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Published: Saturday, 7/1/2000 - Updated: 1 year ago

Restaurant Inspections: 10-7

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

Violations:

Express Carryout of Toledo LLC, 1920 Mulberry, inspected Sept. 18. Raw shell eggs and bacon stored above beverages in the back glass-door cooler. To prevent cross contamination, store raw meats and shell eggs below other food items. Bag of flour and box of food containers on floor in pizza kitchen. Food and food-contact items must be protected from contamination. Store in a clean and dry area at least six inches off floor. Damp/​soiled cloths on prep surfaces and no wipe-cloth buckets setup. During hours of operation, kitchen areas must have wipe cloth buckets set up to properly store damp/​soiled cloths and to properly sanitize surfaces. Corrected. Food product dated for eight-day hold time. To limit bacteria growth, ready-to-eat food items may be held no longer than seven days once cooked, prepared, opened, etc. Day One is the day the product was cooked, prepared, opened, etc. Inspector: Kerry Stanley.

Franciscan Care Center Sylvania Rehab Severy, 4111 N. Holland-Sylvania, inspected Sept. 10. No hand soap available at hand sink. Hand sinks must be stocked at all times with hand soap, paper towels, and hot and cold running water (100 degrees) for proper hand washing. Inspector: Jennifer Gottschalk.

Little Caesars Pizza, 6363 Monroe, Sylvania, inspected Sept. 10. No time marked on hot-and-ready pizza rack for time pizza was made prior to baking. Time/​temperature control for safety food items held by time must be properly marked to allow employees to know when food must be discarded. Repeat violation. Inspector: Gottschalk.

University of Toledo Libbey Hall, 2801 W. Bancroft, inspected Sept. 13. Broccoli and chicken breast on buffet holding below 135 degrees. Caesar dressing sitting out is 61 degrees. Food must be held hot at 135 degrees or higher, or cold at 41 degrees or lower, to prevent bacteria growth. Discard out-of-temperature food. Corrected. Inspector: Gillian Wilke.

Toledo Early College, 2225 Nebraska, inspected Sept. 13. Cold well holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Food voluntarily discarded. Contact licensed repair service to fix cooler. Do not store any food in cooler until it has been repaired and reinspected. Inspector: Wilke.

Brownstone Tavern, 847 W. Alexis, inspected Sept. 11. Equipment and surfaces unclean. 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. Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non-food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Inspector: Stacy Seger.

El Dorado, 1851 W. Sylvania, inspected Sept. 12. Ice scoops lying down inside ice bin. Ice scoops must be stored in a sanitary container or with handles up to prevent cross contamination from hands. Mold buildup inside pop holsters. Clean and sanitize pop holsters regularly to prevent buildup. Inspector: Seger.

Red Wells Roast Beef Shop, 1740 W. Sylvania, inspected Sept. 12. Buildup inside ice machine. Properly clean and sanitize ice machine regularly to prevent buildup. Inspector: Seger.

Barney’s Convenience Mart, 5104 Suder, inspected Sept. 12. Boxes of items stored in front of hand sink in ware-washing area. Do not block hand sink. Keep accessible for hand washing. Corrected. Inspector: Kerry Stanley.

Arby’s, 611 E. Manhattan, inspected Sept. 16. Prep-top cooler holding food items above 41 degrees in the top section. To limit bacteria growth, refrigeration is required to hold product at 41 degrees or lower. Product discarded. Service scheduled to arrive today. Do not use top section of prep- top cooler to hold food items until repaired and verified it is able to hold 41 degrees or lower. Inspector: Stanley.

Subway, 2121 S. Reynolds, inspected Sept. 18. Quat sanitizer in bucket was low. Maintain quat sanitizer at 200 ppm to safely sanitize food-contact surfaces. Corrected. Inspector: Stanley.

Gatway Express, 4458 Monroe, inspected Sept. 14. Cans of beverages and other items stored in three-bay sink and hand sink. Sinks must be kept clear and accessible at all times. Inspector: Stanley.

Stop N Shop, 2209 N. Reynolds, inspected Sept. 11. Hand-washing sink is blocked. Sink must be clear and accessible for hand wash. Remove items stored around this sink. There is no soap at the hand sink. Hand sink is required to be used because of coffee and doughnuts that are offered. Hand sink must be stocked with soap and paper towels. Bottles and cans pulled from sales for return stored in three-bay sink. Sink must not be used for storage, it can only be used for washing food-contact items such as beverage machine parts. No sanitizer available at three-bay sink for proper ware washing. Plain bleach off store shelf is acceptable and available. Dishes must be washed, rinsed, and sanitized in three-bay sink. Inspector: Kelly Sattler.

Woodlands at Sunset House, 4030 Indian, inspected Sept. 17. Improper reheating of food items in steam table. Foods that have been previously cooled must be properly reheated over a direct heat source to at least 165 degrees before being transferred to steam table for hot holding. Spaghetti sauce, Marsala sauce, and stew reheated in steamer to at least 165 degrees. Improper cooling of asparagus and bacon with cheese soup in walk-in cooler. Soup was covered with plastic wrap but was still warm at 83 degrees. Food must be properly and actively cooled from 135 to 70 degrees in two hours or less, then 70 to 41 degrees or lower in next four hours or less. Do not cover foods until they are at a proper cold-holding temperature of 41 degrees or lower. Inspector: Sattler.

Magic Wok, 5001 Monroe, inspected Sept. 17. Improper cooling of oven-roasted chicken covered with plastic wrap and a lid in two-door cooler. Chicken in cooler at 82 degrees. Food must be cooled rapidly to prevent bacteria growth: from 135 to 70 degrees in two hours or less, then from 70 to 41 degrees in the next four hours or less. Cool food in shallow layers, uncovered in walk-in cooler. Do not cover cooling foods until they have cooled properly to 41 degrees or lower. Chicken must be reheated to at least 165 degrees and then cooled properly. No sanitizer detected in either the three-bay sink or wipe cloth bucket at the front. Maintain quat sanitizer at 200 ppm to sanitize food-contact items and surfaces. Change out sanitizer as often as needed to maintain proper concentration. Inspector: Sattler.

Toledo Asian Market LLC, 5115 Monroe, inspected Sept. 17. Cooler holding vegetables is holding at temperatures above 41 degrees. Cut leafy greens, like spinach and lettuce, must have labels that include store name and address, common name of food, net weight, and ingredients list (if more than one ingredient). No labels on packaged produce items and cashews. Sausage product that is labeled, but has no ingredients statement. Inspector: Sattler.

Burger King, 4870 Monroe, inspected Sept. 17. Cut lettuce and sliced cheese are held based on time in lieu of temperature. There was no discard time indicated on lettuce. Corrected, but lettuce and cheese were both given five-hour hold times. The maximum amount of time that food can be held based on time in lieu of temperature is four hours. Inspector: Sattler.

Tony’s Cones & Coneys, 2330 W. Laskey, inspected Sept. 23. Hot dogs lack date marks. Food must have a seven-day discard date. Hot dogs are to be stored in approved food-grade containers. As per store agreement, only ice cream toppings may be held in non-approved containers. Ice being scooped with a container. Provide a proper ice scoop with a handle for scooping ice that is placed in ice bin to prevent cross contamination. Inspector: Seger.

German American Festival Society, 3624 Seaman, Oregon, inspected Sept. 20. Raw chicken stored above ready-to-eat food and ground beef stored above whole meats. Practice proper storage order. Ready-to-eat above whole meats, above ground meats, above raw chicken and raw eggs. Corrected. Inspector: Nathan Fries.

Sorrento’s Pizza, 2001 Starr, inspected Sept. 10. Eggs and raw meat stored above ready-to-eat food. Eggs and raw meat should be stored below ready-to-eat food to prevent cross contamination. Corrected. Inspector: Fries.

Sleep Inn & Suites, 1761 Meijer, Oregon, inspected Sept. 4. Food in front glass cooler holding above 41 degrees. Food should be cold held 41 degrees or lower to prevent pathogen growth. Adjust cooler. Inspector: Fries.

Corduroy Carry Out LLC, 5781 Corduroy, Oregon, inspected Sept. 18. Raw bacon stored above lunch meats. Raw meats must be stored below ready-to-eat food to prevent cross contamination. Corrected. Lunch meats without date marks. Ready-to-eat food must have a date mark to determine the discard date, good for seven days at 41 degrees, to prevent bacteria growth. Inspector: Fries.

Curtice Hy Flash Tavern, 7401 Jerusalem, Jerusalem Township, inspected Sept. 4. Food eggs cold held above 45 degrees. Raw eggs must be held below 45 degrees to prevent pathogen growth. When eggs are out of refrigeration for preparation make sure to limit the amount so that their temperature does not rise above 45 degrees. Inspector: Fries.

McDonald’s, 831 W. Alexis, inspected Sept. 11. Employees wearing jewelry. Watches, bracelets and fancy rings may not be worn, only a plain wedding band or medic-alert bracelet are permitted. Repeat violation. Sprayer on three-bay sink that hangs lower than sink flood level. Sprayer must hang at least two inches above sink flood level to prevent back siphonage. Sprayer on order. Hand sink not stocked with hand soap. Hand sink must be stocked with warm running water, soap, and hand towels at all times to ensure proper hand washing occurs. Corrected. Inspector: Seger.

Marathon, 429 W. Alexis, inspected Sept. 11. Boxes of chips and candy stored directly on floor. Food must be stored a minimum of six inches above floor. Eggs stored improperly in cooler. Eggs must be stored on bottom shelf of cooler to prevent cross contamination. Cups of ice being sold with no labels. Label information shall include common name of the food, or absent a common name, an adequately descriptive identity statement; an accurate declaration of the quality of contents; name and place of business of manufacturer, packer, or distributor. Discontinue individual ice sales. No sanitizer test strips available. Test kit or other device that accurately measures the concentration in ppm (mg/​L) of sanitizing solutions shall be provided. When using bleach the concentration must be between 50 to 100 ppm. Inspector: Seger.

Alano Step One Club Bingo, 2458 Tremainsville, inspected Sept. 13. Food thawing improperly in warm standing water in three-bay sink. Food must be thawed in refrigerator, under a constant flow of cold water, or in microwave for immediate use. Never thaw at room temperature or in warm water. Hot dogs, sausage, and chili sauce at unsafe temperatures. Food must be held at 41 degrees or below to prevent bacteria growth. Food in small Truce reach-in cooler with no date mark. Food must have a seven-day discard date. Day One is the day the food is opened, altered or prepared. Chili reheating improperly. Food must be reheated to 165 degrees within two hours using direct heat (stove top, microwave). Chili being reheated in crockpot. Only approved food-grade equipment is permitted for use. 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 contents’ common names. Inspector: Seger.

Papa G’s Pizza & Grill, 5127 S. Main, Sylvania, inspected Sept. 19. Pan of hot dogs dated 9/​3 in salad prep-top cooler. Open and prepared food items have a seven-day discard date; day food item is open/​prepared is Day One. Discard hot dogs. No thaw date on open ham in walk-in cooler. Once open food is removed from freezer, place a date on package. The day ham is cut and placed in freezer is Day One. Freezing stops the date cycle, but does not start it over. The day ham is then removed from freezer and placed in walk-in cooler to thaw is Day Two. There is a total of seven-day discard date on open and prepared food items. Inspector: Jennifer Gottschalk.

Handel’s Homemade Ice Cream, 5908 W. Sylvania, inspected Sept. 18. No sanitizer wiping-cloth bucket set up. Set up a sanitizer wiping-cloth bucket when you open and change as needed. Facility has chlorine bleach sanitizer to use in wiping-cloth bucket. Chlorine sanitizer should test at 50 ppm with chlorine test kit. Keep in-use wiping cloths in sanitizer solution and change as needed. To use spray bottle of bleach water instead, provide a new spray bottle and label it. Bottle of Spic and Span is not an approved sanitizer and may not be used on food-contact surfaces. Boxes of food product directly on floor in walk-in cooler. Store food and food-contact items at least six inches off the floor at all times to prevent cross contamination. Inspector: Gottschalk.

King’s Chef Chinese Restaurant, 6746 Sylvania, Sylvania, inspected Sept. 18. No hand soap in the rest room. Hand sinks must be stocked at times with hand soap, paper towels hot/​cold running water (100 degrees) for proper hand washing to occur. Provide hand soap for the restroom. Corrected.

In & Out Mart, 4315 W. Alexis, inspected Sept. 18. No ingredients available for Morning Fresh cookies in bakery case. Facility must provide an ingredients list for items sold in bakery case. Contact Morning Fresh for cookies’ ingredients. Place ingredients lists in ingredients book. Facility contacted Morning Fresh and cookies will no longer be sold at this location. Cookies removed from sale. Corrected. Inspector: Gottschalk.

Dairy King, 4154 W. Alexis, inspected Sept. 17. Proper labeling required for prepackaged food items. Nutritional statement on prepackaged ice cream, however a list of ingredients must be on label. Proper labels include name of food items, list of ingredients, net weight and statement of responsibility. Handout provided for retail food product labeling. Inspector: Gottschalk.

Sunset Village - Barlow Family Kitchen, 9640 Sylvania, Sylvania, inspected Sept. 17. Under-counter dish machine tested at 0 ppm for chlorine sanitizer. Dish machine must test at 50 ppm for chlorine sanitizer. Maintenance contacted and made necessary adjustments. Continue to have employees check concentration of available sanitizer with chlorine test kit. Inspector: Gottschalk.

McDonald’s, 5057 Monroe, inspected Sept. 19. Wet wiping towel out on counter in area near microwaves. Wet wiping towels must be stored in sanitizer when not in use to prevent bacteria growth. Inspector: Sattler.

Lagrange Express, 3227 Lagrange, inspected Sept. 20. During hours of operation, there must be a designated person in charge with knowledge of food safety and proper sanitation. There also must be at least one individual certified in food safety in the State of Ohio during hours of operation. Raw shell eggs stored above flour and batter mixture in prep-top cooler. To prevent cross contamination, store all raw meats and shell eggs below other food items. Corrected. Damp/​soiled cloths stored on kitchen work surfaces. When not in use, store damp/​soiled cloths in wipe-cloth bucket at 100 ppm chlorine or 200 ppm quat. Corrected. No date marking of required items. To limit bacteria growth, ready-to-eat food items kept longer than 24 hours require a date mark and seven-day hold time at 41 degrees or lower. Day One is the day the product was cooked, prepared, opened, etc. Cooked potatoes cooling completely covered in three-door cooler. To limit bacteria growth, cooling must be conducted rapidly. Leave items vented or uncovered until 41 degrees or lower. Corrected. 0 ppm of sanitizer in three-bay sink and wipe cloth buckets. To properly ware wash in three-bay sink, store damp/​soiled cloths, or sanitize surfaces, chemical concentration must be 50 to 100 ppm chlorine or 200 ppm quat. Corrected. Three-bay sink incorrectly set up as wash, sanitize, rinse. To properly ware wash, three-bay sink must be set up as follows: First compartment hot soapy water, second compartment hot rinse water, and third compartment sanitizer (chlorine at 50 to 100 ppm or quat at 200 ppm). Plumbing systems must be maintained in good repair. Employee opened grease trap and cleaning out to see if this will remedy issue. Contact licensed plumber. Inspector: Stanley.

Fuji Buffet, 4751 Monroe, inspected Sept. 13. No sanitizer bucket set up in sushi area, hibachi area, or on cook line. Wet wiping cloths out on counters in these areas as well. Keep sanitizer bucket set up with correct concentration of sanitizer in food-prep areas so surfaces can be sanitized and wiping cloths can be stored in sanitizer to prevent bacteria growth. Pork gyoza holding hot on buffet at 110 to 115 degrees. This is a time/​temperature controlled for safety food and must be held hot at 135 degrees or higher. Food items stored on metal grate that holds it above pan in steam well. Remove metal grate so gyoza holds at proper temperature. Other foods on buffet holding at proper hot holding temperature 135 degrees or higher. Raw fish stored on top of broccoli in walk-in cooler. To prevent cross contamination, store raw meats, poultry, fish, and eggs separate from or below ready-to-eat food. Corrected. Inspector: Sattler.

Jing Chuan Restaurant, 4424 Secor, inspected Sept. 18. Cooked chicken stored in raw chicken box. Cooked chicken must be placed in a clean and sanitized tote to prevent cross contamination. Raw chicken boxes must be discarded. Totes held together with screws. Containers and totes must be free of cracks and damage. Once damaged, containers must be discarded to prevent physical contamination. Ziploc sandwich bags being re-used. Single-use items such as Ziploc must be discarded after each use, or provide approved food-grade containers. Equipment dirty with left-over food debris. 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. Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The physical facilities shall be cleaned as often as necessary to keep them clean. Floors, walls, and ceilings must be clean and free of dust, dirt, and food debris. Additional cleaning required. Additional cleaning will help with pest problem. Inspector: Sattler.

 

Recently inspected restaurants with no violations:

Holiday Inn Express, 3154 Navarre, Oregon.

Eisenhower Middle School, 331 N. Curtice, Curtice.

Raymer Elementary School, 565 White.

Olney Market, 1950 N. Stadium, Oregon.

Coy Elementary School, 3604 Pickle, Oregon.

City of Oregon Recreation Department, 5330 Seaman, Oregon.

Elmhurst Elementary School, 4530 Elmhurst.

Marco’s Pizza, 309 W. Alexis.

Wernert Elementary School, 5050 Douglas.

Ursuline Center, 4035 Indian.

Flurrie’s, 3370 Lagrange.

Subway, 20 E. Alexis.

Longfellow Elementary School, 1955 W. Laskey.

Still Delaney’s Lounge, 309 W. Alexis.

Start High School, 2010 Tremainsville.

J-Cups Pizza, 3265 W. Alexis.



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