Recently released inspection reports of Lucas County food-service operations.
Cheetah’s Den, 702 East Broadway, inspected May 9. Facility is not permitted to sell or prepare open food items like hot pizza or sandwiches. Class Two risk-level permit only allows pre-packaged items such as chips and pretzels. Repeat violation. A public health order will be issued if the selling of these types of food continues. The upright display cooler is holding food at 65 degrees. To prevent bacteria growth, cold holding must be maintained at 41 degrees or below. Discard salsa and cheese. Do not use cooler to hold food until repairs have been made and it is verified by health department. Equip cooler with an internal thermometer to monitor the temperature. Inspector: Kelly Cipiti.
Rudy’s Hot Dog, 3208 W. Alexis, inspected May 8. Employee changing tasks and not washing hands prior to putting on gloves. Wash hands frequently between tasks, glove changes, and dirty and clean dishes; after using rest room, or touching hair, body, or clothing; or immediately after handling raw meats or shell eggs. Flat of eggs sitting out at room temperature above the grill. Leave only enough eggs out that can be used within 15-20 minutes. Wet wipe rags sitting out on counter. When not in use, wipe rags must be completely submerged in a sanitizer bucket with 50-100 ppm bleach. Change buckets often. One wipe bucket over 200 ppm (flashed). When using bleach as a sanitizer, the concentration must be between 50-100 ppm to prevent chemical residue/chemical poisoning. Use test strips to verify concentrations. Repeat violation. Employee handling tomatoes with no gloves on. When handling ready-to-eat food items, gloves must be worn to prevent contamination. Soft-serve machine holding at 48-50 degrees. Food must be held at 41 degrees or below to prevent bacteria growth. Bowls used as scoop in potatoes. Scoops must have handles and be stored with handle up to minimize food-to-hand contact. Repeat violations. Cheese improperly ice bathed on cook line and holding 42 to 44 degrees. When using an ice bath to keep foods below 41 degrees, the ice must reach the level of the food. Inspector: Stacy Seger.
Highland Meadows Golf Club - Main Kitchen, 7455 Erie, Sylvania, inspected May 8. Hot dogs with a date of 4/22 on the bag. Time/temperature control for safety food must be dated with a seven-day discard date. If the hot dogs are portioned then placed in the freezer, place an freezer date (F-date) and a thaw date (T-date) on the bag. This will allow employees to know when food must be discarded. The day the package is opened is the first of the seven days on the discard date. Bag of hot dogs discarded. Inspector: Jennifer Gottschalk.
Highland Meadows Golf Club - 6th Tee, 7455 Erie, Sylvania, inspected May 8. Chemical spray bottle marked for a different chemical. Do not reuse the chemical spray bottles for a different chemical. Provide new chemical spray bottles and label them. Inspector: Gottschalk.
Subway, 8249 Sylvania-Metamora, Sylvania, inspected May 7. Unlabeled spray bottle. Spray bottles must be labeled, even if they contain water, to allow employees to know contents. Corrected. Under-counter cooler air temperature of 45 degrees. According to temperature log, it was 38 degrees this morning. Small amount ice observed by the fan unit in this cooler. Cooler temperature was turned down. Continue to monitor both the cooler and food temperature. Cooler air temperature should be 33-38 degrees to maintain food at 41 degrees or lower. Make necessary repairs to this cooler; 40 degrees air temperature. Inspector: Gottschalk.
Veterans of Foreign Wars, 3925 W. Alexis, inspected May 8. Bleach in spray bottle above 200 ppm. When using bleach as a sanitizer, the concentration must be 50-100 ppm to prevent chemical residue/chemical poisoning. Use test strips to verify concentration. Corrected. Inspector: Seger.
Los Hermanos Enterprises LLC d/b/a Madalenas, 1955 W. Alexis, inspected May 8. Bleach in wipe buckets and bar sink above 200 ppm. When using bleach as a sanitizer, the concentration must be between 50-100 ppm to prevent chemical residue/chemical poisoning. Wet wipe rags sitting out on counter at bar. When not in use wet wipe rags must be stored completely submerged in sanitizer bucket with 50-100 ppm bleach. Inspector: Seger.
Fallen Timbers Middle School, 6119 Finzel, Whitehouse, inspected May 8. Two-door McCall Cooler is running warm. Ambient temperature is 55 degrees, and food found holding between 49 and 51 degrees. The cooler must be able to hold food at 41 degrees or lower to slow bacteria growth in food. Have the unit repaired immediately. Foods discarded. Inspector: Sara Becker.
Waite High School, 301 Morrison, inspected May 7. Food meant for hot holding below 135 degrees. Green beans, ground beef, hot dogs, and cheese at 115 degrees. The table was not turned on. Maintain at 135 degrees or above to prevent bacteria growth. Items reheated in the oven to 165 degrees. The table was turned on. Ham and turkey sandwiches that were above the fill line holding at 52 degrees. To prevent bacteria growth, maintain at 41 degrees or below. Do not fill food above fill line to ensure proper cold flow around the food. Sandwiches discarded. Inspector: Cipiti.
Toledo Zoo - Deli Area Cafe, 2700 Broadway, inspected May 7. Dish machine taking too many cycles to have dish temperature reach 160 degrees. Nacho cheese machine not turned on and cheese at 70 degrees. Since cheese package seal was broken, product had to be discarded; it must be kept 135 degrees or above, or 41 degrees or below if seal is broken. No sanitizer dispensing for three-bay sink. Sanitizer dispenser must be 200 ppm concentration for quat sanitizer. Inspector: Mike Brady.
Toledo Zoo - Broadway Pavilion, 2700 Broadway, inspected May 7. Buildup on shelves; clean shelves. Inspector: Brady.
Toledo Zoo - Grill Area Cafe, 2700 Broadway, inspected May 7. Pipe in basement had visible drips. Do not place any prep tables below overhead drain pipes. Reviewed with manager. Inspector: Brady.
Toledo Zoo - Polar Chill, 2700 Broadway, inspected May 7. No hand washing available. Portable hand sink with hot water must be brought in. Inspector: Brady.
Chinese Favorites, 4939 Dorr, inspected May 6. Shrimp thawing improperly in a container of still water. When thawing in sink, food needs to be thawed in air-gapped prep sink and under cold running water. Egg rolls and fried chicken holding without any date marking. Ready-to-eat food held longer than 24 hours must be marked with a seven-day discard date. Fried rice at 52 degrees in pan. Before being recooked, fried rice needs to be stored in rice warmer to maintain 135 degrees or higher or in cooler at 41 degrees or lower to prevent bacteria growth. Inspector: Kurt Susdorf.
J & D’s Sidetrip, 1534 Sylvania, inspected May 7. Facility selling frozen pizzas. Facility is not licensed to sell heat-treated food. Facility is only licensed to sell prepackaged snacks. Cease and desist selling pizzas and remove pizza oven from premises. Inspector: Seger.
University of Toledo Health Science Campus (formerly Medical College of Ohio) Dietary Service Main Kitchen, 3000 Arlington, inspected May 10. The quat cleaner in the sanitizer bucket was low. Maintain quat cleaner at 200 ppm to properly sanitize food-contact surfaces. Corrected. Reach-in cooler on the serving line is holding yogurt at 47 degrees and has an ambient air temperature of 51 degrees. Reach-in cooler on the cooking line holding raw chicken breast at 55 degrees, fish at 56, and has ambient air temperature of 55 degrees. Cooler doors left open for extended periods of time. Coolers are not designed for the doors to remain open and must stay closed when not in use. Provide coolers designed to control temperatures of a working supply of food if the operation’s practices require the doors to be open for extended periods. Repeat violation, requires immediate attention. Hamburgers hot holding below 135 degrees. Food must be held at 135 degrees or higher to prevent bacteria growth. Wet towels sitting on the counter tops. Store wet towels not in use in the wipe cloth bucket to prevent bacteria growth. Inspector: Gillian Wilke.
My House Diner, 5042 Lewis, inspected May 13. Employee slicing onions with no gloves on. Always wash hands between glove changes and wear gloves with ready-to-eat food. Any food handler with fingernail polish, artificial nails, cuts, sores, or bandages on hands must always wear gloves when food handling. Corrected. Wipe buckets above 400 ppm. When using quat as sanitizer, concentration should be at 200 ppm to prevent chemical residue/chemical poisoning. Corrected. Inspector: Seger.
Great American Cookie, 5001 Monroe, inspected May 8. No sanitizer bucket set up during food preparation. A sanitizer bucket with correct concentration of sanitizer must be set up at all times of operation. Inspector: Kelly Sattler.
Rudy’s Hot Dog, 4748 Monroe, inspected May 8. Cheesecake and rice pudding out in the display cooler with a date of 5/30/13. This is beyond the maximum seven-day hold time for refrigerated, ready-to-eat food. Once the packaging is opened on these items, they must be dated and used within seven days. Inspector: Sattler.
Applebee’s Neighborhood Grill & Bar, 4702 Monroe, inspected May 8. Three prep-top coolers on the line holding food at improper temperatures above 41 degrees. These coolers share two compressors. Foods are cold holding at 43 to 58 degrees. Food must be held cold at 41 degrees or lower, even when coolers are on defrost. If these coolers cannot maintain proper temperature of 41 degrees or lower at all times, they must be replaced. Coolers were serviced. Technician stated that the defrost timers were reset due to a recent loss of power. Defrost times were reset. The ambient air temperature of the bottom portions of the prep top coolers were 36 degrees. Out-of-temperature food discarded. Coolers will be rechecked. A blender pitcher in the bar hand-washing sink. Hand-washing sinks must remain clean and available for hand washing only. Dump/rinse sink next to the three-bay sink may be used for this purpose. Inspector: Sattler.
Notre Dame Academy, 3535 Sylvania, inspected May 6. High-temperature dish machine not reaching proper rinse temperature of at least 180 degrees. Machine reset. Monitor machine daily to make sure proper rinse temperature is reached. Salad bar holding cottage cheese at 45 degrees, ranch dressing at 43 degrees, and boiled egg at 50 degrees. These foods must be held cold at 41 degrees or lower. Limit amount of time foods are out at room temperature during preparation and stocking of salad bar. Add more ice to completely surround each container up to the level of the food. Chicken wraps holding out on the line at 59 to 90 degrees. Food must be held cold at 41 degrees or lower. Do not put wraps out for sale that have not properly cooled down at 41 degrees or lower first. Also, cold-holding unit is not designed to hold this type of packaged food at proper temperature in this manner. If unit continues to have problems holding food at 41 degrees or lower, it must be replaced. Pizza holding hot at 99 to 107 degrees, chicken nuggets at 112 degrees, bosco sticks at 98 degrees. Hot food must be held at 135 degrees or higher at all times. Adjust hot-holding units. Inspector: Sattler.
Recently inspected restaurants with no violations:
Sylvania Food Mart, 1444 W. Sylvania.
Samuel M. Jones at Gunckel Park Elementary, 430 Nebraska.
Heatherdown Early Learning Center, 3544 Glendale.
Toledo Zoo - Lemon Chill, 2700 Broadway.
Toledo Zoo - Patio N.N., 2700 Broadway.
Toledo Zoo - Employee Kitchen, 2700 Broadway.
Pier 75 Marina, 299 Edwin.
Whitehouse Primary School, 6510 Texas, Whitehouse.
Monclova Elementary School, 8035 Monclova, Monclova.
Waterville Elementary School, 457 Sycamore, Waterville.
Legacy at the Lakes, 6935 Monclova, Maumee.
Pizzaroma, 4444 Keystone, Maumee.
Sweet Retreat, 1276 Michigan, Waterville.
Barnes & Noble Booksellers, 3100 Main, Maumee.
The Lakes of Monclova Health Campus, 6935 Monclova, Maumee.
Hiawatha Elementary School, 3020 Photos.
Monac Elementary School, 3845 Clawson.
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