degrees rather than at 41 degrees or colder. Adjust or repair cooler. Raw bacon stored on top of boxes of tomatoes. Follow proper food storage order. Inspector: Sattler.
McDonald’s, 3005 Holland Sylvania, inspected Oct. 2. Sausage gravy holding at 114 degrees rather than at 135 or hotter. Reheat gravy to at least 165 degrees. Employee said electrical outlet used for warmer is malfunctioning. Repair outlet or use a different one for this product. Wet wiping towels sitting out on work surfaces in kitchen. Store wet wiping towels in sanitizer. Inspector: Sattler.
Subway, 5821 W. Central, inspected Oct. 2. No sanitizer bucket set up as required. Sanitize work surfaces before food prep begins for the day and as needed throughout the day. Inspector: Sattler.
The Rohr Fish Co., 5226 Monroe, inspected Oct. 2. Walk-in cooler holding foods at 47 degrees rather than at 41 degrees or colder. Adjust or repair cooler. A food prep sink is needed in this facility. Air gap the sanitizer compartment of the three-bay sink or install an air gap food prep sink. Inspector: Sattler.
Kentucky Fried Chicken, 2902 Monroe, inspected Sept. 6. Door handle on walk in cooler and freezer is loose. Door handle should fit tightly to help maintain temperature. (A new cooler is to be installed). Inspector: Nathan Fries.
Horizon Science Academy Toledo, 2600 Sylvania, inspected Oct. 9. Hamburgers holding in the steam tables are below 135 degrees rather than at 135 degrees or hotter. Reheat food to at least 165 degrees or discard. Pizza holding at 125 to 134 degrees. Reheat pizza to at least 165 degrees or discard. Pizzas have to be sliced after cooking which reduces temperature considerably; strongly suggest receiving already sliced individual portions or hiring more kitchen staff to help. Apples are not behind a sneeze guard or covered. Wrap apples or provide a sneeze guard. Apples have stickers on them and have not been washed. This kitchen was licensed without a food preparation sink based on the claim that all produce would be pre-washed. The Washington apples box in the kitchen are not labeld as pre-washed. Remove apples from tray line. Install a food preparation sink with two-inch air gap or purchase pre-washed produce. No sanitizer wipe cloth bucket was set up as required. There is no person in charge in the kitchen. There must be at least one person in charge who is certified in at least a level one food safety course approved by the Ohio Department of Health and demonstrates that knowledge. Inspector: Wilke.
Rocky’s, 4020 Secor, inspected Oct. 10. Hand sinks blocked and bar sink lack soap and paper towels. Keep sinks clear and stocked with soap and paper towels. Provide a bucket of sanitizer in the kitchen during hours of operation. Inspector: Wilke.
Jed’s on Campus, 3534 Dorr, inspected Oct. 9. Large prep top cooler is holding food above 41 degrees rather than at 41 degrees or colder. Adjust or repair cooler. Shell eggs stored above ready-to-eat food and raw beef. Follow proper food storage order. Corrected. Inspector: Wilke.
Shinners Meats Inc. dba K & J Meats, 4701 Talmadge, inspected Sept. 24. Food label for meatloaf does not specify the major allergens in the food. Properly label the food. Inspector: Wilke.
Maplewood Elementary School, 6769 Maplewood, Sylvania, inspected Oct. 9. No paper towels available at a hand sink. Stock hand sinks with paper towels, hand soap, hot/cold running water for proper hand washing to take place. Inspector: Gottschalk.
Sylvania Schools Early Childhood Development, 5403 Silica, Sylvania, inspected Oct. 10. Soap stored above cereal. Store soap away from food and food- contact items to protect from cross contamination. Corrected. Inspector: Gottschalk.
Making a Difference II, 347 S. Reynolds, inspected Oct. 10. No hot water at hand sink or three-compartment sink. Hot water needs to be available for ware washing and hand washing. Facility has hot water on one side of building and is temporary using the sinks for hand washing and ware washing. Inspector: Susdorf.
Braden Learning Center, 4725 Dorr, inspected Oct. 10. Peas and turkey hotdogs at 127 degrees. Time/temperature controlled for safety food need to be hot held at 135 degrees or higher to prevent bacteria growth. Facility needs to either serve food upon arrival or acquired a hot food holder to hold all hot food until food is serviced. Inspector: Kurt Susdorf.
Gas and Shop, 3100 N. Detroit, inspected Oct. 10. Hand sink in bathroom blocked. Keep hand sink accessible for proper hand washing. Evidence of rodents in store. Contact licensed pest control company to treat for pests. Facility lacks hot water (gas line break). Restore hot water immediately. Eggs and raw bacon stored above ready-to-eat food. Follow proper food storage order. Sandwich with a date of 10/3. Food may only be held for 7 days. Remove expired food for sale. Inspector: Mike Brady.
In and Out Mart, 2007 Sylvania, inspected Oct. 9. Raw bacon stored above ready-to-eat food. Follow proper food storage order. Crate of eggs stored on floor of cooler. Store food six inches off the ground. Facility lacks food-grade sanitizer for counters in coffee area. Food contact surfaces need to be sanitized with a food grade sanitizer such as 50-100 ppm bleach or 200 quatinary ammonia. Inspector: Brady.
Seaway Market Place, 1707 Cherry, inspected Oct. 7. Food being hot held below 135 degrees rather than at 135 degrees or hotter. Food being held above 41 degrees rather than at 41 degrees or colder. Ground meat stored above whole meat in multiple places in the meat case. Follow proper food storage order. Deli meats lack required seven-day discard date. Food stored on floor in walk-in freezer. Store food six inches off the ground. Baby formula with past expiration date. Baby food must be removed from sale once it reaches its expiration date. Inspector: Nathan Fries.
Toledo Day Nursery, 1300 Jefferson, inspected Oct. 10. Milk being cold held at 45 degrees rather than at 41 degrees or colder. Inspector: Brady.
Detroit Stop, 2516 Detroit, inspected Oct. 9. Food held beyond seven-day discard date. Corrected. Frozen chicken for sale without label. Food must be labeled with the ingredients, weight, and manufacturer. Inspector: Fries.
Vito’s Pizza, 4035 Navarre, Oregon, inspected Oct. 12. Front 2-door chest cooler holding cheese at unsafe temperature. Service/adjust cooler. Inspector: Tester.
Bird Feeder, 2700 Broadway, inspected Oct. 11. No soap available at hand sinks. This is a must. Inspector: Brady.
Byblos, 1050 Reynolds, inspected Oct. 9. Hand wash sink in kitchen the right side of the 2 compartment sink needs to be designated as such. Inspector: Brady.
Maumee River Yacht Club, 2735 Broadway, inspected Oct. 9. Lunch meat thawing on counter. Thawing must be done in cooler or under cold running water. Inspector: Brady.
Aladdin’s Eatery, 4938 Talmadge, inspected Oct. 15. Prep top coolers holding food above 41 degrees rather than at 41 degrees or colder. Adjust cooler temperature and provide a thermometer for the cooler. Containers stored in hand sink basins. Keep hand sinks accessible in order to properly wash hands. Corrected. Inspector: Wilke.
North West Ohio Quarter Midget Racing Association, 2901 Key, Maumee.
MacQueen’s, 7605 Garden.
Toledo Zoo - Broadway Pavilion, 2700 Broadway.
Polar Chill, 2700 Broadway.
Lodge Main Kitchen, Toledo Zoo, 2700 Broadway.
Toledo Zoo, Hand Dip Ice Cream, 2700 Broadway.
EOPA Jefferson Center Head Start, 1300 Jefferson.
Burroughs Elementary School, 2420 South.
Netty’s, 325 S. Fearing.
Cold Stone Creamery, 479 W. Dussel, Maumee.
St. Patrick Heatherdowns, 4201 Heatherdowns.
Greenwood Elementary School, 760 Northlawn.
Little Caesar’s Pizza, 4302 Lewis.
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