Recently released inspectionreports of Lucas County food-service operations.
Glass City Showgirls, 159 Matzinger, inspected Aug. 2. Chemical spray bottle on the prep top cooler. To prevent a chemical contamination, store chemicals below or away from food and food contact items. An unlabeled chemical spray bottle in the kitchen. Label spray bottles with the common name of ingredients to prevent chemical contamination. Inspector: Stanley Kerry.
Toledo Yacht Club, 3900 N. Summit, inspected Aug. 2. The temperature gauge on the dish machine not reading the accurate temperature. Make necessary repairs to restore accurate reading on the gauge to verify temperatures. Inspector: Stanley.
Molly’s Diner, 2430 Laskey, inspected Aug. 1. No thermometer located in prep cooler and no dial stem thermometer that reads 0 to 220 degrees available. Provide thermometers to ensure food is held at proper temperatures. Repeat violation. Wipe bucket with bleach above 200 ppm. When using bleach as a sanitizer the concentration must be between 50 to 100 ppm to prevent chemical residue/chemical poisoning. Use test strips to verify concentration. Repeat violation. Wipe rags must be able to be completely submerged in sanitizer solution between use. Cup inside bulk sugar and portion cups in salt. Use proper scoop with a handle to prevent cross contamination from hands. Repeat violation. Uncovered food in walk-in cooler. Once cooled, items must be covered to prevent cross contamination. Repeat violation. Food items held past the seven-day discard date. Food dated before 7/26 must be discarded. Foot items in walk-in cooler lack date mark. Stickers and sticker residue on containers. Containers are not considered clean until stickers and sticker residue are removed. Sticker residue harbors bacteria. Found soup, potatoes, and sausage improperly cooling at room temperature. Follow proper procedure for cooling food.. Inspector: Stacy Seger.
Sidelines Wing’s N Things, 2111 Mellwood, inspected Aug. 5. Stickers and sticker residue on containers; remove stickers and residue.. Portion cup in salad tomatoes. Use tongs or scoop with handle. Containers of lemons stored directly in ice used for beverages. The container used for lemons is not maintained in a sanitary condition and may not be stored in ice used for drinks. Lunch meat and chicken soup held past the seven-day discard date. Food discarded. Food items in prep cooler on grill line above 41 degrees. Food must be held at 41 degrees or below to limit bacteria growth. Prep lids left open during lunch. Cooler adjusted. Keep prep lids closed when not in use. Food on floor of walk-in freezer. Store food and food contact a minimum of six inches above the floor. Remove food debris (pepperoni spilled in floor). Trash receptacles in women’s restroom lack lids; provide a covered receptacle for feminine hygiene products. Hand sink in kitchen lacks hand towels. Properly stock hand sinks with warm running water, soap, and hand towels to ensure proper hand washing. Unlabeled spray bottles in chemical room. Properly label containers such as cleaners and sanitizers. Inspector: Seger.
Lee’s Oriental Market, 2527 W. Laskey, inspected Aug. 1. Several food items in the self-serve freezer and cooler lack proper labeling. Packages of food must be labeled with the food common name in English, a list of ingredients, its net weight, and a responsibility statement. The kitchen hand sink is blocked; keep sink accessible. Inspector: Seger.
Congregation B’Nai Israel, 6525 Sylvania Ave., Sylvania, inspected Aug. 6. No seven-day discard date label on the tuna salad in walk-in cooler. Bottle of cleaner stored with food safety gloves and pan spray in the dairy kitchen. Store chemicals away from food and food contact areas to protect from cross contamination. Inspector: Jennifer Gottschalk.
JCC/YMCA Sekach Child Care School Age, 6505 Sylvania Ave., Sylvania, inspected Aug. 6. No hand soap available at the hand sink in the kitchen area. Properly stock hand sinks. Arctic air cooler has an air temperature of 42 degrees rather than at 41 degrees or below. Adjust temperature immediately and make necessary repairs. If the cooler is unable to maintain food/beverages at or below 41 degrees, the cooler may not be used. A properly working cooler is required for this site. Inspector: Gottschalk.
Magic Wok, 2040 Laskey, inspected Aug. 7. Missing light shield in room with two-bay prep sink and rice cookers. Lights must be properly shielded to prevent physical contamination should a bulb break. Replace light shield. Chemical spray bottles with no labels. Working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Label spray bottles. Rack above three-compartment sink is rusted and holding clean dishes. Resurface or replace shelving to prevent cross contamination from rust. Bulk storage containers lack proper labels. Use single-use gloves ffor only one task such as when working with ready-to-eat food or with raw animal food. Discard gloves and use new pair when interruptions occur in the operation. Wash hands prior to glove use. Reusing the same glove is prohibited. Wash hands and change gloves often. Inspector: Seger.
Chili’s Grill & Bar, 4801 Talmadge, inspected July 25. Cooked ground beef is holding cold at 52 degrees and is dated that it was prepared a couple days ago. Food must be held 41 degrees or lower. Food handler stated that this was just on inspection day. When preparing a batch of food, it must be completely cooled properly down to 41 degrees before cold holding. Also, food containers must be properly washed between uses and the date marking must be changed. Old date stickers must be completely removed before washing containers. Inspector: Seger.
Rudy’s Hot Dog, 6069 Summit, inspected Aug. 2. Cooked potatoes cooling at room temperature at 112 degrees. To limit the growth of bacteria that can cause food borne illness, cooling must be conducted rapidly. Follow proper cooling process. Corrected. Inspector: Stanley.
Mac’s Convenience, 3380 Lagrange, inspected July 31. No chlorine test kit available for verifying proper chemical concentration. Provide a chlorine test kit. Repeat violation. Inspector: Stanley.
Stop & Go, 3504 Lagrange, inspected Aug. 1. Keep raw shell eggs on the bottom shelf to prevent cross contamination that can cause food borne illness. Inspector: Stanley.
Vito’s, 4235 Douglas, inspected July 31. Sanitizer spray bottle with no label. Properly label containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk suppliesl. If using spray sanitizer, disposable towels must be used or return to using sanitizer bucket with cloth rags that can be completely submerged in solution between uses. Inspector: Seger.
50/50 Sports Lounge, 5082 Douglas, inspected July 31. No sanitizer wipe bucket set up at inspection and wet wipe rags sitting on counter. A sanitizer bucket with 50 to 100 ppm bleach or 200 ppm quat must be set up during hours of operation and wipe rags must be stored completely submerged between us. Inspector: Seger.
Outback Steak House, 5200 Monroe, inspected Aug. 5. There is no sanitizer bucket set up in the food prep areas while food is being prepared. Always sanitize work surfaces before beginning work and periodically during work. A sanitizer bucket with the correct concentration of sanitizer must be set up at all time of operation. Bottles of glass cleaner and sanitizer hanging with clean glasses at the bar. To prevent contamination, store chemicals and cleaning supplies separate from or below food contact items. Inspector: Kelly Sattler.
Bier Stube, 5333 Monroe, inspected Aug. 5. Adjust the prep top cooler to cold hold food 41 degrees or lower. The bottom portion of this cooler is holding food at 43 degrees. The glass door cooler at the bar is holding milk at 45 degrees and has a ambient air temperature of 44 degrees. Adjust or repair this cooler so that food hold cold at 41 degrees or lower. Inspector: Sattler.
Chinatown, 1750 Laskey, inspected Aug. 7. MSG cardboard containers reused for bulk food items and no label present. MSG containers are considered single use and may not be used for bulk food items. Bulk food containers must be washable and labeled with the common name of the product. Chicken being prepped by back door that was opened. Outer openings must prevent pest infiltration by being tight fitting. Corrected. Inspector: Seger.
Kilgus Market, 3346 W. Laskey, inspected Aug. 7. Food items in self-serve freezer lack ingredient label. Inspector: Seger.
Bakery Unlimited, 4427 Secor, inspected Aug. 7. Display cooler holding desserts that require refrigeration at 60 degrees. Food must be held at 41 degrees or below to limit bacteria growth. Repair cooler. Fly in display case contaminating product and no doors on donut case. Doors must be utilized on donut display case to limit cross-contamination from pests. Inspector: Seger.
Wendy’s, 5166 Airport, inspected Aug. 7. Prep-top cooler adjacent to the drive thru window is holding food on its top above 41 degrees. Food must be held at 41 degrees or less to prevent the growth of bacteria. Contact a licensed repair service to fix the cooler. Discard out-of-temperature food. The cold well next to the grill is holding food above 41 degrees. Contact a licensed repair service to fix cooler. Discard out-of-temperature food. Inspector: Gillian Wilke.
7-Eleven Food Store, 2601 W. Bancroft, inspected Aug. 2. Raw bacon stored above margarine. Store raw meat and eggs separate from or below ready-to-eat food to prevent cross contamination. Corrected. Inspector: Sattler.
Subway, 5940 W. Central, inspected Aug. 2. No sanitizer bucket set up. Always set up a sanitizer bucket with the correct concentration of sanitizer before working so that food prep surfaces can be properly sanitized. Inspector: Sattler.
The Original Gino’s Pizza, 3981 Monroe, inspected Aug. 6. The quat sanitizer in the three-compartment sink and the bucket is too strong at 500 ppm. Maintain quat sanitizer at 200 ppm to safely sanitize food contact surfaces. The salads, pizza, noodles, meat sauce, and meatball sub on the buffet are out of temperature. Hot food must be held at 135 degrees or greater and cold food must be held at 41 degrees or less to prevent the growth of bacteria. Out of temperature food was discarded. Wet wiping towels in the food prep sink and a wet wiping towel hanging on equipment near where dough is being prepped and no sanitizer bucket set up. Provide a bucket of sanitizer for hours of operation to sanitize food contact surfaces and keep wet towels not in use in the bucket to prevent the growth of bacteria. Found open bottles of barbecue sauce sitting out at room temperature as well as cut tomatoes and cut lettuce. The barbecue sauce label states that the product must be refrigerated after opening and cut tomatoes and cut lettuce must be held at 41 degrees or less to prevent the growth of bacteria. The salad prep top cooler is holding some food in its top above 41 degrees and there is water pooling in its base. Cold hold food at 41 degrees or less. Repair cooler. The amount and nature of the violations cited indicates a lack of food safety knowledge or demonstration of it from the person in charge. There must be at hours of operation at least one person in charge who possesses knowledge of and demonstrates food safety practices. Send the person in charge to a level one food safety course for further training. Inspector: Wilke.
Aladdin’s Eatery, 4038 Talmadge, inspected July 31. The pizza prep top cooler is holding food at 43 to 45 degrees. Food must be held cold at 41 degrees or lower. Adjust cooler temperature. The smoothie prep top cooler is holding yogurt at 50 degrees and cut melon at 50 degrees. Yogurt and melon will be held in the glass door cooler until the prep top is repaired. There is no sanitizer detected in the wipe cloth buckets. Change out sanitizer as needed to maintain chlorine bleach at 50 to 100 ppm. Inspector: Sattler.
Cold Stone Creamery, 4038 Talmadge, inspected July 31. Sanitizer in the wipe cloth bucket at the front is too weak at less than 100 ppm. Change out sanitizer as often as needed to maintain quat sanitizer at 200 ppm. Corrected. Inspector: Sattler.
Red Lobster Restaurant, 4990 Monroe, inspected July 30. Diced tomatoes are holding cold at 47 degrees in the salad prep top cooler, because they are double panned. Food must be held cold at 41 degrees or lower. Do not double pan food items in prep top coolers. Inspector: Sattler.
The Original Gino’s Pizza, 5307 Monroe, inspected July 30. The sandwich prep top cooler is holding food at 36 to 49 degrees. Food must be held cold at 41 degrees or lower. Discard any out of temperature food and repair this cooler immediately. Chicken chunks are holding hot on the buffet at 108 degrees. Food must be held hot at 135 degrees or higher. Hold chicken chunks hot in the steam table instead of on pizza warmer for better hot holding temperature. The pizza prep top cooler is holding food at 36 to 48 degrees. Adjust or repair this cooler so that food hold cold at the proper temperature of 41 degrees or lower at all times. The hot water handle of the hand washing sink by the pizza prep cooler is broken. Repair the hand sink immediately so that it functions properly with both hot and cold running water. Inspector: Sattler.
Jimmy John’s Gourmet Sandwich, 4133 Talmadge, inspected July 30. A wet wiping towel out on a work surface. Store wet wiping towels in a sanitize bucket to prevent bacteria growth. There was no sanitizer bucket set up. Inspector: Sattler.
Recently inspected restaurants with no violations:
Panera Bread, 4050 Talmadge.
Party City, 4962 Monroe.
Marco’s Pizza, 2525 Laskey.
American Legion Post, 5119 N. Summit.
Dreams of Tomorrow, 1007 N. Summit.
Northgate Resident, 610 Stickney.
My Little School, 5919 Teletowne.