Recently released inspection reports of Lucas County food-service operations.
Ping On, 525 E. Manhattan, inspected Feb. 4. Uncovered employee beverages in the kitchen. Employee beverages must have lids to protect food and clean items from contamination. Repeat violation. Corrected. Bag of raw pork stored above produce in walk-in cooler. To prevent cross contamination, store raw meats below other food. Corrected. Chicken prepped at three-bay sink with soiled dishes in the area. Food preparation must be conducted at the prep sink. Sanitize prep sink before and after use. Repeat violation. Corrected. Damp cloth stored on work surfaces rather than in wipe cloth bucket. Egg wash stored at room temperature; cold hold such food at 41 degrees or below or hot at 135 degrees or above. Product discarded. Wipe cloth bucket at 0 ppm chlorine rather than at 100 ppm. Corrected. Buildup inside the ice machine. Clean and sanitize according to the manufacturer’s specifications. Inspector: Kerry Stanley.
Glass City Showgirls, 159 Matzinger, inspected Feb. 4. Kitchen wipe cloth bucket set up at less than 100 ppm chlorine. To properly sanitize with chlorine, concentration must be 100 ppm. Use test kit to verify. Repeat violation. Buildup inside the pop guns and inside ice machine. Clean and sanitize daily, allowing to air dry before using. Inspector: Stanley.
Big Mamas, 1008 Nebraska, inspected Feb. 1. Lukewarm water at hand sink by fryers, and broken hot water handle on faucet on hand sink by three-bay sink. Hot water above 100 degrees needs to be available for proper hand washing. Reinspection planned to check for repairs and proper water temperature. Chicken wings in warmer at 118 degrees. Warmer was not turned on before wings were placed inside. Food needs to be held at 135 degrees or higher to limit bacteria growth. Wings were placed back in oven and reheated to 165 degrees before being placed in warmer. Pan of meatloaf out of date in two-door cooler. Meatloaf had a discard date of 1/28. Monitor dates more closely and discard meatloaf. Raw chicken wings stored above, rather than below, ready-to-eat food in one-door cooler. No paper towels at both hand sinks. Paper towels need to be available at all times at both hand sinks for proper hand washing. Repeat violation. Inspector: Kurt Susdorf.
Remy’s Gentlemans Club, 707 Matzinger, inspected Jan. 29. Damp cloths stored at the hand sink at the bar rather than in. When not in use, store damp/soiled cloths in a wipe cloth bucket at 200 ppm quat sanitizer to limit bacteria growth. During hours of operation, a wipe cloth bucket must be set up behind the bar to store damp/soiled cloths. Two-door, under-counter cooler not turned on at inspection; holding cheese at 65 degrees. To limit bacteria growth, refrigeration is required to hold product at 41 degrees or lower. Cooler turned on and cheese discarded. Buildup present inside ice machine and pop gun. Clean and sanitize according to the manufacturer’s specifications. Inspector: Stanley.
Fairfield Inn & Suites, 5685 Benore, inspected Jan. 30. Improper thawing of cooked eggs at room temperature in the prep sink. To limit bacteria growth, food items may only be thawed under the following conditions: under refrigeration; completely submerged under constant running cold water in the prep sink, never to exceed 41 degrees; cook from frozen, and in the microwave, only if cooking immediately. Product discarded. Repeat violation. Cream cheese in freezer container above 41 degrees. To limit bacteria growth, food items in cold holding must maintain 41 degrees or lower. If freezer containers are unable to maintain foods at 41 degrees or lower, keep items in the display cooler. Inspector: Stanley.
Arturo’s Fritz & Alfredo’s, 3025 N. Summit, inspected Jan. 30. Uncovered employee beverage on kitchen work table and half of a cigarette/cigar with a mouthpiece on a shelf on the cook line. Store employee items, including beverages that must have lids with straws, separate from food. Bare-hand contact is not permitted with ready-to-eat food; use gloves, tongs, or deli paper. Device used to pick up litter sitting on a prep table. Keep such items separate from food or food contact areas. Corrected. Damp/soiled cloths stored on kitchen work surfaces rather than in wipe cloth bucket. Repeat violation. Corrected. Uncovered food items in four-door cooler. Food items must be protected from contamination when in storage. Repeat violation. Ready-to-eat food items lack required seven-day discard date. Repeat violation. Auto-dispensing sanitizer unit malfunctioning and no sanitizer in the wipe cloth buckets. Do not add soap to the sanitizer buckets for wipe cloths. Corrected. Buildup present inside ice machine. Clean and sanitize according to the manufacturer’s specifications. Repeat violation. Bucket and utensils in the kitchen hand sink. Keep sink accessible for proper hand washing practices. Unlabeled chemical spray bottle at the bar. Label spray bottles with contents’ common names to prevent chemical contamination. Corrected. Chemicals stored with food and food-contact items near the prep sink. Designate area for chemicals below or away from food and food-contact items. Corrected. Inspector: Stanley.
Tim Hortons, 4735 Monroe, inspected Jan. 28. Prep-top cooler holding cream cheese at 45 to 46 degrees and chicken salad at 43 degrees. Food must be held cold at 41 degrees or lower. Adjust or repair cooler. No soap available at back hand sink and no paper towels available at front counter hand sink. Stock hand washing sinks with soap and paper towels to promote frequent and proper hand washing. Unlabeled spray bottle in the back on the ice machine. Spray bottles must be labeled with contents’ names. Inspector: Kelly Sattler.
Toledo Yacht Club, 3900 N. Summit, inspected Feb. 1. Raw ground beef above raw beef roast on a speed rack in the walk-in cooler. To prevent cross contamination, store raw meats according to the required cooking temperatures; ground beef must be stored below whole cuts. Dishes in the basement hand sink. Do not block the hand sink or use for storage. Inspector: Stanley.
San Marcos, 235 1/2 Broadway, inspected Feb. 7. Dirty knife stored in knife holder in meat department. Knives need to be washed, rinsed, and sanitized first before placing in clean knife holder to prevent cross contamination. No seven-day discard date on open ham in deli display case as required. Quat sanitizer above 400 ppm in dispenser at bakery sink rather than at 200 ppm. Adjust dispenser. Employee toothpaste on rinse board of three-bay sink. Store employee items separate from food. Employees must not brush their teeth in bakery. Establish designated employee area in the bakery. Inspector: Susdorf.
Gradkowski’s Sport Concepts LLC, 1440 Secor, inspected Feb. 6. Bison patties improperly thawing at room temperature. Follow proper thawing procedures. Corrected. No seven-day discard date on ribs in reach-in cooler as required. Corrected. Baked potatoes cooling improperly in the prep-top cooler. Food must be cooled uncovered in the walk-in cooler or freezer to cool quickly. Corrected. Found food in one-door reach-in cooler and in prep-top cooler holding above 41 degrees because coolers were overstocked. Properly stock coolers to allow for proper air flow. Corrected. Prep-top cooler holding food above 41 degrees. Repair cooler. Inspector: Gillian Wilke.
International House of Pancakes, 4045 Talmadge, inspected Feb. 1. Hashbrowns and other food in the reach-in cooler at above 41 degrees rather than at 41 or below. Hashbrowns discarded. Bistro sauce in the prep-top cooler at 53 degrees. Manager stated that this item probably sat out at room temperature too long. Bistro sauce discarded. Individual cups of blue cheese dressing and caesar dressing are holding cold in the prep-top cooler at 48 degrees. Store items in bottom of cooler. Wet wiping towel out on a work surface rather than stored in sanitizer. Inspector: Sattler.
Chili’s Grill & Bar, 4801 Talmadge, inspected Jan. 30. Prep-top cooler closest to the tortilla flat grill is not plugged in and is holding food between 41 to 46 degrees. Coolers must maintain food cold at 41 degrees or lower. The cooler was plugged in. Prep-top cooler on cook line is holding ranch dressing at 45 degrees and tomatoes at 45 degrees, and has frost buildup on the fans. Defrost cooler immediately. Do not store food in this cooler until it is holding properly at 41 or lower. Bottle of ranch dressing sitting out at room temperature next to oven at around 80 degrees. Discard out-of-temperature ranch dressing and store food in coolers from now on. Prep cooler next to fry station holding chicken wings, macaroni and cheese, shrimp, and chicken above 41 degrees. Cooler door is crooked, leaving space where air can escape. Rehang the door and adjust cooler to cold hold at 41 degrees or lower. Inspector: Sattler.
Dorr Street Cafe, 5243 Dorr, inspected Feb. 6. Dish machine dispensing chlorine sanitizer at 0 ppm. Chlorine dish machine needs to have a final rinse of 50 to 100 ppm chlorine to properly clean dishes. Dishes must be done in three-bay until dish machine is repaired. Inconsistent date marking in walk-in cooler. Some items were not date marked. Open or prepared foods need to be date marked with a seven-day discard date, with date opened being first day. Inspector: Susdorf.
Toledo Lodge #53 BPO Elks, 3520 Holland-Sylvania, inspected Feb. 5. Raw shell eggs and chicken stored improperly above ready-to-eat food. Store raw meat below ready-to-eat items. Speed racks should be used for ready-to-eat food; cool food, and rack food up that is ready to be cooked/prepared. Date-marked items found in the cooler with dates past due. Potentially hazardous food marked with the seven-day date must be discarded after seven full days if unused. Check and discard outdated foods daily. Inspector: Sara Becker.
Glendale Garden Cafe, 2521 Glendale, inspected Jan. 29. Employee putting lid on warm five-gallon soup container to put in cooler. Keep lids vented or off while cooling to allow heat to escape. Inspector: Mike Brady.
Fingerprints Learning Center, 6540 Brint, Sylvania, inspected Feb. 5. Provide hand soap at the kitchen hand sink. Hand sinks must have hot/cold running water (100 degrees), paper towels and hand soap for proper hand washing. Hand soap dispenser was in the infant room. Provide multiple hand soap dispensers for use throughout the facility. Inspector: Becker.
T.G.I. Friday’s, 1334 Bernath, inspected Jan. 30. Peeling paint on vent above cook/prep line area. Cover food; remove peeling paint and repaint. Inspector: Becker.
Hometown Buffet, 5259 Airport, inspected Feb. 4. Cottage cheese in iced portion of buffet at 49 degrees. Must be submerged in ice water, not in a pan sitting on top of ice. Must be 41 degrees or below to prevent bacteria growth. Back kitchen hand sink inoperable (pipes frozen according to manager). Repair as soon as possible. Hand wash for at least 20 seconds. Inspector: Brady.
Children’s Discovery Center, 3905 Talmadge, inspected Jan. 29. A hand washing sink is needed in the food-prep area to promote proper food handling. Inspector: Sattler.
Revolution Grille, 5333 Monroe, inspected Jan. 29. The bar cooler is holding half-and-half at 50 to 52 degrees. Food must be held cold at 41 degrees or lower. This cooler must be adjusted or repaired immediately. Half-and-half discarded. Wet wiping towel out on work surface; store wiping towels in sanitizer when not in use. Bare-hand contact with lemons at the bar. Gloves must be worn when handling ready-to-eat food. Inspector: Sattler.
Applebee’s Neighborhood Grill & Bar, 4702 Monroe, inspected Jan. 28. Condenser unit for the cook line prep-top coolers was broken and repaired this morning. Coolers holding food at 41 to 47 degrees rather than at 41 degrees or lower. Recheck coolers next day to ensure proper holding temperature of 41 degrees or lower has been reached. Whipped cream sitting out at room temperature at 66 degrees. Cold hold this food at 41 degrees or lower. Whipped cream was moved into the glass-door cooler. Inspector: Sattler.
Wendy’s, 5560 W. Central, inspected Jan. 30. Prep-top cooler holding mayonnaise at 44 degrees and cut tomatoes at 45 degrees. Bottom reach-in portion of this cooler is holding an ambient air temperature of 44 degrees. Food must be held cold at 41 degrees or lower. Adjust or repair this cooler as needed. Inspector: Sattler.
Panera Bread, 4050 Talmadge, inspected Feb. 1. Sausage patties holding hot in the steam table at 118 degrees. Sausage is a food and must be held hot at 135 degrees or higher to inhibit bacteria growth. Other items in the steam table are holding at proper temperature. Sausages were double panned, which prevented them from holding at 135 degrees or higher. Inspector: Sattler.
Lucas County Corrections Center, 1622 Spielbusch, inspected Jan. 28. High-temperature dish machine has water leak on top of machine. Contact licensed repair service. Repeat violation. Several areas of low grout in kitchen and several missing/broken tiles throughout facility. Floors need to be smooth and easily cleanable. Low grout causes water buildup which is an attraction for pests. Regrout low grout areas and replace missing tiles. Repeat violation. Freezer condenser line in walk-in freezer leaking water onto food. Contact licensed repairman to fix the line. Repeat violation. Peeling seams and seals on walls in walk-in cooler and freezer. Walls need to be smooth and easily cleanable. Remove chipped seams and seals from walls and make necessary repairs. Repeat violation. Inspector: Nathan Fries.
The Coffee Shop, 1622 Spielbusch, inspected Feb. 6. Food holding above 41 degrees rather than below 41 degrees to prevent bacteria growth. Inspector: Fries.
Monroe Street Diner, 4514 Monroe, inspected Feb. 5. Sausage sitting out at 78 degrees. Hot hold such food at 135 degrees or hotter. Reheat sausage to at least 165 degrees. No chlorine sanitizer in sanitizer bucket. Maintain chlorine sanitizer at 100 ppm to safely sanitize food-contact surfaces. Corrected. Home-style food containers in use. Use only NSF approved, commercial-grade food containers to store food. Inspector: Gillian Wike.
Ferdos Restaurant, 3065 W. Bancroft, inspected Feb. 5. Cook handled ready-to-eat lettuce with bare hands. Ready-to-eat food must be handled with gloves or utensils to prevent bare-hand contact. Inspector: Wilke.
Tex-Mex Tortilleria, 846 Broadway, inspected Feb. 6. Baked goods with no ingredient labels. Baked goods need to be labeled with responsibility statement, net weight, and ingredients. Inspector: Susdorf.
Secor Carry Out, 3241 Dorr, inspected Feb. 6. Naked Juice in the reach-in cooler holding above 41 degrees with ambient air temperature at 48 degrees. Cold hold at 41 degrees or lower. Corrected. Capri Sun juices labeled Not for Individual Sale. Packaged food must have a label stating a list of ingredients, common name, net weight and responsibility statement. Remove from sale. Inspector: Wilke.
Rogers High School, 222 McTigue, inspected Feb. 5. Pizza in the hot box at 110 degrees rather than at 135 degrees or higher. Apples and pears with stickers still on them on serving line. Properly wash fruit before serving to students. Inspector: Susdorf.
Calvino’s, 3143 W. Central, inspected Feb. 4. Chicken thawing on top of the pizza oven. Food may not be thawed in this manner; follow proper thawing procedures. No sanitizer bucket set up. Sanitizer bucket must be set up before any food handling to sanitize food-contact surfaces. Inspector: Wilke.
Bambino’s Pizza, 4466 Monroe, inspected Feb. 5. No sanitizer bucket set up as required during hours of operation to sanitize food-contact surfaces. Did not observe date marks on the ready-to-eat food in the walk-in cooler. Hot water at the hand sink only reached 89 degrees. Hand sinks must have 100-degree water to properly wash hands. Inspector: Wilke.
Kroger, 6235 Monroe, Sylvania, inspected Feb. 6. Hot water supply and pressure inadequate for proper hand washing at sink next to ovens in bakery/deli area. Contact licensed plumber to conduct necessary repairs and ensure hot water at 100 degrees is available. Repeat violation. Inspector: Paul Bauman.
Cold Fusion Creamery, 3136 Markway, inspected Feb. 6. Chemicals stored above clean containers. Store chemicals below food/food-contact items. Did not observe required seven-day discard date marking on ready-to-eat food in prep-top cooler. Inspector: Wilke.
Mr. Hero, 525 E. Manhattan, inspected Feb. 4. Top portion of main prep-top cooler holding food above 41 degrees. Cooler has been repaired since last reinspection. This cooler has consistently been unable to hold food at proper temperature. Top portion of the grill prep-top cooler also holding food items above 41 degrees. Chemical spray bottle stored in one of the front cupboards with a box of straws. Designate area for chemicals below or away from food and food-contact items. Inspector: Stanley.
Toledo Day Nursery - Polly Fox Academy, 1300 Jefferson, inspected Feb. 1. Food holding at 45 degrees. Food should be held below 41 degrees to prevent bacteria growth. Repeat violation. Inspector: Fries.
Robinson Elementary, 1075 Horace, inspected Feb. 1. Wipe bucket sanitizer at 400 ppm quat. Sanitizer strength should be 200 ppm to prevent possible chemical contamination. Inspector: Fries.
Mercy Healthcare Center Cafe, 2200 Jefferson, inspected Jan. 25. To-go cup in use as a scoop and stored in croutons in the dry stock room. Provide a scoop with a handle that is stored out of the food to prevent cross contamination. Salads in the reach-in cooler and feta cheese in the cooler in the dry stock area lack required seven-day discard dates. Inspector: Fries.
T & G’s Carryout, 2267 Auburn, Jan. 30. Food without a date mark. Food has to have seven-day date mark to prevent bacteria growth. Inspector: Fries.
Ann & Tony’s Learning Center II, 3631 Monroe, inspected Feb. 4. Eggs stored above ready-to-eat food. Eggs should be stored below other food to prevent cross contamination. Inspector: Fries.
Legends Again, 6719 Providence, Whitehouse, inspected Feb. 1. Potentially hazardous food found in cooler with eight-day expiration dates. Foods must be date marked with seven-day expiration dates once prepared, opened, or thawed after 24 hours of hold time. Inspector: Becker.
China King, 1308 Michigan, Waterville, inspected Feb. 1. Produce found in storage in boxes under the hand sink. Food products must be stored off of the floor and may not be under water lines to prevent contamination. Move the produce to a shelving unit. Inspector: Becker.
Old West End Daycare Center Inc. II, 539 Broadway, inspected Feb. 1. Employee pizza stored with facility’s food in one-door cooler. Employee food must be stored separately from the facility’s food. Establish employee area in cooler. Inspector: Susdorf.
Maurice’s Green Lantern, 509 Broadway, inspected Feb. 1. Improper ice bath of tomatoes and cheese slices at 44 degrees. When making an ice bath for tomatoes and cheese on serving line, make sure the ice completely surrounds food container to properly maintain 41 degrees or lower. Inspector: Susdorf.
St. Pius X School, 2950 Ilger, inspected Feb. 1. Quat sanitizer is too strong at 400 ppm. Maintain quat sanitizer at 200 ppm to sanitize safely. Corrected. Inspector: Wilke.
Speedy Mark, 2707 W. Central, inspected Feb. 1. Baggies of assorted Tootsie Rolls for sale without labels. Pre-packed food must have a label stating the ingredients, common name, net weight and responsibility statement. Remove Baggies from store floor. Inspector: Wilke.
Cedar Creek Church, 2600 W. Sylvania, inspected Feb. 3. Hot dogs in reach-in cooler dated 1/27. Prepared food that is opened may be only kept for seven days. Discard expired food. Inspector: Wilke.
Cedar Creek Community Church, 6950 Whitehouse Square, Whitehouse, inspected Feb. 3. Quat sanitizer in bucket is over 400 ppm, but only at 100 ppm when dispensed from the chemical system. Maintain quat sanitizer at 200 ppm to safely sanitize food contact surfaces. Corrected. Inspector: Wilke.
Marted’s Cafe, 2853 Lagrange, inspected Jan. 29. No water available in the facility due to a shut off. Facility is required to have an approved water source for operation. The facility is required to close until water service is returned and verified by the Toledo-Lucas County Health Department. Check and approve supply of sanitizer with the appropriate test kit. Clean and sanitize pop gun holsters and allow to air dry before using. Inspector: Stanley.
My Little School, 5919 Teletowne, inspected Jan. 30. Raw shell eggs stored above ready-to-eat food in one-door cooler. To prevent cross contamination, store raw meats and shell eggs below other food items. Corrected. Inspector: Stanley.
North Toledo Arrow Club Inc., 738 Galena, inspected Jan. 29. Buildup present on the potato slicer. Clean and sanitize before and after use. Corrected. Inspector: Stanley.
Josephine’s Kitchen, 902 Lagrange, inspected Feb. 1. Chicken thawing at room temperature in the prep sink. To limit bacteria growth, follow proper thawing procedures. Never thaw food at room temperature or in standing water. Corrected. Inspector: Stanley.
Recently inspected restaurants with no violations:
Swanton Coliseum Roller Skating Center, 12725 Airport, Swanton.
Over The Rainbow Early Learning Center, 6766 Brint, Sylvania.
The Lakes of Monclova Health Campus, 6935 Monclova, Maumee.
Legacy at the Lakes, 6035 Monclova, Maumee.
Bowsher High School, 2200 Arlington.
Reynolds Garden Cafe, 1240 S. Reynolds.
Club Asteria, S. 710 Reynolds.
Growing Minds Day Care, 12244 Sylvania-Metamora, Berkey.
Toledo Express Airport, 11013 Airport, Swanton.
Neapolis Pizza Shop, 8139 Main, Neapolis.
G.A.F. Society, 3624 Seaman, Oregon.
Frederick Douglass Community Association, 1001 Indiana.
Epiphany Lutheran Church, 915 N. Reynolds.
Burroughs Elementary School, 2420 South.
Hawkins Elementary School, 5550 W. Bancroft.
Toledo Behavioral, 930 S. Detroit.
Health Care REIT Inc., 4500 Dorr.
PJ’s Deli LTD, 500 Madison.
Toledo Day Nursery, 219 Southard.
EOPA Jeffeson Center Head Start, 1300 Jefferson.
Polly Fox Academy, 1505 Jefferson.
Kam Wah Restaurant, 38 N. River, Waterville.
Walbridge Elementary School, 1245 Walbridge.
Reynolds Elementary School, 5000 Norwich.
Great Store Inc., 1407 E. Manhattan.
Toledo Day Nursery, 2902 Stickney.
Picrose, 3253 Franklin.
Sherman Elementary, 817 Sherman.