Recently released inspection reports of Lucas County food service operations
The Recovery Room, 2620 Airport, inspected Oct. 22. No hand soap and paper towels at hand sink at bar. Stock sink with soap and paper towels for proper hand washing. Inspector: Kurt Susdorf.
One Stop, 1401 South, inspected Oct. 25. Employees’ belongings mixed in or on top of retail table products. Store such items in area away from food. Food items in walk-in cooler at 45 degrees. Cold hold at 41 degrees or colder to prevent bacteria growth. Heavy buildup in microwave oven. Clean regularly to prevent buildup. Facility is selling cappuccino and slushies. Facility does not have three-bay sink to properly wash cappuccino and slushies machine utensils. Cease cappuccino and slushies sales until three-bay sink is installed. Several food items are out of date. Monitor food items on shelves closely and remove out-of-date food. Inspector: Susdorf.
China House, 255 Golden Gate Shopping, Maumee, inspected Oct. 26. Lack of date marking in facility. Ready-to-eat food held longer than 24 hours must be marked with a seven-day discard date. Inspector: Paul Bauman.
Executive Diner, 2516 Sylvania, inspected Oct. 30. Low-temperature dish machine not sanitizing. Dish machine must properly dispense sanitizer on its final rinse to properly sanitize dishware. Corrected. Under-counter and prep-top coolers holding food above 41 degrees. Adjust cooler and call for service if needed. Inspector: Gillian Wilke.
Kaslly’s Kitchen, 2981 Tremainsville, inspected Oct. 31. When handling ready-to-eat food, gloves must be worn. Corrected. Inspector: Stacy Seger.
Lighthouse Christian Day Care Center, 2324 W. Alexis, inspected Oct. 31. Bleach sanitizer above 200 ppm in sink and spray bottles. When using bleach, the concentration must be 50 to 100 ppm to prevent chemical residue/chemical poisoning. Inspector: Seger.
Cake Arts Supplies, 2858 Sylvania, inspected Oct. 30. Label spray bottles with bottle contents’ common names. Inspector: Wilke.
Dure Investments LLC dba: Sleep Inn & Suites, 1761 Meijer, Oregon, inspected Oct. 31. Glass front cooler holding food at unsafe temperatures. Cooler adjusted. Inspector: Brandon Tester.
Freeway Drive In Inc., 2665 Navarre, Oregon, inspected Oct. 31. Prep-top cooler holding food at unsafe temperature. Service/adjust cooler. Food on stove top held at unsafe temperature. Heat to 165 degrees for at least 15 seconds to kill bacteria, then can be held at 135 degrees or higher. Inspector: Tester.
Wetzel’s Pretzels, 5001 Monroe, inspected Oct. 29. Hot-holding unit is holding pizza pretzels at 109 degrees and pretzel dogs at 123 to 130 degrees. Food must be held hot at 135 degrees or higher. Repair or adjust unit. Hand-washing sink is blocked by a large trash can. Sink must be clear and accessible for hand washing. Quat sanitizer too strong at 300 ppm in the three-bay sink and too weak at 100 ppm in the wipe cloth bucket. Maintain proper quat sanitizer level to effectively sanitize food-contact items and surfaces. Inspector: Kelly Sattler.
Star of India, 415 S. Reynolds, inspected Oct. 23. Prep-top cooler holding food at 45 degrees. Repair cooler to maintain 41 degrees or less. Cooked and prepared food in walk-in cooler lack required seven-day discard date. Inspector: Susdorf.
La Michoacana, 932 Emerald, inspected Oct. 26. Chlorine sanitizer bucket below 50 ppm rather than at 50 to 100 ppm for proper washing of food-contact surfaces. Use chlorine test strips to test concentration and change bucket more frequently. Two missing drain stoppers for three-bay sink. Obtain drain stoppers. Inspector: Susdorf.
Carmel’s Mexican Restaurant, 2947 Tremainsville, inspected Oct. 25. Some inconsistent date marking. Food must have a seven-day discard date. Food removed from freezer must be properly re-dated with date pulled. Sanitizer wipe bucket in bar above 200 ppm bleach. Use test strips to verify proper concentration. Inspector: Seger.
El Camino Sky, 2072 Woodville, inspected Oct. 30. Ground pork stored above whole beef in walk-in cooler. Practice proper food storage order to prevent cross contamination. Corrected. Salsa bar holding foods at unsafe temperature of 50 degrees. Service unit to hold proper temperature. When using ice bath, surround entire container to maintain temperatures. Dish machine out of sanitizer. Delivery of sanitizer scheduled. Provide chlorine test strips for testing dish machine/sanitizer water. Inspector: Tester.
The Sodbuster Bar, 5756 N. Main, Sylvania, inspected Nov. 1. No hand soap or paper towels at the bar hand sink. Stock sink with hot/cold running water, hand soap, and paper towels. Repeat violation. Leftover sauce at 107 degrees reheated in the warmer. Food must be reheated on the cook top, burners, or grill top, then transferred to the preheated warmer to maintain at 135 degrees or hotter. This facility is not licensed, nor does it have the capacity, to cool food down and reheat in bulk. Discard leftovers daily. Ware washing sinks require a grease trap. Internal grease trap should have been installed no later than May, if an external grease trap did not exist. Contact this department to discuss the grease trap. To date, this department was not notified about if an external grease trap available. Inspector: Jennifer Gottschalk.
Little Caesar’s Pizza, 6363 Monroe, Sylvania, inspected Nov. 1. Chemicals stored above containers by the three-bay sink. Store chemicals away from food and food-contact containers. Inspector: Gottschalk.
University of Toledo, South Hall, 2801 W. Bancroft, inspected Oct. 3. Found pork and tofu in the walk-in cooler holding above 41 degrees. Cold hold at 41 degrees or colder. Adjust cooler temperature. Cheese, rice, refried beans, and ground beef used to stuff chimichangas sitting out in the temperature danger zone. Food must be held hot at 135 degrees or hotter to prevent bacteria growth. Hold these hot foods in a steam table to control temperature. Raw chicken improperly thawing in a hand sink. Food preparation must take place in a designated food-prep sink that has a 2-inch air gap in its plumbing to prevent contamination. Provide proper signs, soap, and paper towels at hand sinks. Soup, cheese sauce, and pizza on the buffet holding below 135 degrees, and time in lieu of temperature procedures not being followed correctly. When food is held time in lieu of temperature, written procedures must be in place and each item held must be timed. Suggest using timers for each pizza or a dry-erase board to time stamp the food. Inspector: Wilke.
Star Diner, 3067 W. Alexis, inspected Oct. 31. Leftover hot sauce with chicken debris in it. Do not save hot sauce once chicken has been added to it. Hand sink by cook line lacks hand towels. Keep sink unblocked and fully stocked. Inspector: Seger.
Rice Blvd, 1440 Secor, inspected Nov. 2. Facility does not have procedures in place to allow the white rice to sit out all day. Food handlers are handing bare hand ready-to-eat food. Gloves must be worn when handling ready-to-eat food to prevent contamination. Three-door, reach-in cooler is holding food above 41 degrees, and food is stored improperly, with raw shell eggs stored above ready-to-eat food and raw beef. Cooler is overstocked. More refrigeration space is needed. Raw shell eggs must be stored below ready-to-eat food and raw beef to prevent contamination. Sanitizer bucket in the kitchen is low at 100 ppm. Maintain proper quat sanitizer level. Store wet wiping towels in sanitizer bucket. Chicken and beef in the steam table holding below 135 degrees. Hot hold at 135 degrees or hotter. Reheat the food to at least 165 degrees or discard. Due to the amount of criticial violations, food handlers will be ordered to take a food-safety course. Inspector: Wilke.
Zavotski Custom Meat & Deli LLC, 2600 W. Sylvania, inspected Oct. 30. No sanitizer spray bottle or bucket set up in the meat processing room as required. Sanitizer in the spray bottle from the deli area is testing 0 ppm. Maintain proper chlorine sanitizer level. Found an opened turkey breast dated 10/20. Label such food with seven-day discard date. Turkey breast expired on 10/26; discard. Deli display case and produce coolers holding foods above 41 degrees. Suggest rearranging deli display to allow for better air circulation and possibly reducing stock. Repair cooler. Bundled packages of frozen meats lack proper labeling. Beef jerky made in the store in being vacuumed packaged and this activity requires a HACCP. In the event cure is also being added to the jerky a variance with a HACCP is required. If any other item other than smoked sausage has cure added to it then a variance is required for that item as well. Cease vacuum packaging the frozen fish and adding cure to anything other than smoked sausage. Improper labeling on packaged foods; provide major allergen label. Inspector: Wilke.
The Fresh Market, 3315 W. Central, inspected Oct. 29. Wet wiping towel stored on food-prep surface in the deli. Store wet wiping towels in sanitizer. Seaweed tuna salad with raw tuna for sale as a ready-to-eat food with no consumer advisory available as required about eating raw fish. Custard tarts holding cold above 41 degrees. Adjust cooler or provide paperwork stating that this item does not require refrigeration. Inspector: Sattler.
Wal-Mart, 5821 W. Central, inspected Oct. 30. The high-temperature dish machine at the bakery is not reaching the proper temperature of at least 180 degrees at the final rinse. Repair this machine immediately. Food-contact items must be washed, rinsed, and then sanitized in the three-bay sink until the machine is repaired. Inspector: Sattler.
Maria Early Learning Center, 4651 Monroe.
Starr Elementary, 32301 Starr, Oregon.
Northwest Ohio Development Center, 1101 Detroit.
Bay Cafe, 2801 Bay Park, Oregon.