Recently released inspection reports of Lucas County food-service operations.
Mayflower Restaurant, 1396 Sylvania, inspected Nov. 8. Mold developing in ice machine on side walls. Properly clean and sanitize ice machine to prevent mold buildup. Food items uncovered in coolers. Keep food in coolers covered to prevent cross contamination. No date marking observed. Any food items held longer than 24 hours must have a seven-day discard date. Inspector: Stacy Seger.
Dale’s Diner, 34 N. Third, Waterville, inspected Nov. 6. There must be an employee present during all hours of operation who has at least a Level One food safety certification. Submit to this office proof of certification. Cooked potatoes out at room temperature. Once cooked the potatoes must either be maintained hot at 135 degrees or higher, or cold at 41 degrees or lower to prevent bacteria growth. Keep the potatoes warm in table-top warmer or oven, or cold in the cooler adjacent to the cook line. Potatoes can then be reheated to 165 degrees pre order. Sanitizer is not available in the facility for the sanitizer buckets or the three-bay sink. Chlorine is used in the facility, and there is none available. Sanitizer must always be available for use in sanitizer buckets and three-bay sink. Obtain chlorine bleach immediately. Inspector: Sara Becker.
Cafe Marie, 7819 W. Central, inspected Oct. 24. Soups improperly reheated in the hot-holding unit at 101 and 118 degrees. Food items being reheated must be done with a direct heat source (microwave or stove top). The food must be reheated to 165 degrees within two hours to limit bacteria growth. Soups taken out of hot-holding unit and placed on stove top. Hash past 10/22 discard date. Ready-to-eat food items must be discarded after the seven-day discard date to prevent bacteria growth. Hash was discarded. Inspector: Julie Nye.
Organic Bliss Gluten-Free Deli and Bakery, 3723 N. King, inspected Oct. 31. Several items without date marks. Ready-to-eat food items must have a seven-day date mark to determine the discard date, to limit bacteria growth. Inspector: Nye.
Kroger, 7545 Sylvania, Sylvania, inspected Oct. 30. Improper labeling in the deli-area display cooler and meat-area display cooler. Food must be properly labeled with all ingredients, common names of the products, liability statement, weight, and, if the product is raw, safe-handling instructions. Missing ingredients in the bagel and donuts self-serve area. Items that are offered for sale must have lists of ingredients. Produce hand sink blocked. Hand sinks must be free from blockage so they are easily accessible. Racks removed from the sink. Two-door milk cooler holding at 42 to 43 degrees (milk and juice). Food must be held cold at 41 degrees or below to prevent bacteria growth. Lower cooler temperature to maintain food at 41 degrees or below. Inspector: Nye.
Summit Diner, 1039 N. Summit, inspected Nov. 7. Uncovered employee beverage on a shelving unit on the cook line. Employee beverages must have lids with straws to protect food and clean items from contamination. Bag of onions stored on the floor in the back kitchen area. Food items must be protected from contamination; store in a clean and dry area at least six inches off the floor. Soups, sauces, and gravy reheating in the steam table. To limit bacteria growth, reheats must reach a minimum of 165 degrees over direct heat before placing in the steam table. Do not reheat in the steam table. Product pulled and reheated on the flat-top grill and in the microwave. Repeat violation. Gyro meat cooled on the cone from last night in the walk-in cooler. To limit bacteria growth, food items must be cooled rapidly: two hours to get from 135 to 70 degrees, then an additional four hours to reach 41 degrees or lower. Gyro meat must be cooled uncovered in the walk-in cooler as the meat is shaved down throughout the day. Cooked potatoes and French fries sitting at room temperature. To limit bacteria growth, food must be held hot at 135 degrees or above, or cold at 41 degrees or below. Dish machine not rinsing at the minimum of 180 degrees required to properly sanitize. Facility must manually ware wash in the three-bay sink until the dish machine is repaired to properly sanitize and verified by this department. Corrected. Wipe cloth bucket at 0 ppm chlorine. To properly sanitize with chlorine in the wipe cloth bucket, the concentration must be 100 ppm. Corrected. The back hand sink blocked by crates for onion storage. Do not block any of the hand sinks, which must be accessible for proper hand washing. No paper towels at both hand sinks in the kitchen. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Repeat violation. Unlabeled chemical spray bottles stored with food items above a prep table. Label spray bottles with common names of ingredients and store below or away from food and food-contact items. Repeat violation. A bottle of Raid stored under the hand sink in the kitchen. Pesticides must be applied by a licensed pest control applicator. Remove Raid from this facility. Repeat violation. A set of glue boards has been placed today to monitor pest activity in this facility by the Toledo-Lucas County Health Department. Do not move or remove these boards. Inspector: Kerry Stanley.
BP/Barney’s Convenience Mart, 2010 Ottawa River, inspected Nov. 6. Hand sink used for storage. Do not block the hand sink or use for storage of any items. The hand sink must be accessible at all times for proper hand washing. Inspector: Stanley.
Toppers Frozen Yogurt, 5380 Monroe, inspected Nov. 5. Raw shell eggs stored above produce in the walk-in cooler. Store shell eggs on the bottom shelf below produce and ready-to-eat food to protect from cross contamination. Corrected. Bulk containers of mixes stored on walk-in cooler floor. Store containers and food items at least 6 inches off the floor to protect from cross contamination. Unlabeled chemical spray bottle observed. Label chemical spray bottles with contents’ common names to ensure employees know what bottles contain. Store chemicals away from food and food-contact items to protect from contamination. Improper date labeling on open lunch meat. Once package is opened, it must be marked with date opened or discard date. The date the package is opened is Day 1 for a seven-day discard date. Inspector: Jennifer Gottschalk.
Alexandria’s Diner, 5834 Monroe, Sylvania, inspected Nov. 6. Improper dating on open lunch meat. When open and sliced lunch meat is removed from the freezer, a thaw date must be placed on the bag. This will allow employees to know when to use it by. Freezing stops the date clock, but it picks up where it left off. Time/temperature control for safety foods stored in the True two-door GDM cooler. As stated in the pre-license inspection, this cooler is only approved for beverages. No food and beverages may be placed in this cooler. Inspector: Gottschalk.
Subway, 5803 Monroe, Sylvania, inspected Nov. 7. Sanitizer tested at 0 ppm in the wiping cloth bucket. For quat sanitizer, the wiping cloth bucket and three-bay sink should test at 200 ppm. Use quat test kit to check the concentration of sanitizer available and change as needed. Inspector: Gottschalk.
Papa John’s Pizza, 4024 N. Holland Sylvania, inspected Nov. 7. No sanitizer bucket available. Set up a sanitizer wiping cloth bucket prior to beginning to work and keep the in use wiping cloth in the solution. Change the sanitizer bucket as needed. For quat sanitizer, the concentration should test at 200 ppm. Quat in the sanitizer compartment of the three-bay sink tested at 0 ppm. Quat sanitizer should test at 200 ppm. Use the test kit to check sanitizer concentration. Sink drained and set up properly and sanitizer retested at 200 ppm. Inspector: Gottschalk.
Arbor Hills Junior High School, 5334 Whitford, Sylvania, inspected Nov. 7. Two cans of stainless-steel cleaner in the snack area on a top shelf. Place all cleaning chemicals in one area away from food/beverage and food-contact items to protect from contamination. Inspector: Gottschalk.
Toledo Riverfront Hotel, 2 SeaGate, inspected Nov. 7. Items at buffet holding above 41 degrees. Maintain food at or below 41 degrees to prevent bacteria growth. To use ice for cold holding, ice bath must surround each individual container on all sides and up to the food level (not just on the bottom of the dish). If ice is not being used properly, time in lieu of temperature procedure must be followed. A supply of sanitizer was not set up. Once set up, sanitizer was below 150 ppm. Use test kit to verify concentration; maintain multi quat at 150 to 400 ppm. Water should be at the correct temperature when using quat as sanitizer. During hours of operation and before food handling begins, set up a sanitizer supply. Inspector: Kelly Cipiti.
Wondermeal, 4254 Lewis, inspected Nov. 5. Food not date marked, and those that were are past the seven-day discard date. Food must have a seven-day discard date. The day the food is opened, altered, or prepared is Day 1. Expired food discarded. Opened bags of bulk food items with improper scoops. Once opened, bulk food must be stored in an air-tight container to prevent contamination and pest infiltration. A proper scoop with a handle must be used. Portion cups or cups without handles are not permitted. Bleach in wipe bucket above 200 ppm. When using bleach as a sanitizer, concentration must be between 50 to 100 ppm to prevent chemical residue or chemical poisoning. Open Pit Barbeque sauce out at room temperature. Barbeque sauce requires refrigeration once opened. Sauce must be stored at 41 degrees or below to prevent bacteria growth. Inspector: Seger.
Ipoh Chinese Restaurant, 3525 Dorr, inspected Nov. 5. Egg foo young in the walk-in cooler not date marked. Make sure to date mark these items, if they are to be held over 24 hours, to prevent bacteria growth. Inspector: Gillian Wilke.
Vito’s Pizza, 315 S. Detroit, inspected Nov. 5. Quat sanitizer at 0 ppm in sink and buckets. The dispenser had no quat sanitizer. The dispenser needs to have sanitizer. Corrected. Inspector: Kurt Susdorf.
San Marco’s Restaurant, 235 Broadway, inspected Oct. 29. Several fruit flies in facility, on kitchen side wall by dirty dishes bin and around bar area. Contact licensed pest control company to treat for fruit flies. Employee belongings (drinks, food, and purses) stored with facility’s food. Employee belongings need to be stored in a designated area away from food. Inspector: Susdorf.
Bavarian Sports Club, 2102 Lagrange, inspected Nov. 7. Buildup present inside the ice machine. Clean and sanitize according to the manufacturer’s specifications. Inspector: Kerry Stanley.
Maritime Training and Education Center, 803 Water, inspected Nov. 7. Wipe cloth bucket at 0 ppm quat. To properly sanitize with the quat product used at this facility, the concentration must be 200 ppm. Change buckets more often. Inspector: Stanley.
First United Methodist Church of Sylvania, 7000 Erie, Sylvania, inspected Nov. 6. Store extra snacks away from cleaning chemicals and paint. Always store food and food-contact items away from chemicals and paint to prevent contamination. Corrected. Inspector: Gottschalk.
One Seagate, 1 SeaGate, inspected Oct. 31. Upright cooler on the upstairs cook line holding at 42 to 45 degrees, and glass three-door cooler holding at 46 degrees. Adjust coolers to hold consistently at 41 degrees or below. Monitor cooler temperatures closely, especially in the bottom. Inspector: Cipiti.
Imagination Station, 1 Discovery Way, inspected Oct. 31. The prep-top cooler on the cook line holding foods at 42 to 43 degrees. Cold holding must be maintained at 41 degrees or below to prevent bacteria growth. Adjust cooler so that all food holds at safe temperatures. Inspector: Cipiti.
Rainbow Market, 969 Rogers, inspect Nov. 5. Hand sink blocked with a container inside and no hand soap available. Do not store anything inside the hand sink; restock with supplies to ensure proper hand washing. Raw beef stored directly over ready-to-eat foods. To prevent contamination, store raw items at the bottom. Raw bacon must be at the bottom shelf next to eggs. Inspector: Cipiti.
The Bar, 513 Jefferson, inspected Nov. 5. Two-door upright cooler at 45 degrees. Maintain at 41 degrees or below to prevent bacteria growth. Prep-top cooler not working/not being used. Repair or replace; this cooler is required for the current menu. A designated prep sink is required for food prep, chicken, produce, lemons/limes. Install a sink to plumbing code and there must be a 2-inch air gap. Inspector: Cipiti.
Premier Catering, 4480 Heatherdowns, inspected Nov. 7. Food thermometer needed with range from 0 to 220 degrees. Make sure food comes from a licensed supplier and is prepared on site. No home preparation. Inspector: Mike Brady.
New Ocean Garden Buffet, 821 W. Alexis, Inspector: Nov. 7. Four-bay sink set up improperly. Sanitizer is to be the final step in ware washing. Corrected. Inspector: Seger.
Doc Watson, 1515 S. Byrne, inspect Oct. 31. Chlorine sanitizer observed at 400 ppm. Must be 50 to 100 ppm. Currently middle walk-in cooler being repaired. Must be 41 degrees or lower. Inspector: Brady.
Reynolds Garden, 1240 Reynolds, inspected Oct. 31. No sanitizer observed in sanitizing solution bucket. Hot water in men’s rest room takes too long to arrive at sink . Will be rechecked 11/6/12. Inspector: Brady.
Stop & Go, 3841 Airport, inspected Nov. 3. Three-bay sink plugged. Maintenance already called. Will be rechecked two days later. Inspector: Brady.
Kwik Trip, 4230 Airport, inspected Nov. 2. Two 40-ounce Sugardale sausage pack date marked best if used by 7/4/12. Also Oscar Meyer chopped ham used by 10/4/12, two packs of Parkview classic smoked sausage 40 ounce with sell-by date of 10/12/12. Remove from service and monitor closely. Inspector: Brady.
32 F, 5122 Heatherdowns, inspected Oct. 26. Water leaking from vent of refrigerator unit in walk-in cooler. Eliminate drip; do not store any food below drip. Inspector: Brady.
Fricker’s, 1418 Reynolds, Maumee, inspected Nov. 5. Quaternary ammonia sanitizer concentration too high. To properly sanitize, quaternary ammonia sanitizer should be used at a concentration of 200 ppm. Inspector: Paul Bauman.
The Keep Pub, 4935 Lewis, inspected Nov. 5. Food held past the seven-day discard date. Food must be discarded on seventh day. Chili and beans discarded. Mold buildup in ice machine. Properly clean and sanitize all parts of the ice machine regularly to prevent mold buildup. No wipe bucket set up and wet rags sitting on counter. A wipe bucket with 50 to 100 ppm bleach or 200 ppm quat must be set up during all hours of operation. Wet rags must be stored completely submerged in sanitizer bucket. Inspector: Seger.
Top Shotz Bar & Grill, 5860 Lewis, inspected Nov. 5. Taco meat past the seven-day discard date and moldy. Food must be discarded on seventh day to limit bacteria growth. Fresh scent bleach in kitchen. Only plain chlorine bleach is permitted for use. Provide chlorine test strips for kitchen use. When using bleach the concentration must be between 50 to 100 ppm. Buildup in both pop guns. Clean and sanitize pop guns daily to prevent buildup. Remove black nozzle when cleaning. Inspector: Seger.
Stop N Go, 445 Langdon, inspected Nov. 1. Obtain soap and paper towels for hand sink in back. Hand sinks need soap and paper towels for proper hand washing. Clean three-compartment sink area. Area has clutter and random bottles in sink. For proper washing of cappuccino, coffee, and slushies utensils. The three-compartment sink needs to be unblocked and accessible at all times. Inspector: Susdorf.
South Food Mart, 440 South, inspected Nov. 1. Eggs and raw bacon stored above ready-to-eat food in cooler. Raw eggs and meats need to be stored below ready-to-eat food to prevent contamination. Some out-of-date food sold on shelves (dressings). Monitor sell dates more closely and remove all out-of-date food from stock. Inspector: Susdorf.
Kelser Elementary School (New), 3900 Hill, inspected Nov. 2. Lukewarm water at both kitchen hand sinks. Hot water above 100 degrees needs to be available at all hand sinks for proper hand washing. Repair hot water at hand sinks. Inspector: Susdorf.
Wendy’s, 3454 Dorr, inspected Nov. 5. Cheese sauce in the well holding at 130 degrees. Food shall be held at 135 degrees or above to prevent bacteria growth. Reheat sauce to at least 165 degrees or discard. Inspector: Wilke.
7-Eleven, 2601 W. Bancroft, inspected Nov. 8. Hot dogs and tornado on rollers are being held 135 degrees. Food must be held at 135 degrees or greater to to prevent the growth of bacteria. Inspector: Wilke.
Magic Wok, 5905 W. Central, inspected Nov. 5. When frozen cooked chicken is pulled from freezer, it must be date marked. Date foods so that they are held for no longer than seven days at 41 degrees or lower, including thaw time. Inspector: Kelley Sattler.
Cafe Marie, 3344 Secor, inspected Nov. 6. Pumpkin bisque at 97 degrees in steam table. Foods must be heated to at least 165 degrees before being placed in steam table for hot holding. Reheat food using a direct heat source only, such as the stove top, oven, or microwave. Inspector: Sattler.
Bob Evans, 4805 Monroe, inspected Nov. 7. Potatoes stored directly in the hand-washing sink in the back near the ovens. Food or any other items may not be stored in a hand-washing sink, which must be kept clear and accessible for proper hand washing. Foods may only be prepped using a properly air-gapped and sanitized food-preparation sink. Inspector: Sattler.
Smedlap’s Smithy, 205 Farnsworth, Waterville, inspected Nov. 7. Clearly date mark all potentially hazardous food opened, prepared, or thawed with a seven-day expiration date. Open deli meats, made pastas, and sauces lack date marking. A seven-day expiration date must be present, and the items should be discarded at the end of seven days if not used. Inspector: Sara Becker.
Waffle House, 6715 W. Central, inspected Oct. 17. Food product in prep-top cooler at improper temperatures of 42 to 54 degrees. Food items must be held at 41 degrees or below to prevent bacteria growth. The cooler is holding temperature at 41 degrees in some areas, but the tomatoes were in a shallow pan. The facility put the tomatoes into a deeper pan. Inspector: Nye.
Subway, 7621 Sylvania, inspected Oct. 20. Under-counter cooler holding at 47 degrees. Food must be held at 41 degrees or below. Repair the cooler or adjust temperature. Inspector: Brady.
Fairways Bar & Grill, 8256 W. Central, inspected Oct. 29. Food at improper temperature of 42 to 47 degrees (tomatoes, cheese, pickles, and ham) in the cook-line prep-top cooler. Food items must be held at 41 degrees or below to prevent bacteria growth. Lower temperature or repair the cooler. No date mark on the whole lunch meat. Ready-to-eat food must be properly dated to determine discard date. Make sure items are discarded after seven days and completely remove date stickers from containers while washing. Inspector: Nye.
Don Pablo’s, 6040 Knights Inn Pl., Maumee, inspected Nov. 15. A small one-door cooler holding at 55 degrees. Food items must be held at 41 degrees or below to prevent bacteria growth. Food removed from cooler, which must be repaired or replaced. Water leaking from ceiling near the front of the kitchen must be repaired immediately. The facility was aware of the leak and called plumbers. Inspector: Nye.
T.J. Mart, 6636 W. Bancroft, inspected Oct. 15. Front hand sink without soap and paper towels. Hand sinks must be fully stocked with soap, paper towels, and hot water. Raw eggs stored over water. Raw items must be stored below any ready-to-eat items to prevent contamination. Inspector: Brady.
Rosie’s Fine Foods, 606 N. McCord, inspected Oct. 10. Prep-top cooler holding at improper temperature of 44 to 60 degrees. Food items must be held at 41 degrees or below to prevent bacteria growth. Adjust cooler to hold food at proper temperature. Potatoes in cooler voluntarily discarded. Butter sitting out at room temperature. Butter that requires refrigeration must be kept at 41 degrees or below to prevent bacteria growth. To hold butter with time in lieu of temperature, written procedure must be approved and on file. Inspector: Nye.
Springfield High School, 1470 S. McCord, Holland, inspected Oct. 10. The right side milk cooler holding at 43 degrees. Coolers must hold food items at 41 degrees or below to prevent bacteria growth. Adjust cooler temperature, or repair or replace cooler. Facility staff removed the milk and placed it in the walk-in cooler. Inspector: Nye.
J.T. Bar & Grill, 3325 Stickney, inspected Nov. 7. Buildup present inside ice machine. Clean and sanitize according to the manufacturer’ specifications. Chemicals stored above food and food-contact items in the back storage area. Designate an area for all chemicals below or away from food and food-contact items. Inspector: Stanley.
In & Out Mart, 4833 N. Summit, inspected Nov. 6. Chemicals stored above the slush syrup in the back storage area. Designate an area for chemicals below or away from food and food-contact items. Inspector: Stanley.
Recently inspected restaurants with no violations:
Woodward High School, 600 E. Streicher.
American Legion, 5267 N. Detroit.
Children of Light Learning Center, 1616 Lawrence.
Knotty Pine Cafe, 5204 Lewis.
Daffy’s Thirsty Duck, 5134 Lewis.
Alexis Beverage/Stop N Go, 2101 W. Alexis.
Toledo Sailing Club, 2731 Broadway.
7-Eleven, 4505 Lewis.
James O’Grady Activity Center, 5522 Dorr.
Barry Bagels, 3305 W. Central.
Summit Academy Toledo Learning Center, 2913 S. Republic.
Gesu School/Pre-K, 2045 Parkside.
Burger King, 4870 Monroe.
McDonald’s, 7228 Dutch, Waterville.
Shuckers, 14260 Airport, Swanton.
Dollar General, 475 Anthony Wayne Trail, Waterville.
Blue Skies Forever, 1965 Shoreland.
Riverside Elementary School, 2226 N. Ontario.
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