Recently released inspection reports of Lucas County food-service operations.
Original Pancake House, 3310 W. Central, inspected June 11. Prep-top cooler next to walk-in cooler holding foods at 44 to 46 degrees in the top portion. Food must be held cold at 41 degrees or lower. Adjust or repair this cooler as needed. Mushroom sauce in walk-in cooler dated 5/31, which is beyond a seven-day holding date. Refrigerated ready-to-eat foods must be date marked when they are made. These foods may only be held up to seven days at 41 degrees or lower. Discard mushroom sauce. Spray bottle of Windex stored on top of ice machine. To prevent contamination, store chemicals and cleaning supplies in a designated area separate from or below food and food-contact items. Inspector: Kelly Sattler.
Kabob It, 5001 Monroe, inspected June 11. Food held on ice at improper temperatures. Meat pies and falafel are 67 degrees (just made) and cut tomatoes and cucumber sauce are 47 degrees. Food must be held cold at 41 degrees or lower. Food must be properly cooled to 41 degrees or lower before being placed on ice for cold holding. In order to hold food cold at 41 degrees or lower, ice must completely surround the food container up to the fill level. Food moved into under-counter cooler. Inspector: Sattler.
Crescent Learning Center, 5227 Main, Sylvania, inspected June 11. Chemicals mixed in with food and food-contact items in the storage room. Store chemicals below and away from food and food-contact items to protect from cross contamination. Reorganize storage room to allow for proper storage of food, food-contact, items and chemicals. Children using the kitchen hand sink for hand washing. The kitchen hand sink is only for kitchen staff to reduce the chance of cross contamination. Children must use the restroom hand sink or the hand sink in the classroom. Hand sinks must be properly stocked with hand soap, paper towels, and hot/cold running water (100 degrees). Inspector: Jennifer Gottschalk.
JoJo’s Famous Chili Dogs Butterburger Wings, 1122 N. Byrne, inspected June 11. Wet towel stored on the counter top. Keep wet towels not in use stored in the sanitizer bucket to prevent bacteria growth. Corrected. Prep-top cooler holding food above 41 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Cooler has ambient temperature of 48 degrees and there is pooling water in its box. Contact licensed repair service to fix the cooler. Inspector: Gillian Wilke.
Sylvania Country Club - Mixed Grill, 5201 Corey, Sylvania, inspected June 11. Found time/temperature control for safety food above 41 degrees in the Traulsen two-door cooler: lobster at 56 degrees, whipped cream 55 degrees, potato salad 50 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Food removed by employees from this cooler and discarded. Found time/temperature control for safety food and above 41 degrees in the prep-top cooler closest to Traulsen cooler. This cooler was stocked for lunch less than three hours before. Food is removed from this cooler at night. Food removed from cooler. Raw shell eggs stored over produce in the bottom section of the prep-top cooler. Store raw eggs on the bottom shelf below cooked foods and produce to protect from cross contamination. Corrected. No hand soap available at the hand sink by the bar/waitress area and no paper towels at the bar hand sink. Hand sinks must be stocked with hot/cold running water (100 degrees), paper towels, and hand soap for proper hand washing. Inspector: Gottschalk.
Sylvania Country Club - Mixed Grill, 5201 Corey, Sylvania, inspected June 12. Traulsen two-door cooler has air temperature of 50 degrees. This cooler is not in use. Make the necessary repairs to this cooler. If the cooler cannot be repaired, it must be replaced with a new NSF cooler that will maintain food at or below 41 degrees. Inspector: Gottschalk.
Franklin Park 16, 5001 Monroe, inspected June 12. Sandwich prep-top cooler holding turkey at 43 degrees and sliced tomatoes at 45 degrees, and bar cooler holding pina colada mix at 46 degrees. These foods must be held cold at 41 degrees or lower. Adjust or repair coolers as needed. Pizza cart stored directly in front of the hand sink by the oven, blocking access to the sink. Hand-washing sinks must remain clear and accessible to allow for proper hand washing. Do not store anything in front of or in a hand sink. Inspector: Sattler.
IHOP, 4045 Talmadge, inspected June 12. Pan of uncooked bacon in the reach-in cooler in 41 degrees in the center and 56 degrees around the edges. Raw bacon is a food and must be held cold at 41 degrees or lower to inhibit growth of pathogens. Inspector: Sattler.
Great American Cookies (kiosk), 5001 Monroe, inspected June 11. Hand-washing sink blocked by a cart. Hand sink must remain clean and accessible to allow for frequent and proper hand washing. Quat sanitizer in the wipe cloth bucket is too strong at over 400 ppm. Quat sanitizer must be used at 200 ppm to safely and effectively sanitize food-contact surfaces. Inspector: Sattler.
Rumors, 5205 Monroe, inspected June 11. No date marking on some refrigerated, ready-to-eat foods in the walk in cooler. These foods must be date marked if held longer than 24 hours to reflect the day they were made or the discard date. Food may be held up to seven days at 41 degrees or lower. Inspector: Sattler.
United Auto Workers Local 14, 5411 Jackman, inspected June 13. Wet wipe rag sitting on counter in kitchen and no wipe bucket set up. Wet wipe rags must be stored completely submerged in a sanitizing solution of 50 to 100 ppm bleach or 200 ppm quat to limit bacteria growth. Raw chicken stored on top of fish. To limit cross contamination, fish must be stored above raw chicken. Food items held past seven-day discard date. Food must have a seven-day discard date and items must be discarded on day seven. Food holding at unsafe temperatures. Chili sauce 45 degrees, hamburger 47 degrees, sausage 45 degrees, sausage gravy 62 degrees. Food must be held at 41 degrees or below to limit bacteria growth. Buildup inside ice machine. Properly clean and sanitize ice machine regularly to prevent bacteria growth. Inspector: Sattler.
Heartland Holly Glen, 4293 Monroe, inspected June 11. Tuna salad in reach-in cooler dated 5/18 and hot dogs that were not dated. Ready-to-eat food held over 24 hours must be date marked and may only be kept for seven days. Food must be served or discarded after the seven days to prevent bacteria growth. Expired food discarded. Cole slaw puree and cut lettuce on ice in the steam table holding above 41 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Food discarded. The steam table is designed strictly for hot holding and may not be used to hold food cold; use the refrigerator. Inspector: Gillian Wilke.
Top Shotz Bar & Grill, 5860 Lewis, inspect June 11. Taco meat and sausage past the seven-day discard date (taco meat dated 6/1, sausage 6/10). Food must be discarded on day seven to limit bacteria growth. Buildup in both pop guns. Clean and sanitize pop guns daily to prevent buildup. Remove black nozzle when cleaning. Corrected. Buildup inside ice machine. Properly clean and sanitize ice machine regularly to prevent bacteria growth. Inspector: Stacy Seeger.
Marco’s Pizza, 1419 South, inspected June 11. Several unlabeled chemical spray bottles in chemical storage shelf. Generic chemical spray bottles need to be labeled with chemical names to prevent chemical contamination. An employee’s pizza on prep table. Employee food must be stored and eaten in a designated area away from any prep areas. Corrected. No sanitizer bucket setup on line and sanitizer below 200 ppm in sink. Sanitizer dispenser not working properly. A sanitizer bucket needs to be set up at all times for sanitizing food-contact surfaces. Repair quat dispenser at three-bay sink immediately. Wet rags sitting on prep-top cooler and prep table. When not in use, wet rags need to be placed in sanitizer bucket to prevent bacteria growth. Inspector: Kurt Susdorf.
Save A Lot, 702 Woodville, inspected June 12. A broken chemical dispenser on the hose in the meat room. Sanitizer is being manually mixed until repairs are made. Staff is unclear on how to dispense sanitizer at the three-bay sink. Contractor has been contacted to install a new chemical dispensing box for the hose. Have the representative train the staff on how to properly use the sanitizer dispensing system at the three-bay sink. Items such as knives and pans must be properly washed in the three-bay sink. Spraying utensils and pans with a hose is not acceptable. Inspector: Kelly Cipiti.
The Blarney Irish Pub, 601 Monroe, inspected June 11. Some items marked with eight days instead of the maximum seven-day holding period. Container of spinach dip held one day past expiration; item discarded. Re-mark items marked from eight days to seven. Review date-marking procedures with the staff. Dish machines not dispensing proper amount of sanitizer. No sanitizer detected at both the kitchen and bar washers. A chlorine test kit is required and must be used daily to verify concentration of sanitizer 50 to 100 ppm. Alarm was not working properly; change battery. Both washers dispensed proper sanitizer after being primed. Re-wash all items from today. Inspector: Cipiti.
Toledo Restaurant Training Center - Riverview Cafe, One Government Center, inspected June 11. Pan of diced ham holding at 50 degrees in ice bath because cooler not working properly. To prevent bacteria growth, cold holding must be maintained at 41 degrees or below. Ham discarded. Service cooler so it maintains proper temperature. Ice bath can only be used as temporary means of cold holding until repairs have been made. When using an ice bath, make sure ice is up to the food level in each pan, the ice must also surround each individual pan on all four sides. The sanitizer bucket and three-bay sink below 200 ppm quat sanitizer. To ensure proper sanitation, quat must be maintained at 200 ppm. Provide a quat test kit to verify concentration of sanitizer. This must be checked daily and throughout the day to ensure proper concentration is maintained. The dispenser seems to be in need of repair. Quat tablets will be used until repairs have been made. Inspector: Cipiti.
Circle K, 1565 E. Alexis, inspected June 11. Raw bacon and shell eggs stored above ready-to-eat food and beverages. To prevent cross contamination, store raw meat and shell eggs below other food items. Repeat violation. Open package of sausages dated for longer than the permitted seven-day hold time. To limit bacteria growth, ready-to-eat food items may only be held for a total of seven days once the package is opened. Day 1 is the day the package was opened. Repeat violation. Inspector: Kerry Stanley.
Erie Market & Deli, 626 Chestnut, inspected June 12. Leftovers reheating in the steam table. To destroy any potential bacteria growth, reheating must be done to a minimum of 165 degrees over direct heat within two hours, such as in the oven or microwave. Do not use the steam table to reheat. No dating of required items. To limit bacteria growth, ready-to-eat food items kept longer that 24 hours require a date mark. Seven-day hold time permitted with Day 1 being the cooked/opened/prepared date. Two jars of expired baby food on the sales shelf. Baby food items may not be sold past the manufacturer’s expiration date. Product pulled from sale. Inspector: Stanley.
Gino’s Arlington, 2150 Arlington, inspected June 10. Prep-top cooler out of temperature at 68 degrees. Must be 41 degrees or lower to prevent bacteria growth. Food must be discarded. Since this is facility’s only prep-top, facility must close until repaired; call office when ready to reopen. Kitchen floor covering remains damaged. Must be repaired so as to be smooth and easily cleanable. Inspector: Mike Brady.
Scott Park Concession, 2050 Hill, inspected June 8. Hot dogs in popcorn warmer at 130 degrees. Food needs to be held at 135 degrees or higher to prevent bacteria growth. Do not store hot dogs in popcorn warmer; only store hot dogs in holding drawer. Inspector: Susdorf.
Reynolds Mini Mart, 522 S. Reynolds, inspected June 8. Eggs stored above ready-to-eat food and paper products (napkins, plates, and cups) in walk-in cooler. Stored with charcoal fluid on retail shelf. Raw eggs need to be stored below ready-to-eat food and paper products need to be stored away from any chemicals to prevent cross contamination. Inspector: Susdorf.
Recently inspected restaurants with no violations:
Heritage Child Care, 4848 Dorr.
Sylvania Country Club - Golf Course, 5201 Corey, Sylvania.
Daffy’s Thirsty Duck, 5134 Lewis.
Chipotle Mexican Grill, 4109 Talmadge.
Comfort Inn Westgate, 3560 Secor.
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