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Monday, September 22, 2014
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Published: Monday, 8/5/2013 - Updated: 1 year ago

Restaurant Inspections: 8-5

Recently released inspection reports of Lucas County food-service operations.

Violations:

Family Dollar, 5644 Whiteford, Sylvania, inspected July 17. Found out-of-date baby food on the sales shelf. Employees must check dates on baby food. Practice first-in, first-out rule. Out-of-date baby food pulled from sale and discarded. Inspector: Jennifer Gottschalk.

Biggby Coffee, 4031 N. McCord, Sylvania, inspected July 17. Box of cups stored directly on the floor behind the counter. Food and food-contact items must be stored at least 6 inches off the floor at all times to prevent cross contamination. Paint supplies on shelf above three-bay sink. Place paint and remodel supplies away from food and food-contact items to protect from cross contamination. Place these items with chemicals in the mop sink area. Inspector: Gottschalk.

Toledo Lodge #53 BPO Elks, 3520 N. Holland-Sylvania, inspected July 17. New menu and equipment added to kitchen without Health Department approval. Mechanical salad bar does not have sneeze guards to protect food from contamination. Install sneeze guards on salad bar. Salad bar temperature should be 32 to 38 degrees to maintain food at 41 degrees or lower. Improper thawing in the food-prep sink. Do not thaw hot dogs and brats in a sink full of water. Thaw food under cold running water in the food prep sink. Corrected. Sandwiches in the cooler with a expiration date of 7/​16 and two containers of cole slaw (6/​12) and two of potato salad (6/​9 and 7/​1) in the walk-in cooler. Open and prepared food has a seven-day discard limit. The day the food is opened/​prepared is Day 1 for a total of seven days. Discard expired items. Raw meat stored over cooked food items and raw ground beef over whole cuts of meat. Follow proper food storage order in coolers to prevent cross contamination. Store cooked and ready-to-eat foods on the top shelf above raw meats. Store whole cuts of beef and pork above ground beef. Store raw chicken and shell eggs on the bottom shelf. Inspector: Gottschalk.

Hooters, 4782 Monroe, inspected July 15. No hot water available at either the front or back hand-washing sinks. Hot water of at least 100 degrees must be available for proper hand washing. Restore hot water to sinks immediately. Ranch and bleu cheese dressings are holding cold on ice at 52 and 48 degrees. These are foods and must be held cold at all times at 41 degrees or lower. Refrigerate food or properly ice them with ice completely surrounding the food container up to the fill level. Out-of-temperature items discarded. Three-bay sink in the back in use for food preparation but has no air gap in the plumbing. An air gap of at least 2 inches is required on a sink that is used for food prep. Install a proper air gap for back flow prevention. There is not enough sanitizer being dispensed from either the glass washer or main dish machine. Chlorine is dispensing at less than 50 ppm at both machines. Service call placed. Dishes must be washed using three-bay sink until chlorine is dispensing at proper concentration. No sanitizer detected in wipe cloth bucket at cook line. Change out sanitizer as often as needed to maintain multi-range quat sanitizer at 150 to 400 ppm. Dispenser was checked and is dispensing properly at 200 ppm. Inspector: Kelly Sattler.

Anchor Inn, 4950 Suder, inspected July 17. Chicken salad in home-style refrigerator at 46 degrees. To limit bacteria growth, refrigeration must hold foods at 41 degrees or lower. Temperature adjusted. Inspector: Kerry Stanley.

Erie Food Market, 727 Galena, inspected July 16. Facility cutting produce without a prep sink with a 2-inch air gap to the plumbing for back flow prevention. Facility is not approved to process produce. Repeat violation. Improper storage of raw meats in the walk-in cooler: raw chicken stored above raw ground beef. To prevent cross-contamination, store raw meats and shell eggs below other food items. Store other raw meats according to the required cooking temperatures. Repeat violation. Several open deli-meat loaves without dates. To limit bacteria growth, ready-to-eat food items kept longer than 24 hours after preparation or opening the package require a date mark; 41 degrees or lower, seven-day hold time. Day 1 is the day the product was cooked, prepared, opened, etc. Repeat violation. Cut leafy greens in the produce cooler above 41 degrees. To limit bacteria growth, refrigeration is required to hold food items at 41 degrees or lower. Portioned salads and kielbasa, etc., in self-service cases without ingredient labels. Multi-ingredient food items in self-service cases must have ingredient labels. Repeat violation. Inspector: Stanley.

Lee Williams Meats Inc., 3002 131st, inspected July 16. Raw ground beef above raw ribs in the deli walk-in cooler. To prevent cross contamination, store raw meats according to their required cooking temperature, including raw ground beef or pork below whole cuts of beef or pork. Corrected. Buildup present inside ice machine and along seal inside door. Clean and sanitize according to manufacturer’s specifications. Inspector: Stanley.

Raceway Park Concessions - Food B, 5700 Telegraph, inspected July 17. Cooked ribs and chicken wings without date marks in the under-counter cooler. To limit bacteria growth, ready-to-eat food items kept longer than 24 hours require a date mark; seven-day hold time at 41 degrees or lower. Buildup present inside ice machine. Clean and sanitize according to manufacturer’s specifications. Unlabeled spray bottle hanging from storage unit in back room. Label spray bottle with contents’ common name to prevent chemical contamination. Inspector: Stanley.

Stanley’s Market, 3302 Stickney, inspected July 16. Open loaf of bologna in the deli case held beyond the seven days permitted. To limit bacteria growth, ready-to-eat food items may only be held a total of seven days once opened. Day 1 is the day the product was opened. Product pulled from the case. Cut leafy greens in produce case holding above 41 degrees. To limit bacteria growth, refrigeration is required to hold food at 41 degrees or lower. Hot-water side of meat room faucet not functioning. Hot water at a minimum of 100 degrees is required at hand sinks for proper hand washing. Inspector: Stanley.

Subway, 5447 Secor, inspected July 15. Reach-in cooler under microwave with no thermometer. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Provide thermometer for cooler. Duct tape inside reach-in cooler. Duct tape harbors bacteria and may not be used in or on equipment. Inspector: Stacy Seger.

Burger King, 1856 W. Laskey, inspected July 16. Employee handling and bagging food items and making smoothies with long painted nails and jewelry with no gloves. Food employees shall keep their fingernails trimmed, filed, and maintained so edges and surfaces are cleanable and not rough. Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Only a plain wedding band or medic alert bracelet are permitted in a food-service establishment. Food on floor of walk-in freezer. Food must be stored at least 6 inches above the floor to limit cross contamination. Grease buildup on fire suppression system, inside fryer drainage system, and under equipment and on floors. Equipment, food-contact surfaces, and utensils shall be clean to sight and touch. Food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Noncontact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Cheese holding time in lieu of temperature with no time stamp. Time/​temperature ready-to-eat food items must have a time stamp not to exceed four hours. Cheese discarded. Inspector: Seger.

South Side Liquor Box LLC, 1202 Broadway, inspected June 18. Hot water not available. Facility owner is aware and in process of replacing a part of the water heater. Hot water of at least 100 degrees must be available at all times. Restore hot water within 24 hours. Inspector: Kelly Cipiti.

Toledo Market & Restaurant, 3410 Dorr, inspected July 15. Soups made the day before holding in walk-in cooler at 44 to 55 degrees. Food must be cooled from 135 to 70 degrees within two hours and then from 70 to 41 degrees in the following four hours. Strongly suggest dividing soups into smaller containers and possibly using an ice bath or ice wand to expedite cooling. Raw chicken stored above raw fish in meat display cooler. Store raw fish above raw chicken to prevent cross-contamination. Corrected. Prep-top cooler holding food in its top and also below in the far left door above 41 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Prep-top lids to do not close fully and the shelving in the left door was wrapped in foil inhibiting air flow in that section, which may be increasing food temperature. Monitor cooler closely and adjust temperature as necessary. Eggplant in glass-door reach-in at 45 degrees. Bread stored above the eggplant was put into the cooler warm and may also have inhibited air flow to the eggplant. Avoid placing warm foods in the cooler and make sure to allow for proper airflow. Display case in kitchen holding food above 41 degrees. Hot foods put into cooler have raised the cold foods’ temperature. Make sure to cool food only in the walk-in cooler or freezer as the display cooler is not capable of cooling. Meat display case holding some food above 41 degrees. Adjust cooler temperature accordingly to maintain 41 degrees or lower. Inspector: Gillian Wilke.

The Oasis, 1734 W. Laskey, inspected July 16. Prep-top cooler on grill holding food above 57 degrees. Food must be held at 41 degrees or below to limit bacteria growth. Food discarded. Sticker residue on containers. Containers are not considered clean until residue is removed. Residue harbors bacteria. Thoroughly clean and remove residue from containers. Recommend using dissolvable labels. Food uncovered in upright freezer and walk-in cooler. To prevent cross-contamination, food must be covered once cooled. Inspector: Seger.

West Toledo Health Care & Rehabilitation, 4645 Lewis, inspected July 16. Milk and half-and-half in non-commercial refrigerator holding at 47 degrees. Food must be held at 41 degree or below to limit bacteria growth. Items discarded. If refrigerator cannot be manually adjusted to hold at 41 degrees or below, it must be replaced with a commercial-grade cooler. Quat sanitizer dispensing unit above 400 ppm. When using quat sanitizer, the concentration should be at 200 ppm to limit chemical residue/​chemical poisoning. Have unit adjusted to dispense at 200 ppm. Stickers and sticker residue on containers. Containers are not considered clean until sticker and sticker residue is removed. Sticker residue harbors bacteria. Inspector: Seger.

Spirit, 5001 Douglas, inspected July 17. Three-bay sink is full of clutter. Completely clear and clean the sink so you are able to ware wash coffee pots, cappuccino hoppers, and pop nozzles. Clear three-bay sink for proper washing, rinsing, and sanitizing of equipment. Inspector: Seger.

Save-A-Lot, 702 Woodville, inspected June 12. Broken chemical dispenser on the hose in the meat room. Sanitizer is being manually mixed until repairs are made. Staff unclear on how to dispense sanitizer at three-bay sink. Vendor has been contacted to install a new chemical dispensing box for the hose. Representative should train staff on how to properly use sanitizer dispensing system at three-bay sink. Items such as knives and pans must be properly washed in the three-bay sink. 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. A container of spinach dip held one day past expiration; item discarded. Re-mark items marked for eight days to seven days. Review date marking procedures with staff. Dish machines not dispensing sanitizer at either the kitchen or bar washers. 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 were dispensing proper sanitizer after being primed. Rewash items. Inspector: Cipiti.

D & J Snack Shack, 405 Madison, inspected June 14. Beverage cooler holding 50 degrees. Cold holding must be maintained at 41 degrees to prevent bacteria growth. Discard food. Do not store food in cooler until repairs have been made and verified. Inspector: Cipiti.

Toledo Main Street Bar & Grill, 137-141 Main, inspected June 27. Food taken out of freezer without being marked with remaining days left. Container of turkey had a date mark of 6/​8; this is when it was placed in freezer. Mark item with remaining days left to determine discard date. Practice proper date marking procedures to determine discard date and limit bacteria growth. Proper date marking reviewed with the cook and corrected. Provide a properly installed food-prep sink that is designated for food use only; this sink must be provided to properly wash produce. It can also be used to thaw, cool, and prep other food items. This sink must be installed in a food-prep area with a two-inch air gap. The small upstairs bar sink is not acceptable for this. Repeat violation address immediately. Inspector: Cipiti.

McDonald’s, 90 Main, inspected June 14. Sanitizer buckets in back and at front counter below 100 ppm chlorine. To ensure proper sanitation is taking place, maintain 100 ppm. Change buckets as needed and use test kit to verify concentration. Inspector: Cipiti.

Table Fourty 4, 610 Monroe, inspected June 20. Two-door cooler holding above 41 degrees. Do not store food in this cooler until repairs have been made and temperature verified at 41 degrees or below. Significant ice buildup inside top portion of cooler. Inspector: Cipiti.

Focaccia’s Delicatessen, 333 N. Summit, inspected June 20. Improper reheating in the table-top warmer. Reheat food to 165 degrees within two hours on a direct heat source before placing in hot holding. Food reheated in the microwave to 165 degrees during inspection. Inspector: Cipiti.

LePam Pam Pizzeria, 901 Nebraska, inspected June 19. Food without date marks (multiple food in the deli case and pizza cooler). Food such as deli products, meats, qyro slices, and hot dogs must be date marked with a seven-day discard date once it is opened. Quat sanitizer at 0 ppm. Solution must be at 200 ppm to ensure proper sanitation. Change more frequently and use test kit to verify concentration. Inspector: Cipiti.

Tex Mex Tortileria, 846 Broadway, inspected July 12. Tamales sitting out at 84 degrees cooling. Cooling must be done rapidly: from 135 to 70 degrees within two hours, and from 70 to 41 degrees within next four hours. Begin active cooling at 135 degrees place in freezer or shallow pans in the walk in cooler before packaging cool properly. Inspector: Cipiti.

McDonald’s, 1540 Broadway, inspected July 12. Canned beverage stored directly inside the potable ice in the machine. This is not acceptable; remove can and discard ice. Thoroughly clean and sanitize inside surfaces. Do not store anything inside the ice machine. Inspector: Cipiti.

Broadway Food Center, 1503 Broadway, inspected July 10. Raw whole cut beef stored directly below raw ground beef, raw bacon stored directly above cooked deli meats, and raw sausage stored directly above hot dogs. To prevent cross-contamination, store these times according to required minimum cooking temperature. Reverse the order. Inspector: Cipiti.

Campus Oasis, 3303 Dorr, inspected July 8. Electrofreeze cooler holding soft-serve mix above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Quat sanitizer in several buckets tested low. Maintain quat sanitizer at 200 ppm to properly sanitize food-contact surfaces. Corrected. Inspector: Wilke.

Sori Sushi, 5236 Monroe, inspected July 16. Hand sink at sushi bar is blocked with a tray. This sink must be kept clear and accessible at all times and must not be used for storage. Do not store anything in or on this sink. Raw shrimp stored above ready-to-eat food in bottom of prep-top cooler. Store raw meats, fish, or poultry separate from or below ready-to-eat food and sauces. Inspector: Sattler.

Chipotle Mexican Grill, 3305 W. Central, inspected July 16. Shredded cheese in under-counter cooler in the back is holding cold at 48 degrees. Food must be held cold at 41 degrees or lower. Adjust or repair this cooler as needed so that food holds cold at 41 degrees or lower at all times. Inspector: Sattler.

Neighborhood New, 5001 Monroe, inspected July 15. No hot water available in this facility for hand washing or dish washing. Hot water of at least 100 degrees must be available at all times in order to operate. Repair the hot water tank immediately. To be rechecked following day. No ingredient statements available for bulk candy items. Some bins are labeled with ingredients and some are not. Provide ingredient statements for bulk food items. Inspector: Sattler.

Boston Market, 3808 Secor, inspected July 15. Sliced tomatoes and cut lettuce are out at room temperature at 51 degrees. These foods must be held cold at 41 degrees or lower at all times. Items placed on ice. Inspector: Sattler.

Sunset House - Sunset Hall, 4020 Indian, inspected July 12. Sanitizer bucket too weak with quat at less than 200 ppm. Change out sanitizer buckets as often as needed to maintain quat sanitizer at 200 ppm. Wet wiping towel out on work surface. Store wet wiping towels in sanitizer solution when not in use to prevent bacteria growth. Inspector: Sattler.

Mac & Tong’s Place, 4330 W. Central, inspected July 11. Hand-washing sink drain plumbing is broken. Repair plumbing as soon as possible so that the drain functions properly. Raw meats stored above ready-to-eat food in the two-door cooler. Store raw meats separately from or below ready-to-eat food to prevent cross contamination. Inspector: Sattler.

T & Z China King, 4747 Suder, inspected July 15. Fried chicken pieces cooling at room temperature below 135 degrees. To limit bacteria growth, cooling must be conducted rapidly. Once a food item reaches 135 degrees, an active cooling process must begin, with two hours hours to get from 135 to 70 degrees and then an additional four hours to reach 41 degrees or lower. Do not cool food at room temperature. Corrected. Raw beef thawing in standing water in the food prep sink. To limit bacteria growth, thawing of food may only be done under the following conditions: (1) under refrigeration; (2) completely submerged under constant running cold water in the prep sink; (3) cook from frozen state; (4) in the microwave if cooking immediately. Inspector: Stanley.

Toledo 76 Inc., 5432 N. Summit, inspected July 16. No hot water available at any sinks in the facility. Hot water at a minimum of 100 degrees is required at the sinks. Inspector: Stanley.

Long Shots Sports Bar, 5700 Telegraph, inspected July 17. Cans of ant and roach spray in the back storage area. Pesticides must be applied by a licensed applicator. Inspector: Stanley.

Ruby Tuesday, 2915 Glendale, inspected July 2. Chlorine test strips needed for bar sink. One of the quat sanitizer auto dispensers is not working — quat tested on cook line was 50 ppm. Must be 200 ppm. Fix nonworking dispenser. No thermometer in walk-in cooler or freezer. Buffet line temperature too high: ham 53 degrees, ranch dressing 57 degrees, and potato salad 54 degrees. Must be 41 degrees or lower to prevent bacterial growth. Products over 4 hours old discarded. Inspector: Mike Brady.

Walmart, 2925 Glendale, inspected July 1. Sanitizing hose in deli for floors dispensing quat at 400 ppm. Must be 200 ppm. Inspector: Brady.

Jimmy Johns, 3002 Glendale, inspected July 1. East side prep-top cooler at 54 degrees. Must be 41 degrees or lower to prevent bacterial growth. Do not use. Only use south side prep-top cooler until repaired. Inspector: Brady.

Bob Evans, 2433 S. Reynolds, inspected July 3. Water in bottom of salad prep-top cooler. Do not store anything is standing water. Heat test strips needed for dish washer. Inspector: Brady.

Boomer’s Diner, 1855 S. Reynolds, inspected July 15. Thermometer needed in left side prep-top cooler, and a metal stem thermometer needed for food. Quat sanitizer dispensing at 400 ppm. Must be 200 ppm. Inspector: Brady.

Thai, 1515 S. Byrne, inspected July 8. Dishwasher final rinse only at 174 degrees. Must be 189 degrees for final rinse. Use three-bay sink at 100 ppm chlorine for sanitizing. Wipe cloths but no sanitizer solution. Must be 100 ppm concentration for plain chlorine. Inspector: Brady.

Elaine’s Tea Shoppe, 3115 W. Sylvania, inspected July 17. Strainer stored in hand sink. Hand sinks must be kept clear to properly wash hands, do not store anything in hand sink. Corrected. A wet towel on the three-bay sink and no sanitizer bucket set up. Set up a bucket of sanitizer for hours of operation in order to sanitize food-contact surfaces and keep wet towels not in use in the bucket to prevent bacteria growth. Inspector: Wilke.

Little Caesar’s Pizza, 2600 W. Sylvania, inspected July 17. Quat sanitizer in the bucket is strong at 400+ ppm. Maintain quat sanitizer at 200 ppm to safely sanitize food-contact surfaces. Inspector: Wilke.

Ideal Hot Dog, 1135 W. Alexis, inspected July 17. Pasta not properly ice bathed and holding at 64 degrees. Food must be held at 41 degrees or below to limit bacteria growth. Pasta discarded and ice bath corrected. No wipe bucket set up on cook line. A wipe bucket with 50 to 100 ppm bleach or 200 ppm quat must be set up and utilized during hours of operation for wiping down equipment and wiping up spills. Wipe cloth must be completely submerged in sanitizer solution to limit bacteria growth. Inspector: Seger.

Tiger Bakery, 4215 Monroe, inspected July 16. Display cooler holding food above 41 degrees. Food shall be held at 41 degrees or less to prevent bacteria growth. Do not store any food in cooler and contact licensed repair service. Found packaged containers of apricots and garlic sauce not properly labeled. Provide a label that states the food’s common name, and ingredients list if more that one ingredient, a net weight, and responsibility statement. Corrected. Inspector: Wilke.

Mom’s Kitchen, 3243 W. Sylvania, inspected July 16. No sanitizer bucket set up in the kitchen. Provide a bucket of sanitizer to sanitize food-contact surfaces. Corrected. Inspector: Wilke.

 

Recently inspected restaurants with no violations:

YMCA Child Care at West Program Center, 2021 Tremainsville.

Bambino’s Pizza, 4466 Monroe.

River Diner II, 535 W. Alexis.

Northwest Ohio Development Center, 1101 Detroit.

Pizza Hut, 3018 Glendale.

7-Eleven, 3151 Lagrange.

Sunset House - Sunset Court, 4020 Indian.

Tamaron Country Club - Pro Shop, 2162 W. Alexis.

Michael’s Gourmet Catering, 101 Main.

El Vaquero Mexican Restaurant, 24 Main.



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