Recently released inspection reports of Lucas County food service operations.
Dave Hideaway Lounge II, 5347 N. Detroit, inspected Aug. 13. Build-up present inside the ice machine. Clean and sanitize according to the manufacturer’s specifications. Inspector: Kerry Stanley.
Mercy St. Vincent Medical Center, 2213 Cherry, inspected Aug. 15. Food items in the 1 door glass cooler above 41 degrees. To limit the growth of bacteria that can cause food borne illness, refrigeration is required to cold hold product at 41 degrees or less. Make repairs/adjustments to cooler. Product removed from cooler and placed in another unit. Inspector: Stanley.
Subway, 1564 Byrne, inspected Aug. 20. Quat sanitizer in three-compartment sink and bucket is testing low. Maintain proper level to safely sanitize. Contact chemical company to re-calibrate the sanitizer dispenser. Inspector: Gillian Wilke.
Pizzapapalis of Toledo LLC, 519 Monroe, inspected Aug. 13. A box of butter sitting out at room temperature from overnight (72 degrees) this package is labeled keep refrigerated and therefore must be maintained in cold holding unless actively prepping with it. Cease the practice of storing butter at room temperature do not place food in cooler until temperatures are holding below 41 degrees. Sauce at 100 degrees in the table top warmer. To ensure proper reheating is taking place, first reheat item on a direct heat source stove top or microwave, before placing food in hot holding. Use a thermometer to verify temperatures. Inspector: Kelly Cipiti.
Gateway Express/Subway, 305 Clayton, inspected Aug. 9. Sanitizer bucket and sanitizer sink bay at 0 ppm quat. When refreshed the sanitizer was below 200 ppm. Manual mix quat sanitizer to 200 ppm until repairs are made. This will be re-checked. An opened bulk container of Golden Italian Dressing sitting on back storage rack at room temperature. This bottle is labeled to refrigerate after opening, discard bottle. Insecticide stored on rack above date mark stickers. Only a licensed pest control operator is permitted to use these chemicals inside a food service. Remove bottle and do not use inside facility. Inspector: Cipiti.
Hollywood Casino of Toledo - Service Bar 4, 777 Hollywood, inspected Aug. 20. Build up on the inside of ice machine. Clean and sanitize according to manufacturers specification. Inspector: Stanley.
Maria Early Learning Center, 4651 Monroe, inspected Aug. 13. Always have a sanitizer bucket set up for food prep areas when working. Inspector: Kelly Sattler.
The Rohr Fish Co., 5226 Monroe, inspected Aug. 13. Walk-in cooler holding food at 47 to 48 degrees. Adjust or repair to cold hold at 41 degrees or lower. Inspector: Sattler.
J. Alexander’s, 4315 Talmadge, inspected Aug. 13. Mashed potatoes holding at 128 degrees in the steam well. Food must be held hot at 135 degrees or higher. Adjust the steam well. Drawer cooler holding rice and cole slaw at 44 degrees rather than at 41 degrees or lower. Adjust cooler. Inspector: Sattler.
Al Smith’s Place, 3550 Executive, inspected Aug. 13. Mashed potatoes at 45 degrees and green beans at 52 degrees after being cooled improperly in covered containers in cooler not designed to cool food down, only to hold cold. Follow proper cooling procedures. Mashed potatoes and green beans were discarded. There is no sanitizer detected in the cook line wipe bucket. The dispenser was checked and is not properly dispensing sanitizer. Contact chemical distributor to adjust or repair the dispenser. No seven-day discard date on pre-portioned packages of deli meats as required. Inspector: Sattler.
GFS Marketplace LLC, 5735 Central, inspected Aug. 13. Soap stored on the top shelf above food items on the clearance rack. Chemical products and cleaning supplies must always be stored separate from or below food to prevent contamination. Inspector: Sattler.
Circle K, 2969 Tremainsville, inspected Aug. 19. No sanitizer for three-compartment sink. Quat test papers available. Provide a quat sanitizer. Inspector: Stacy Seger.
Circle K, 6008 Secor, inspected Aug. 22. Cone cup stored in cocoa. Provide a proper scoop with a handle to prevent cross contamination from hands. Inspector: Seger.
Pat & Dandy’s, 3340 Laskey, inspected Aug. 21. Lunch meat, chicken, and fish lack seven-day discard date. Inspector: Seger.
Arby’s Roast Beef, 1205 W. Alexis, inspected Aug. 19. Manager with painted artificial nails with no gloves. Food employees need to l keep their fingernails trimmed, filed, and maintained so the 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. Employee wearing jewelry. With certain exceptions, employees preparing food cannot wear jewelry on their arms or hands. Inspector: Seger.
American Legion Pond Post, 3247 E. Manhattan, inspected Aug. 16. The wipe cloth bucket at 400+ ppm quat. To properly sanitize with the product this facility is using, the concentration must be 200 ppm. Corrected. Inspector: Stanley.
Bayview Park Amvets Post 22, 4133 N. Summit, inspected Aug. 16. A damp cloth stored at the bar hand sink and no sanitizing bucket setup. During hours of operations, the facility must have a wipe cloth bucket setup to properly store damp/soiled cloths and to properly sanitize surfaces. A bottle of air freshener stored on a shelf with food/food contact items in the kitchen. Designate an area for chemicals below or away from food and food contact items to prevent a chemical contamination. Inspector: Stanley.
Gourmet Garden Restaurant, 5817 Monroe, inspected Aug. 20. Potentially hazardous food above 41 degrees in both prep top cooler and in the walk in cooler. Cold hold at 41 degrees or lower. Repair coolers immediately. If the temperature of the cooler continues to rise, the cooler cannot be used and the may need to be discarded. Inspector: Jennifer Gottschalk.
Barney’s Convenience Mart, 4306 W. Sylvania, inspected Aug. 19. An ingredient statement must be provided for the consumer for each variety of doughnut/baked good offered. The display cooler is holding milk at 43 degrees and sandwiches at 44 degrees. Adjust or repair cooler to cold hold food att 41 degrees or lower. Inspector: Sattler.
Bassett’s Health Food, 3344 Secor, inspected Aug. 16. Frozen Mahi Mahi packages out for self-service require additional labeling. Each package label must include product name, net weight, store responsibility statement and ingredient list if more than one ingredient. Inspector: Sattler.
Mercy St. Vincent Medical Center, 2213 Cherry, inspected Aug. 19. Stacking of food pans in coolers without a protective separation. Food items must be protected from contamination, do not stack pans unless providing protective barrier. Cooked fish in the hot holding display below 135 degrees. To limit the growth of bacteria that can cause food borne illness, food items in hot holding must maintain 135 degrees or above. Product discarded. Monitor temperatures more closely. Cooked pork in a warmer in the cafeteria area below 135 degrees. To limit the growth of bacteria that can cause food borne illness, food items in hot holding must maintain 135 degrees or above. Product pulled for reheating and temperature of the warmer was adjusted. Half and half in the glass display cooler of the tray line at 52 degrees. To limit the growth of bacteria that can cause food borne illness, refrigeration is required to hold food items at 41 degrees or less. Food product received from DePam and Tiger Bakery without proper ingredient information. Inspector: Stanley.
Rally’s, 3033 Cherry, inspected Aug. 19. Staff not washing hands when required. Hand washing must be conducted often in between tasks, glove changes, after using the rest room, or touching hair, body, or clothing after handling raw meats. Chicken and fish items in hot holding below 135 degrees. To limit the growth of bacteria that can cause food borne illness, food items in hot holding must maintain 135 degrees or above. Product discarded. Monitor temperatures more closely. A chemical spray bottle hanging on a shelving unit with food items. Designate an area for chemicals below or away from food and food contact items. Inspector: Stanley.
Seaway Market Place, 1707 Cherry, inspected Aug. 19. Several multi-ingredient, self-service food items in cases lack proper ingredient information.. Such items must be properly labeled to declare ingredients by order of weight and must declare allegens. No probe style thermometer available to verify both hot and cold temperatures. Facility must maintain a probe style thermometer capable of reading from 0 to 220 degrees. Chemicals stored above pizza boxes in the deli area. Designate an area for chemicals below or away from food and food contact items to prevent a chemical contamination. Build up present on the produce sprayers. Clean and sanitize the product sprayers on a routine basis allowing to air dry before using. A chemical spray bottle stored by the corn in the product department and chemical spray bottles hanging above food prep in the back product area. Designate an area for chemicals below or away from food and food contact items to prevent a chemical contamination. Improper storage of raw meats in the sales cases, such as raw pork sausage above raw pork bacon, raw ground beef above whole cuts of beef. To prevent cross contamination that can cause food borne illness, store raw meats according to the required cooking temperatures. Three- compartment sink in the meat room dispensing quat below 200 ppm. Instruction signature above the sink instructs for 200 ppm. Make repairs/adjustments to dispense 200 ppm. Facility will manually add sanitizer until repaired. Inspector: Stanley.
Sautter’s Food Center, 5519 S. Main, Sylvania, inspected Aug. 21. The three- compartment sink was not set up correctly in the deli area. Train employee on how the sink should be set up (wash, rise, sanitize) and how to check the concentration of sanitizer available. Corrected. Quat sanitizer tested at 0 ppm in the wiping cloth bucket in the deli area. The switch on the hose was turned the wrong way; corrected. Teach employees to check the concentration of sanitizer available with the quat test kit. Quats should test at 200 ppm. Corrected. Improper cooling method observed Follow proper cooling procedures. Raw shell eggs stocked above bags of cooked and peeled hard boiled eggs in the reach-in case. Store raw eggs below cooked eggs to prevent cross contamination that could lead to a food borne illness. Store raw shell eggs on the bottom shelf. Out-of-date baby food on the sales shelf. Out-of-date baby food removed. Monitor dates on baby food and pull any expired baby food items. No seven-day discard date labels on cut cantaloupe and watermelon in the produce cooler as required. Inspector: Gottschalk.
Dragon Phoenix Restaurant, 4204 W. Alexis, inspected Aug. 21. No date labeling on cooked items. For example, no date on the cooked egg rolls and fried wontons. Cooked, prepared, and open time/temperature control for safety food must be dated with date made or with discard date. Garlic and oil mixture sitting out room temperature. Garlic and oil mixture must remain at 41 degrees or lower to prevent the possible growth of bacteria. Disccard garlic and oil mixture. Keep the garlic and oil in the drawer cooler to maintain a temperature of 41 degrees or lower. Inspector: Gottschalk.
Recently inspected restaurant with no violations:
Netty’s, 1244 W. Alexis.
Taco Bell, 3275 Laskey.
Barbie’s Place, 5025 Bennett.
Trilby Day Care, 6030 Secor.
Monnette’s Market, 5717 Secor.
My Mommy’s Candy, 5053 N. Summit.
Tom’s Bar-B-Que & Grill, 702 Front.
Popeye’s Chicken and Biscuits, 1615 Cherry.
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