Recently released inspection reports of Lucas County food-service operations.
Frisch’s Big Boy, 925 W. Alexis, inspected Oct. 9. Coleslaw in serving container lacks required seven-day discard date. Food shipped in commercial grade food bags lack ingredient label. Food items must be properly labeled. Food on ice holding above 41 degrees. Food must be held at 41 degrees or below to limit the growth of bacteria that can cause a food-borne illness. Items discarded. Sanitizer bucket with no chlorine sanitizer. Wipe buckets must have a sanitizing solution of 50 to 100 ppm bleach to effectively sanitize surfaces. Corrected. Inspector: Stacy Seger.
1380 W. Alexis LLC, 138 W. Alexis, inspected Oct. 8. Improper thawing or taco meat. Taco meat sitting out at room temperature. Follow proper thawing procedure. Taco meat placed in walk in cooler. Eggs stored improperly in reach in cooler. Eggs must always be stored on bottom shelf of cooler to prevent cross contamination. Food held past the seven-day discard date and food with no seven-day discard date. Hand sink inaccessible with a fan in it. Hank sink must remain easily accessible for proper hand washing. Build up inside of ice machine. Properly clean and sanitize ice machine and components regularly to prevent build up. Inspector: Seger.
Star Diner, 3067 W. Alexis, inspected Oct. 8, 2013. Stickers and sticker residue still on containers after being washed. Containers are not considered clean unless stickers and sticker residue is removed. Sticker residue harbors bacteria. Repeat violation. Improper date marking of meat items in kitchen. Ziploc bags of meat had no date mark and 2 pans of tuna were dated 9/27. Any ready-to-eat, potentially hazardous food item kept longer than 24 hours after cooked, prepared, or opened must be held at 41 degrees or less and requires a seven-day date mark to limit bacteria growth. Tuna discarded. Repeat violation. Inspector: Seger.
Elbo Room, 3515 W. Alexis, inspected Oct. 9. Found gumbo in the hot holding unit at 132 degrees. Hot holding time/temperature control for safety food must be hot held at 135 degrees or higher to prevent the growth of bacteria that could lead to a food borne illness. The gumbo was reheated to 165 degrees. No hand soap or paper towels at the hand sink located at the bar. Hand sinks must be stocked with hot/cold running water, hand soap, and paper towels for proper hand washing to occur. Raw shell eggs stocked above bacon in the prep top cooler. Store raw shell eggs on the bottom shelf. Corrected. Inspector: Jennifer Gottschalk.
7-Eleven, 537 Woodville, inspected Oct. 3. The sanitizer spray bottle at 0 ppm quat. Maintain at 200 ppm for proper sanitizing of food contact surfaces. Corrected. A box of packaged breakfast sandwiches on the floor of the walk in cooler. A box of bananas on the floor behind the counter. To prevent contamination to these food items store at least 6 inches off the floor. The container of salsa holding at 45 degrees in the prep top cooler. Salsa was at 38 degrees in the walk in cooler. Olives in the prep top cooler were at 43 degrees. The salsa must be held at 41 degrees or below to prevent the growth of bacteria that could contribute to food related illnesses. Adjust cooler and monitor temperatures closely to ensure 41 degrees is being maintained. Inspector: Kelly Cipiti.
Samuel M. Jones at Gunkel Park Elementary, 430 Nebraska, inspected Oct. 8. The sandwich holding in the top rack of the hot well is 121 degrees. Food must be held at 135 degrees or greater to prevent the growth of bacteria. Inspector: Gillian Wilke.
Park Inn Toledo, 101 N. Summit, inspected Oct. 2. Food marked with expired discard dates. Food with old date mark stickers on the container. Open and sliced deli meats without date marks. Review proper date marking procedures with entire staff. Mark required food with a seven-day day discard date. A dish washer employee loading dirty dishes and directly handling clean items after without stopping to wash hands in between these steps. Stop to wash hands in between handling dirty and clean items. Set up a chlorine hand dip at 100 ppm chlorine (quat cannot be used) and provide a chlorine test kit to ensure proper concentration. A tub of butter labeled keep refrigerated sitting out at room temperature. Butter squares sitting out at room temperature. These items are products and must be maintain at 41 degrees or below. If you choose you can use a time in lieu of temperature holding practice. You must have written procedures on what product and how you are carrying out the timing process. You can leave the product out of a maximum of four hours and it must be marked with a time. Any remaining product must be discarded after 4 hours. The bar in the lobby must have a designated hand washing sink properly installed to ensure hands are being washed. Currently, only a three compartment ware washing sink is available. Inspector: Cipiti.
Cafe Marie, 3344 Secor, inspected Oct. 3. Food items in three steam tables being reheated improperly. Food may not be reheated in the steam table. Food must be reheated using a direct heat source such as the microwave, stove top, or oven to at least 165 degrees within 2 hours. Items being reheated in the steam table were reheated on the cook top to at least 165 degrees or higher. The liquid egg mixture is holding cold at 45 degrees in the prep top cooler. This is a food and must be held cold at 41 degrees or lower. Adjust this cooler as needed. Inspector: Kelly Sattler.
Discovery Academy, 3835 Secor, inspected Oct. 3. A hot dog was holding hot at 115 degrees upon delivery from the caterer. Hot dogs are a food and must be held hot at 135 degrees or higher. This hot dog must be reheated using the microwave to at least 165 degrees and then held hot in the steam table. There is not one person who is certified in Food Safety Level 1 or higher. This is a requirement of the license and someone must be present who is certified in a food safety course that is approved by the Ohio Department of Health. The school has one employee schedule to go to class in October. Inspector: Sattler.
Speedway, 4305 Sylvania, inspected Oct. 3. Items stored in the hand washing sink. The hand washing sink must be kept clear and accessible for hand washing and cannot be used for storage. Corrected. Inspector: Sattler.
Little Sprouts Academy LLC, 4014 Elmhurst, inspected Oct. 8. Employees must wash hands prior to putting on gloves and/or handling food. Wash hands frequently in between tasks, glove changes, and dirty and clean dishes/after using rest room, or touching hair, body or clothing or immediately after handling raw meats or shell eggs. Improper heating of food. Food must be heated to 165 degrees within 2 hours over direct heat (oven, microwave, or grill top). With a serving temperature of 135 degrees. Use a calibrated thermometer to verify temperatures. Inspector: Seger.
Big Dog Lounge, 313 Conant, Maumee, inspected Oct. 7. Quaternary ammonia test strips needed. Must be 200 ppm. Food thermometer needed if cooking on grill on outside deck. Inspector: Mike Brady.
Martini & Nuzzi’s, 6023 Manley, Maumee, inspected Oct. 8. No hand soap available at hand sink. Unable to locate chlorine or quaternary ammonia test complied. Inspector: Brady.
China Chef, 2528 Perrysburg Holland, Maumee, inspected Oct. 8. Several wet rags on prep counters without sanitizer. Must use 50 to 100 ppm chlorine ( 200 ppm quat sanitizer). Inspector: Brady.
Stop & Go, 732 Conant, Maumee, inspected Oct. 9. Mop sink needed. (Meanwhile discard mop water in toilet). Chlorine test strips needed. Must be 50 to 100 ppm. Inspector: Brady.
Comfort Inn & Suites, 1702 Tollgate, Maumee, inspected Oct. 9. Thermometer needed for all 3 refrigerators. (Keep 41 degrees or less). Inspector: Brady
Zacharya’s Eatery & Cafe, 3455 Alexis, inspected Oct. 9. Wet wiping cloths on the bar. Provide a sanitizer wipe cloth bucket to store in use wiping cloth buckets. When using chlorine bleach for sanitizer it should test at 50 to 100 ppm. Change the sanitizer solution as needed and keep in use wiping cloths in the sanitizer solution. Under counter dish machine tested at 0 ppm. The under-counter chlorine dish machine should test at 50 ppm. Do not use the dish machine until it is repaired and it tests at 50 ppm. Ware washing will be conducting in the 3 compartment sink until the dish machine is repaired. Facility will contact the dish machine company. Inspector: Gottschalk.
Recently inspected restaurants with no violations:
St. John’s Jesuit High School, 5901 Airport.
Shadow Valley Tennis & Fitness Club, 1661 S. Holland Sylvania.
Toledo Country Club - Swimming Pool Snack Bar, 3949 River.
Penguin Place, 2117 River, Maumee.
St. Joseph’s School, 112 Broadway, Maumee.
Five Guys, 1398 Conant, Maumee.
Georgette’s Grounds and Gifts, 311 Conant, Maumee.
Larchmont School, 1515 Slater.
YMCA Childcare at Ottawa Hills, 3602 Indian.
Lazeez, 337 N. St. Clair.