Recently released inspection reports of Lucas County food service operations
Violations
McDonald’s, 1540 Broadway, inspected Oct. 19. Creamer machine at 46 degrees and under-counter cooler on serving line at 45 degrees. Time/temperature controlled for safety foods need to be held at 41 degrees or lower to prevent bacteria growth. Remove food from cooler and dispenser and contact licensed repairman. Inspector: Kurt Susdorf.
Sunoco, 1301 Sylvania, inspected Oct. 23. Reach-in cooler holding at 60 degrees. Internal temperature of salami 52 degrees. Food must be held at 41 degrees or below to limit bacteria growth. Food removed from service. Hand sink not properly stocked. Hand sinks must be properly stocked with warm running water, soap, and hand towels to ensure proper hand washing. Unlabeled hot pockets and cups of ice for sale. Food must be properly labeled for single service. Food must have proper labeling in order for it to be sold. Inspector: Stacy Seger.
Sparky Donuts & Ice Cream, 1357 Sylvania, inspected Oct. 23. Dipper well for hard ice cream is not functioning properly. Ice cream scoop must be held in running water of sufficient velocity to flush particulates to the drain if used with moist food such as ice cream or mashed potatoes. Inspector: Seger.
Osaka Sushi & Hibachi, 3150 Navarre, Oregon, inspected Oct. 23. No sanitizer bucket in sushi area. Provide sanitizer bucket to sanitize prep surfaces and prevent contamination. Spray bottles without labels. Chemical spray bottles must be labeled with common name of contents for proper identification and to prevent contamination. Inspector: Brandon Tester.
McDonald’s, 567 E. Manhattan, inspected Oct. 19. Liquid eggs stored at room temperature at 53 degrees without a time marked on the product. To limit bacteria growth, products held time in lieu of temperature must have the time marked on the product. Product discarded. The auto dispensing sanitizer at the three-bay sink dispensing 400+ ppm quat. To properly sanitize with the product used at this facility, the concentration must be 150 to 400 ppm. Have the unit adjusted to dispense 150 ppm to 400 ppm. The side hand sink blocked by a box of strawberries. Do not block hand sinks, which must be accessible for proper hand washing. Corrected. Inspector: Kerry Stanley.
McDonald’s, 5210 N. Summit, inspected Oct. 23. Damp cloths stored on work surfaces. When not in use, store damp/soild cloths in a wipe cloth bucket at 100 ppm chlorine to limit bacteria growth. Corrected. Liquid eggs held time in lieu of temperature without no time indicated. To limit bacteria growth, food held for time in lieu of temperature must have time indicated on the product. Discarded. Buildup present inside the ice machine. Clean and sanitize according to manufacturer’s specifications. Repeat violation. Inspector: Stanley
Subway, 3336 Lagrange, inspected Oct. 24. A bag of onions on the floor in the back storage area. Food must be protected from contamination, store in a clean and dry area at least six inches off the floor. Buildup present inside the ice machine. Clean and sanitize according to manufacturer’s specifications. Sticky residue still present on the fountain beverage machine. Areas must be cleaned and sanitized daily. Dead cockroaches in the kitchen area and in the women’s bathroom. Contact a license pest-control service immediately to address pest issues. This facility must maintain pest records on site for health review. This facility currently has a pest-control service, but insufficient cleaning and maintenance in this facility is a contributing factor to the pest infestation. An unlabeled water spray bottle hanging on the bread rack. Label spray bottles with the common name of ingredients. Inspector: Stanley.
Marco’s Pizza, 3423 Lagrange, inspected Oct. 23. Wipe cloths stored on the surface and no wipe cloth bucket set up. During hours of operation, the facility must have a wipe cloth bucket set up to properly store damp/soiled cloths and to properly sanitize surfaces. Chemicals stored on shelves with food and food-contact items. Designate an area for chemicals below or away from food and food-contact items. Repeat violation. Inspector: Stanley.
Platinum Kisses, 505 E. Alexis, inspected Oct. 23. Nacho cheese and chili in the dispensing unit below 135 degrees. Unit was unplugged at the end of the night and plugged in the next morning with product dropping below 135 degrees. To limit bacteria growth, the nacho machine must be left on to maintain the product above 135 degrees. Product must be discarded. No probe style thermometer available for verifying food temperatures. Provide a probe style thermometer capable of reading 0 to 220 degrees. Dish machine dispensing 0 ppm chlorine. To properly sanitize with chlorine, the concentration must be 50 to 100 ppm. Facility must manually ware wash in the three-bay sink until dispenser is repaired or adjusted to dispense 50 to 100 ppm. Buildup in the pop gun. Clean and sanitize daily allowing to air dry before using. Chemical spray bottles stored on counters and shelving units with food and food-contact items. Chemicals must be stored below or away from all food and food-contact items. Inspector: Stanley.
Bob Evans, 1220 E. Alexis, inspected Oct. 15. Egg mixture held in the prep-top cooler in a double insulated container above 41 degrees. To limit bacteria growth, food in cold holding must maintain 41 degrees or lower. Repeat violation. Discarded. Inspector: Stanley.
Quality Inn & Suites, 445 E. Alexis, inspected Oct. 15. During hours of operation, there must be a designated person in charge with knowledge of proper safe food handling and sanitation according to the Ohio Uniform Food Safety Code. A soiled cloth on a work surfaces and no wipe cloth bucket setup at inspection. During hours of operation, there must be a wipe cloth bucket setup to properly store damp/soiled cloths and to properly sanitize surfaces. Corrected. Build up present on the inside of the ice machine. Clean and sanitize according to the manufacturer’s specifications. Inspector: Stanley.
Remy’s Gentlemen’s Club, 707 Matzinger, inspected Oct. 9. Buildup present inside the pop gun and holster at the bar. Clean and sanitize daily allowing to air dry before use. Buildup present inside the ice machine. Clean and sanitize according to manufacturer’s specifications. Inspector: Stanley.
Pilot Travel Center, 5820 Hagman, inspected Oct. 10. Corn dogs in the hot holding display cabinet below 135 degrees. To limit bacteria growth, food in hot holding must maintain 135 degrees or above. Repeat violation. Product discarded. Inspector: Stanley.
Moosehead Grill, 5133 Telegraph, inspected Oct. 9. Uncovered beverages in the back kitchen area. Employee beverages must have lids with a straws and be stored to protect food and clean items/surfaces from contamination. Buildup present inside the ice machine. Clean and sanitize according to manufacturer’s specifications. Buildup present in the pop guns behind the bar. Clean and sanitize daily allowing to air dry before using. Inspector: Stanley.
Six-Pack Bar & Grill, 3223 W. Sylvania, inspected Oct. 23. Raw shell eggs, raw chicken, and raw ground beef stored above french fries in the reach-in cooler. Ready-to-eat food shall be stored above raw meats and eggs to prevent cross contamination. The bar hand sink is blocked with a strainer and is not stocked with paper towels. The first basin in the four-bay sink is designated as a hand sink and no dumping may be done in it. If you would like to utilize this basin as a dump sink then a separate hand sink must be installed. Inspector: Gillian Wilke.
The Wing Station, 4015 Secor, inspected Oct. 23. The walk-in cooler is holding food at 42 to 45 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Contact a licensed refrigeration repair service immediately to fix the cooler. Repeat violation requires immediate attention. There is no hot water at the hand sink. Hand sinks must provide at least 100-degree water. Restore hot water immediately. Wet towels stored on the counter tops. Store wet towels in the sanitizer bucket to prevent bacteria growth. Gyro meat sitting out at 66 degrees. To inhibit bacteria growth, food must be held hot at 135 degrees or higher or cold at 41 degrees or lower. Store the chicken in the steam table or under refrigeration. No sanitizer bucket set up. Keep a sanitizer bucket set up with the correct concentration of chlorine bleach at 50 to 100 ppm or quat sanitizer at 200 ppm. Raw chicken stored in the three-bay sink, which is being improperly used for food preparation. The three-bay sink is strictly for ware washing. The food preparation sink has dirty dishes stored in it. The food prep sink is strictly to be used for food preparation. Dirty dishes shall be stored on the dirty side drain board of the three-bay sink. Inspector: Wilke.
The City Diner, 4202 Monroe, inspected Oct. 23. Baked potatoes and Hollandaise sauce cooling at room temperature. Food shall be actively cooled beginning when the food reaches 135 degrees. Food shall cool from 135 to 70 degrees within two hours, and then from 70 to 41 degrees within the following four hours to prevent bacteria growth. Begin actively cooling the food in the walk-in cooler or reach-in freezer. The under-counter cooler is holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust the cooler accordingly and call for service if needed. Chemical bottles (drain cleaner) stored above the fountain pop boxes. Store chemicals below and away from food/food-contact surfaces to prevent contamination. Inspector: Wilke.
Steak Escape, 5001 Monroe, inspected Oct. 25. Hot water is not available at the front hand sink. Repair the sink to restore hot water. Repeat violation, requires immediate action. Spray bottle of glass cleaner and other chemical spray bottles stored behind the iced tea and lemonade. Store chemicals below and away from food/food-contact surfaces to prevent contamination. Found blanched french fries sitting out in baskets at 93 degrees cooling improperly. Food must be actively cooled from 135 to 70 degrees within two hours, and then from 70 to 41 degrees in the following four hours to prevent bacteria growth. Once food has reached 135 degrees, it must be placed in the walk-in cooler to cool and may not sit out at room temperature. Repeat violation. French fry prep-top cooler holding french fries on top at 53 degrees and fries on the bottom at 45 degrees. The cooler has an ambient air temperature of 48 degrees. Sandwich prep-top cooler holding turkey and chicken at 43 degrees and Swiss cheese at 50 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler temperatures accordingly and call for service if needed. The sandwich prep-top cooler is holding turkey and chicken at 43 degrees and Swiss cheese at 50 degrees. Cheese not stored in a food container; it should not be laid on top of other containers. Sanitizer wipe cloth bucket is low on chlorine bleach concentration. Maintain chlorine bleach sanitizer at 100 ppm to properly sanitize food-contact surfaces. Inspector: Wilke.
C2 at the Field, LLC dba: Fricker’s, 19 N. St. Clair, inspected Oct. 22. Prep-top cooler on the line holding food at unsafe temperatures, 43 to 46 degrees. To prevent bacteria growth, maintain cold holding at 41 degrees or below. Monitor temperatures closely. Repeat violation: this is the fourth consecutive time that this cooler was holding food at unsafe temperatures. A Public Health Order will be issued to replace this cooler. Equipment must consistently hold food at safe temperatures. Food held past the maximum seven-day holding period: beans, soup, and meat. Monitor dates of food closely to prevent bacteria growth and discard after seven days. Repeat violation. Disposable cups being used to portion food. These cups may not be used as scoops. Use a commercial scoop with a handle. A clear spray bottle without a label on it. Mark bottle with common name to allow for proper identification. Inspector: Kelly Cipiti.
J. Alexander’s, 4315 Talmadge, inspected Oct. 22. The middle prep-top cooler on the cook line is holding foods at 44 to 45 degrees in the bottom. Food must be held cold at 41 degrees or lower. Adjust or repair this cooler accordingly. The quat sanitizer is dispensing too low at less than 200 ppm. Adjust the dispenser so that this product is used at a concentration of 200 to 400 ppm as labeled on the package. Raw eggs stored above ready-to-eat food in the walk-in cooler. Store raw meats and eggs separate from or below all ready-to-eat food to prevent cross contamination. Inspector: Kelly Sattler.
Promedica Wildwood Orthopedic & Spine, 2901 N. Reynolds, inspected Oct. 23. The steam table is holding eggs at 121 degrees and sausage at 103 degrees. Food must be held hot at a minimum of 135 degrees. Foods reheated to at least 165 degrees. Adjust the steam table so that all foods hold hot at 135 degrees or higher. Inspector: Sattler.
Ye Olde Durty Bird, 2 S. St. Clair, inspected Oct. 23. Prep-top cooler holding at 43 to 45 degrees range. Cold holding must be maintained at 41 degrees or below to prevent bacteria growth. Adjust cooler and monitor temperatures closely. Noodles at 70 degrees being held in improperly set-up ice bath, with ice contacting only the bottom of the container of noodles. Maintain noodles hot at 135 degrees or above or cool down properly and maintain at 41 degrees or below. Grilled onions and prepared tuna salad held for use in the walk-in and cook-line coolers past their expiration dates. Discard these items and monitor dates closely. Inspector: Cipiti.
Jan’s Chili Dogs, 5668 W. Central, inspected Oct. 23. Under-counter cooler holding food above 41 degrees. Food must be held at 41 degrees or below to prevent bacteria growth. Inspector: Wilke.
Burger King, 1535 E. Alexis, inspected Oct. 9. An uncovered employee beverage on the specialty prep table. Employee beverages must have lids and be stored to protect food and clean items/surfaces from contamination. Corrected. Food item held time in lieu of temperature marked for a five-hour hold time. To limit bacteria growth, products must be discarded after four hours. Corrected. Inspector: Stanley.
Zablocki Senior Center, 3015 Lagrange, inspected Oct. 23. Raw shell eggs stored above butter packets in the two-door cooler. To prevent cross contamination, store raw meats and shell eggs on the bottom shelf. Corrected. Inspector: Stanley.
In & Out Express, 5870 Skyview, inspected Oct. 22. Beer stored in the three-bay sink. Do not block sinks or use for storage. The three-bay sink must be accessible for proper ware washing. Use the mop sink to dump leaking items, and designate an area for distressed merchandise. Inspector: Stanley.
Point Stop Convenience, 5417 N. Summit, inspected Oct. 22. Food items in the display cooler above 41 degrees. To limit bacteria growth, refrigeration is required to hold product at 41 degrees or lower. Temperature adjusted. No dates on ready-to-eat food items. To limit bacteria growth, ready-to-eat foods item kept longer than 24 hours must be date-marked for seven days and be held at 41 degrees or lower. Corrected. Inspector: Stanley.
Little Caesar’s, 1515 S. Byrne, inspected Oct. 16. Repair back hand sink’s leaking hot water faucet. Inspector: Mike Brady.
Tasty Thai, 1515 Byrne, inspected Oct. 22. Sanitizing solution must be in use all day. Inspector: Brady.
Asteria (6 Pack Bar & Grill), 710 S. Reynolds, inspected Oct. 19. Chlorine and quaternary ammonia test strips needed. Metal-stem thermometer with a temperature range of 0 to 220 degrees needed. Inspector: Brady.
Connxtions Comedy Club II, 5319 Heatherdowns, inspected Oct. 25. Unlabeled spray bottles in use in the kitchen/bar area. Spray bottles in use must be labeled with the common name of the product being used. Inspector: Paul Bauman.
TW Recreational Services dba: Maumee Bay, 1750 Park, Oregon, inspected Oct. 24. Unsafe temperatures in drawer cooler. Food must be held at 41 degrees or lower to limit bacteria growth. Service cooler to maintain proper internal temperatures to food. Inspector: Tester.
Shorty’s True American Roadhouse (BBQ), 5111 Monroe, inspected Oct. 15. No sanitizer detected in the wipe cloth bucket. Change out sanitizer as often as needed to maintain quat at 200 ppm or chlorine at 100 ppm in the wipe cloth buckets. Also, keep a wipe cloth bucked set up at food prep area. Inspector: Tester.
Potbelly Sandwich Shop, 4038 Talmadge, inspected Oct. 15. Prep-top cooler next to the oven is holding sliced tomatoes at 52 degrees, chicken salad at 55 degrees, and mayonnaise at 54 degrees. Food must be held cold at 41 degrees or lower. Adjust or repair this cooler immediately. Cooler was adjusted. Inspector: Sattler.
Bar 145, 5305 Monroe, inspected Oct. 15. The hand-washing sink closest to the cook line has a leak and is currently turned off. Repair this sink immediately as it is the closest sink to the food prep area for convenient hand washing. The one-door cooler in the back prep area is holding food at 43 to 44 degrees. Adjust this cooler so that food hold cold at 41 degrees or lower. The main prep-top cooler is holding foods at 37 to 47 degrees. Adjust or repair this cooler so that all food items are held cold at 41 degrees or lower. Inspector: Sattler.
Tim Horton’s, 161 W. Dussel, Maumee, inspected Oct. 23. Hash browns held by time in lieu of temperature not properly marked with a discard time. To use time as a public health control, food must be clearly marked with a discard time not to exceed that which was approved in on-site written procedures. Inspector: Bauman.
Bowlero Lanes, 4598 Monroe, inspected Oct. 18. Raw bacon stored above lettuce and tomato. Store raw meat below ready-to-eat food to prevent cross contamination. Facility offers lettuce and tomatoes for hamburgers but does not have a food-preparation sink to wash the produce as required. Install a separate food-prep sink with a two inch air gap in its plumbing or practice batch washing and put a two-inch air gap on the third basin of the three-bay sink to properly wash produce. Repair the second unused three-bay sink in the bar so that it can be used as a hand sink. The four-bay sink is used for dumping, washing, rinsing, and sanitizing but a hand sink is required at the bar as well. Inspector: Wilke.
NZR Retail of Toledo Corp., 905 South, inspected Oct. 15. Debris and litter blowing around and all over grass lot on side of building. This area can harbor pests. Keep area clean to prevent pests. Cases of motor oil and anti-freeze stored above boxes of candy. Motor oil and anti-freeze must be stored away from food to prevent chemical contamination. Obtain hand soap for rest room. Hand sinks must have soap, hot water, and paper towels for proper hand washing. Inspector: Susdorf.
Stop By Carryout, 2350 Airport, inspected Oct. 15. No hot water. Hot water needs to be available to sell any coffee or capuccino products. Suspended sales of coffee and capuccino immediately until hot water is restored. Inspector: Susdorf.
Cinco De Mayo Amigos, 3111 Navarre, inspected Oct. 23. Chemical spray bottles without labels. Working spray bottles must be labeled with common name of contents for proper identification to prevent contamination. Inspector: Tester.
St. Catherine School, 1154 Corbin, inspected Oct. 23. A certified person in charge must be available during hours of operation. Inspector: Seger.
Papa John’s Pizza, 3150 Navarre, inspected Oct. 22. Missing date mark on boneless wings. Food held longer than 24 hours shall have a date mark and discard after seven days to limit bacteria growth. Date wings once package opened. Inspector: Tester.
Family Pantry, 4319 Heatherdowns, inspected Oct. 21. Raw eggs stored above ready-to-eat foods in cooler. To prevent contamination, store raw eggs on bottom shelf of cooler. Inspector: Bauman.
No violations
McGregor Elementary School, 3534 McGregor.
Taco Bell, 2234 W. Alexis.
Health Care Reit Inc., 4500 Dorr.
Walbridge Elementary School, 1245 Walbridge.
J. B. Simmons Jr. Facility Building, 1001 Indiana.
Raymer Elementary School, 565 White.
Stop N Go, 208 S. Summit.
Hickory Farms Outlet Center, 308 W. Dussel, Maumee
Urban Active, 1361 Conant, Maumee.
Maumee Bay Lodge & Conference Center, 1750 Park, Oregon.
Crissey Elementary School, 9220 Geiser, Holland.
Holloway Elementary School, 6611 Pilliod, Holland.
The Olive Tree, 3355 Briarfield, Maumee.
Toledo Zoo Grill Area, 2700 Broadway.
Edgewater School, 5549 Edgewater.
Arby’s, 611 Manhattan.
Leverette Middle School, 445 East Manhattan.
Spring Elementary School, 730 Spring.
Little Caesar’s, 3145 Lagrange.
Chase Elementary School, 600 Bassett.
Sherman Elementary School, 817 Sherman.
Meijer gas station, 1500 E. Alexis.
Pilot Travel Center/Subway, 5820 Hagman.
Toys ’R’ Us, 5025 Monroe.
Elaine’s Tea Shoppe, 5442 Monroe.
Shoreland Elementary School, 5650 Suder.