Recently released inspection reports of Lucas County food-service operations.
Hawkins Elementary School, 5550 W. Bancroft, inspected May 17. No sanitizer detected in the wipe cloth bucket. Maintain proper sanitzer level to safely sanitize food contact surfaces. Inspector: Gillian Wilke.
Horizon Science Academy, 2600 W. Sylvania, inspected May 16. Milk in the cooler holding at 44 degrees rather than at 41 degrees or less to prevent bacteria growth. Adjust cooler accordingly. Quat in the bucket is strong; maintain proper sanitizer level. Corrected. Pizza sitting out for service is 131 degrees; hot hold such food at 135 degrees or greater. Serve pizza out of the hot cabinet. Inspector: Wilke.
Stop & Go, 1223 N. Byrne, inspected May 7. Raw bacon and eggs stored above ready-to-eat food. Store raw meats/poultry below ready-to-eat food to prevent contamination. Corrected. Inspector: Wilke.
Lighthouse Christian Day Care Center, 2324 W. Alexis, inspected May 22. Bleach spray bottles above 200 ppm. When using bleach as sanitizer the concentration must be between 50 to 100 ppm to prevent chemical residue/chemical poisoning, Corrected. Inspector: Stacy Seger.
The Knight Academy, 110 Arco, inspected May 8. Metal lids stored in hand sink. Hand sinks need to be accessible and free of utensils to ensure proper hand washing. Remove utensils from hand sink. Inspector: Kurt Susdorf.
L’Ambiance Banquet Hall & Catering Services, 5237 Renwyck, inspected May 9. Three-door cooler holding drinking mixes at 50 degrees rather than at 41 degrees or less. Repair cooler. Discard drink mixes. Inspector: Susdorf.
Queen of Apostles School, 235 Courtland, inspected May 10. No paper towels at hand sink. Hand sinks need to be stocked with paper towels to ensure proper hand washing. Inspector: Susdorf.
Star Academy of Toledo, 1850 Airport, inspected May 14. No seven-day discard date marking on open turkey breast and cooked hamburger patties in two- door cooler. Properly label such food. Inspector: Susdorf.
Star of India, 415 S. Reynolds, inspected May 8. High temperature dish machine not reaching a final rinse of 180 degrees. Contact licensed plumber. General clean up of facility is needed. Build up and food debris in the coolers on the line and under and around in place equipment and heavy build up around pop boxes and dish machine area. To prevent pest attraction clean and maintain area as needed. Inspector: Susdorf.
Nick’s Cafe, 2516 S. Reynolds, inspected May 6. Uncovered foods stored in walk-in cooler and walk-in freezer. To prevent potential contamination of foods in cold storage, protect items with lids or wrap. Ready-to-eat food being held without seven-day discard date. Inspector: Paul Bauman.
The Distillery, 4311 Heatherdowns, inspected May 15. Food held on ice at 47 degrees rather than at 41 degrees or below. Ice bath set up and adjusted. Inspector: Bauman.
Smokey Bones Bar & Fire Grill, 512 W. Dussel, Maumee, inspected May 15. Three-drawer cooler holding food at 51 to 52 degrees rather than at 41 degrees or below. Contact repair service. Food out of temperature voluntarily discarded. Inspector: Bauman.
Magic Wok, 720 Conant, Maumee, inspected May 10. Prep top cooler holding food at 44 to 45 degrees. Cold hold at 41 degrees or below. Cooler adjusted. Inspector: Bauman.
Rolf Field Concessions #2, 2115 Cass, Maumee, inspected May 11. Provide soap and paper towels for hand sink to facilitate good hand washing practices. Inspector: Bauman.
Max & Erma’s, 1391 Arrowhead, Maumee, inspected May 6. Fish in reduced oxygen packaging being held under refrigeration in a thawed state. Fish must be removed from packaging or exposed to oxygen when thawed. Repeat violation. Inspector: Bauman.
Arnies Again, 3332 W. Central, inspected May 21. Improper date marking of food. Some foods with no date marking and some food with expired date marking. Properly label refrigerated, ready-to-eat food with seven-day discard date. Some pizza sauce was given 20 days until expiration. Chili in the walk in cooler lacking date mark had a white growth in it. Chili was discarded. No hot water available at the bar hand washing sink. Hot water of at least 100 degrees must be available for proper hand washing. This will be rechecked. Inspector: Bauman.
Tim Hortons, 4735 Monroe, inspected May 21. No sanitizer bucket set up. A sanitizer bucket with the correct concentration of sanitizer must be set up in food prep areas. Inspector: Bauman.
Olga’s Kitchen, 5001 Monroe, inspected May 21. Dish machine is not hooked up to sanitizer. The dish machine must dispense chlorine sanitizer to properly sanitize food contact items. Corrected. Inspector: Kelly Sattler.
Grace’s Kitchen, 5241 N. Summit, inspected May 14. Raw shell eggs stored above batters in the prep top cooler. To prevent cross contamination that can cause food borne illness, store raw meat and shell eggs below other food items. Corrected. No seven-day discard date on ready-to-eat food items. Corrected. Inspector: Kerry Stanley.
Mud Hens Stadium — #2 Mud Zarellas #2B Suds, 406 Washington, inspected May 15. A food handler removed hat, set it on a cutting board, put on a hair restraint, put hat back on, and then put on gloves to begin food preparation. Food contact surfaces must be protected from contamination, the hat can be a source of contamination. Food handlers must wash their hands after touching hair, body, clothing, and also after changing tasks. It is recommended that food handlers get prepped with hair restraints and wash hands before entering their station or beginning their task. Corrected. An unlabeled chemical spray bottle at the front counter. To prevent potential chemical contamination, label spray bottles with the common name of ingredients. Corrected. Inspector: Stanley.
Mud Hens Stadium — #4 Hen and Hound, 406 Washington, inspected May 15. A chemical spray bottle hanging on the bag in a box fountain beverage system. Store chemicals in separate areas. Corrected. Inspector: Stanley.
Mud Hens Stadium 0 #106 Pretzels, 406 Washington, inspected May 15. Cheese sauce in portioned in the pretzel warmer below 135 degrees rather than at 135 degrees or above or cold at 41 degrees or less. Inspector: Stanley.
Wendy’s, 1410 E. Alexis, inspected May 17. Food items in the walk up prep top cooler above 41 degrees. Cold hold such food at 41 degrees or below. Cooler was adjusted. Pans added to fill in the gaps to hold the cold air. Ambient air verified at 38 degrees after adjustments. Inspector: Stanley.
Summit Diner, 1039 N. Summit, inspected May 21. Two soups not properly reheated to 165 degrees over direct heat before adding to the steam table. Properly reheat such food. Inspector: Stanley.
Sammy’s, 1762 Arlington, inspected May 14. Items such as Slushies, pickles, or coffee cannot be sold until a three-bay sink is installed.ady. Also get proper sanitizer and test strips to sanitize dishes. Thermometer needed in freezer. Inspector: Bauman.
Stop & Go, 1806 Arlington, inspected May 1. Mop sink needed. Do not use three-bay sink for anything but washing food, dishes, and utensils. Inspector: Mike Brady.
Burger Bar 419, 4400 Heatherdowns, inspected May 17. Hand sink needed in dish room. Reviewed. Glassware washer in bar area is not dispensing chlorine sanitize. Wash in kitchen dish machine until repaired. Inspector: Brady.
Chowder’n Moor, 312 South, Waterville, inspected May 15. The three-door prep top table is holding food warm at about 54 to 60 degrees rather than at 41 degrees or less. Have the unit serviced if it does not come down in temperature after an adjustment. Food was discarded. Inspector: Sara Becker.
Carmel’s Mexican Restaurant, 2947 Tremainsville, inspected May 20. Prep top lid open, flies in kitchen, and door propped open. When not in use keep prep lids closed to prevent contamination from airborne matter. Food items above 41 degrees in prep cooler. Cold hold food at 41 degrees or below. Relocating cooler. Inspector: Becker.
Star Bar, 5215 Monroe, inspected May 16. Prep top cooler holding sliced cheese at 45 degrees and blue cheese at 48 degrees. These items are double panned. Food must be held cold at 41 degrees or lower. Containers of drink mixes stored in ice used for drinks at the bar. To prevent contamination, do not store any items in ice used for drinks. Inspector: Becker.
Star Diner, 3067 W. Alexis, inspected May 22. Bowl inside of bulk flour and drinking cup inside of bulk sugar. A proper scoop with a handle with the handle stored upright must be used to prevent contamination from hands. Stickers and sticker residue still on containers after being washed. Containers are not considered clean unless stickers and sticker residue is removed. Improper date marking of meat items in kitchen. Ziplock bags of meat had no date mark and a pan of ham was dated 5/6. Such food requires a seven-day date mark. Hot sauce with chicken pieces in it stored on dry stock shelf. Once a potentially hazardous food item has been added to the sauce it must be held at 41 degrees or below. Sauce discarded. Inspector: Becker.
Mud Hens Stadium — #8 Pizza, 406 Washington, inspected May 15. Found cheese cake sitting out at 62 degrees rather than at 41 degrees or less. Keep cheese cake refrigerated. Found cheese cake thawing at room temperature. Thaw cheese cakes under refrigeration. Chemical spray bottles stored with food containers. Store chemicals in separate area. Inspector: Wilke.
Mud Hens Stadium — #9 Black Angus Grill, 406 Washington, inspected May 15. A wet towel on the prep top cutting board and no sanitizer bucket set up in back of house. Store wet towels in a sanitizer bucket and provide a sanitizer bucket for areas of food preparation. Inspector: Wilke.
Dietary Service Main Kitchen, 3000 Arlington, inspected May 10. Quat level low in the sanitizer bucket. Maintain proper level to properly sanitize food contact surfaces. Corrected. Reach-in cooler holding yogurt at 47 degrees and has an ambient air temperature of 51 degrees. The door was open for an extended period of time and this is a habitual practice. Food must be held at 41 degrees or less. Provide a cooler designed to control the temperature 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. Reach-in cooler on the cooking line is holding raw chicken breast at 55 degrees and fish at 56 degrees rather than at 41 degrees or less. The cooler is not designed for the door to remain open and must stay closed when not in use. Provide a cooler designed to control the temperature of a working supply of food if the operation’s practices require the doors to be open for extended periods. Hamburgers hot holding were below 135 degrees rather than at 135 degrees or greater. Wet towels sitting on the counter tops. Store wet towels in wipe cloth bucket. Inspector: Wilke.
Ottawa River Yacht Club, 5844 Edgewater, inspected May 20. Raw shell eggs on top of canned beverages in the walk in cooler. To prevent cross contamination that can cause food borne illness, store raw meats and shell eggs below other food and beverage items. Corrected.
Stop & Go, 4870 N. Summit, inspected May 14. Ice cream scoop stored in a container of standing water. In use utensils can only be stored in water if the water temperature is 135 degrees or above or in running water with sufficient velocity to flush particles to a drain. Inspector: Stanley.
Flurrie’s, 3370 Lagrange, inspected May 14. No probe style thermometer available for verifying food temperatures. Provide a probe style thermometer. Unlabeled chemical spray bottle near three-compartment sink. Spray bottles must be labeled with the common name of ingredients to prevent chemical contamination. Repeat violation. Inspector: Stanley.
Flower Hospital — Main Kitchen, lower level, 5200 Harroun, Sylvania, inspected May 20. Various items packaged for customer self service lack proper labeling. Label such items properly. Food cooling covered in plastic wrap or lid on it in the two-door cooler. Food items must be cooled uncovered/vented to allow the heat to escape. Corrected. Inspector: Jennifer Gottschalk.
Subway, 5200 Harroun, Sylvania, inspected May 20. Found time/temperature control for safety food above 41 degrees in the cold holding unit rather than at 41 degrees or lower. Inspector: Gottschalk.
Flower Hospital Coffee Shop, 5200 Harroun, Sylvania, inspected May 20. Provide proper ingredient lists for the cookies from Strachn bakery. Ingredients must be available for items sold in this area. Facility is missing ingredients for the sugar cookies in the bakery case today. Prepackaged items must have ingredient labels to allow customers to know what it contains. Inspector: Gottschalk.
In & Out Mart, 5566 Alexis, Sylvania, inspected May 20. Shell eggs labeled broken on a back shelf in the walk in cooler stored above the bread. Store shell eggs below produce and ready-to-eat food items to protect from cross contamination. One package of bologna dated 5/5 in the prep top cooler. Such food must be labeled with seven-day discard date. The package of bologna was discarded. Inspector: Gottschalk.
The Andersons General Store, 4701 Talmadge, inspected May 20. Some areas with improper food storage order. Raw chicken thawing above ready-to-eat food in the deli walk in, raw sausages stored above sauces in the meat cooler and raw bacon over cooked ham in the meat walk in cooler. To prevent cross contamination, store meat separate from or below ready-to-eat food. No ingredients statement on packaged kabobs, breaded veal, etc. in the House of Meats self service area. Packaged food for self service with more than one ingredient must have labels that include ingredient statements. Inspector: Sattler.
Recently inspected restaurants with no violations:
Ohlman Farm Market, 3901 Hill.
Tom Strain & Sons & Daughter Too LLC, 5105 Hill.
Ebeid Hospice Residence, 5340 Harroun, Sylvania.
Goerlich Center, 5320 Harroun, Sylvania.
Glendale Fielbach School, 2317 Cass.
Holy Trinty Day Nursery School, 1825 Glendale.
Maumee Valley Country Day School, 1715 S. Reynolds.
Swan Creek, 1650 Swan Creek.
Subway, 540 S. Reynolds.
City Tan & Nutrition, 6020 Teletowne.
Outings Unlimited, 5907 Edgewater.
Arca/Toledo Speedway, 5639 Benore.
Rod’s Bar & Grill, 2755 Lagrange.
Brenner 75 at Harrison, 3840 N. Summit.
Georgette’s Grounds & Gifts, 311 Contant, Maumee.
South Toledo Golf Club, 3915 Heatherdowns.
Concord Care Center of Toledo Inc. dba, 3121 Glanzman.
Maumee Antique Hall, 1552 S. Reynolds.
Penguin Place, 2117 River.
Arrowhead Behavioral Health, 1725 Timberline, Maumee.
Mayfair Harbor Behavioral School, 617 Western.
Mango Tree, 217 S. Reynolds.
Natural Foods Inc., 3040 Hill.
Reynolds Elementary School, 5000 Norwich.
Burroughs Elementary, 2420 South.
Al Ahmed’s Steak House, 1923 W. Alexis.
Firehouse, 5208A Monroe.
Elmhurst Elementary School, 4530 Elmhurst.
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