Recently released inspection reports of Lucas County food-service operations.
Longhorn Saloon, 944 Phillips, inspected Nov. 4. Wet wipe rag sitting on counter. To limit bacteria growth, wet wipe rags must be stored submerged in sanitizer wipe bucket. Buildup in pop nozzle and holster. Properly clean and sanitize equipment regularly to prevent buildup. Remove black nozzle for proper cleaning. Inspector: Stacy Seger.
Top Shotz Bar & Grill, 5860 Lewis, inspected Nov. 4. Buildup inside ice machine. Properly clean and sanitize ice machine regularly to prevent bacteria growth. Inspector: Seger.
Burger King, 33 S. Reynolds, inspected Nov. 5. Broken and cracked containers, lids, and trays. Containers must be free of cracks and damage to prevent physical contamination. Discard broken containers. Inspector: Seger.
Monnettes’ Market, 2003 N. Reynolds, inspected Nov. 5. Buildup on spray nozzles above produce. Clean and maintain spray nozzles. Food repackaged for retail sale must have proper ingredients labels. Inspector: Seger.
Vito’s Pizza and Subs, 2129 N. Reynolds, inspected Nov. 5. Prep table holding at 47 degrees. Food must be held at 41 degrees or below to prevent bacteria growth. Cooler adjusted. Inspector: Seger.
McDonald’s, 36 N. Reynolds, inspected Nov. 5. Trays with excess food buildup stored with clean equipment and utensils. Trays no longer able to be thoroughly cleaned must be discarded. Dried food debris inside paper trays. Equipment must be cleaned daily to prevent buildup. Cooler door is broken and does not seal properly. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be keep intact, tight, and adjusted in accordance with manufacturer’s specifications. Door must be repaired. Milk in countertop cooler holding milk at unsafe temperature. Food must be held at 41 degrees or below to prevent bacteria growth. Do not use cooler until it can hold proper temperature. Milk relocated. Inspector: Seger.
K&J Meats, 3047 Glendale, inspected Oct. 29. Raw shell eggs stored on top of milk, and tomatoes stored on raw bacon in walk-in cooler. Store ready-to-eat food above and away from raw meats/poultry to prevent cross contamination. Inspector: Seger.
Green Valley Restaurant, 519 S. Reynolds, inspected Nov. 5. Raid insecticide found in facility. Raid is not an approved chemical for this facility. Contact a licensed pest-control operator to apply any pesticide. Bleach in three-bay sink at 50 to 100 ppm. Facility is cooking food and will be changed to a Class 3. Inspector: Gillian Wilke.
Little Acapulco, 3333 Airport, inspected Nov. 5. Prep-top cooler holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Contact licensed repair service to fix cooler. Discard out-of-temperature food. Chlorine sanitizer in bucket was low. Maintain chlorine sanitizer at 50 to 100 ppm to properly sanitize food-contact surfaces. Corrected. Raw shell eggs and raw beef stored above ready-to-eat food. Stored raw meats and poultry below ready-to-eat food to prevent contamination. Inspector: Wilke.
Penn Station East Coast Subs, 4798 Monroe, inspected Oct. 29. Prep-top cooler by the lemonade is holding food at 67 degrees.. Food must be held cold at 41 degrees or lower. Discard chicken salad and sliced tomatoes. Discontinue use of this cooler and repair immediately. Inspector: Kelly Sattler.
Rudy’s Hot Dog, 4748 Monroe, inspected Oct. 29. Unwashed produce items such as potatoes and carrots are used, but there is no food-prep sink for washing them. Install a food-prep sink with a two-inch air gap in the plumbing for washing produce, or install a two-inch air gap to the sanitizer bay of the three-bay sink sink for this purpose. Pudding dated beyond a seven-day hold time in the dessert case. Refrigerated, ready-to-eat food must be date marked for no longer than seven days once the manufacturer’s packaging is opened. Inspector: Sattler.
Zoup! Fresh Soup Company, 4204 W. Sylvania, inspected Oct. 28. Quat sanitizer from dispenser too weak at less than 150 ppm. Adjust this dispenser so that multi-range quat sanitizer dispenses at 150 to 400 ppm. Hand measure sanitizer for wipe cloth buckets and three-bay sink until this is adjusted or repaired. Dispenser adjusted so it dispenses at 150 ppm. Inspector: Sattler.
Executive Diner, 2516 Sylvania, inspected Nov. 1. Dish machine not dispensing chlorine sanitizer. Primer switch was held, it appeared sanitizer was not pumping properly through the tubes. A chlorine test kit was not available. Provide a chlorine test kit and use every day to verify concentration. Inspector: Kelly Cipiti.
In & Out Express, 5870 Skyview, inspected Oct. 25. Buildup in slush dispensing area. Clean and sanitize according to manufacturer’s specifications. Hand sink blocked by distressed merchandise and completely full with wrappings from stock. Hand sink must be accessible to ensure proper hand washing. Do not block or use for storage. Inspector: Kerry Stanley.
The Palms Bar & Grill, 312 Tudor, inspected Nov. 6. No probe-style thermometer available to verify proper food temperatures. Provide probe-style thermometer capable of reading from 0 to 220 degrees. Unlabeled chemical spray bottle on chemical storage shelf. Label spray bottles with common names of ingredients to prevent chemical contamination. Corrected. Inspector: Stanley.
Golden City Restaurant, 5051 N. Summit, inspected Oct. 30. Employee food and uncovered beverage stored on shelf above preparation area; employees may only eat in a designated area away from food, work surfaces, etc. Employees may have a beverage in the kitchen but it must have a lid and be stored to protect food and surfaces from contamination. Dish machine dispensing 0 ppm chlorine. To properly sanitize, dish machine must dispense 50 to 100 ppm chlorine. Facility is manually adding sanitizer to dish machine; surface was verified at 50 ppm. Inspector: Stanley.
The Original Royal Pizza, 4843 N. Detroit, inspected Oct. 30. Cheese sauce, taco meat, and refried beans in the warmer below 135 degrees. To limit bacteria growth, food in hot holding must maintain 135 degrees or higher. Corrected. No probe-style thermometer available to verify proper temperatures. Maintain probe-style thermometer capable of reading from 0 to 200 degrees. No wipe cloth bucket available to sanitize surfaces. During hours of operation, facility must have wipe cloth bucket set up to properly sanitize surfaces and store damp/soiled cloths. Inspector: Stanley.
Central Catholic High School, 2550 Cherry, inspected Oct. 30. Portioned cups of cheese sauce in pretzel warmer below 135 degrees. To limit bacteria growth, food must be maintained hot at 135 degrees or above, or held cold at 41 degrees or below. Do not use pretzel warmer to hold foods. Unlabeled chemical spray bottle in the cabinet across from the dish machine. Label spray bottles with contents’ common names of prevent chemical contamination. Inspector: Stanley.
Applebee’s Neighborhood Grill & Bar, 266 E. Alexis, inspected Oct. 22. Uncovered beverage in back prep area; employee beverages must have lids with straws and be stored to protect food and clean items/surfaces from contamination. Corrected. Salad prep-top cooler holding product above 41 degrees. To limit bacteria growth, refrigeration must hold product at 41 degrees or lower. Defrost cycle is scheduled during the busy lunch rush, service contacted to adjust defrost cycle. Corrected. Inspector: Stanley.
Little Caesar’s Pizza, 4747 Suder, inspected Oct. 21. No wipe cloth bucket set up. During hours of operation, a wipe cloth bucket must be set up to properly store damp/soiled cloths and to properly sanitize surfaces. Repeat violation. Facility holding pizzas time in lieu of temperature before baking without the time the product was removed from refrigeration indicated. Facility is required to follow the approved time in lieu of temperature procedures to limit bacteria growth. Manager contacted staff by phone to get the time pizzas were removed from the cooler. Corrected. Inspector: Stanley.
Cinco De Mayo, 304 E. Alexis, inspected Oct. 21. Can of whipping cream stored at room temperature. To limit bacteria growth, food items must be held cold at 41 degrees or lower. Do not store room temperature. Corrected. Inspector: Stanley.
Cater You Family Diner, 3929 Lagrange, inspected Oct. 28. Cooked ham and shredded cheese stored below raw meats in the new two-door cooler. To prevent cross contamination, store raw meats and shell eggs below other food items. Corrected. Unlabeled chemical spray bottle hanging from a shelving unit in back area. Label spray bottles with contents’ common names to prevent chemical contamination. Corrected. Inspector: Stanley.
Woodward High School, 600 E. Streicher, inspected Oct. 22. Portioned cups of sour cream stored at room temperature at 50 degrees. To limit bacteria growth, food must be held cold at 41 degrees or lower. Corrected. Inspector: Stanley.
Subway, 8249 Sylvania-Metamora, Sylvania, inspected Nov. 5. Chicken strips portioned in paper boats at 53 degrees. Container stocked too full to allow food to maintain 41 degrees or lower. Top three portioned paper boats of chicken removed and discarded. Remainder of chicken had a temperature of 38 degrees. Do not overstock the containers. Time/temperature control for safety food must be held cold at 41 degrees or lower. One unlabeled spray bottle with water. Chemical spray bottles must be labeled to allow employees to know contents, even if they contain water. Store chemicals away from food and food-contact items to prevent contamination. Repeat violation. Inspector: Jennifer Gottschalk.
Carmel’s Mexican Restaurant, 2947 Tremainsville, inspected Nov. 6. Buildup inside ice machine. Keep ice machines on a cleaning schedule to prevent bacteria growth. Until ice machine is cleaned, bagged ice must be used for consumption. Inspector: Seger.
Lighthouse Christian Day Care Center, 2324 W. Alexis, inspected Nov. 6. Bleach in spray bottles above 200 ppm. When using bleach as a sanitizer, concentration must be between 50 to 100 ppm to prevent chemical residue/chemical poisoning. Use test strips to verify concentrations. Wet sanitizing rag left out with spray sanitizer. When using sanitizer from a spray bottle, disposable towels must be used. Wet wipe rags harbor bacteria and must be used with a sanitizer bucket. Inspector: Seger.
OB’s Bar & Grill, 2243 Tremainsville, inspected Nov. 6. No wipe bucket set up. A wipe bucket with 50 to 100 ppm bleach or 200 ppm quat must be set up and used during hours of operation. If/when using a spray bottle for wiping counters, a disposable towel must be used. Chlorine concentration in spray bottle hanging on sink is over 200 ppm. To limit chemical residue/chemical poisoning the concentration must be the same as a wipe bucket: 50 to 100 ppm. Inspector: Seger.
Subway, 548 Dussel, inspected Nov. 5. Thermometer needed in under-counter refrigerator. Quat sanitizer auto-dispensing at only 100 ppm. Must be 200 ppm. Inspector: Mike Brady.
Biggby Coffee, 2959 Navarre, Oregon, inspected Nov. 2. Milk being added to previously steamed milk that had fallen to 125 degrees to be re-steamed for service. Facility does not have hot holding nor can it cool and reheat or hold time in lieu of temperature. If milk is steamed, it must be for immediate service. Any leftovers should be discarded and the pitcher washed, rinsed, and sanitized. Milk discarded. Inspector: Nathan Fries.
Wendy’s, 2866 Navaree, Oregon, inspected Oct. 30. Hamburger patties rinsed in unsanitized bay of three-bay sink and exposed to dish detergent from an adjacent bay. Food prep should only be done in a sanitized prep sink to avoid contamination. Food discarded. Raw bacon left out at 47 degrees. Food must be cold held below 41 degrees to prevent bacteria growth. Food placed under refrigeration. Inspector: Fries.
Rosebud’s, 2246 Navarre, inspected Nov. 4. Hot dogs thawing at room temperature. Thawing should be done in a cooler or as part of the cooking process to prevent bacteria growth. Inspector: Fries.
China Palace, 3342 Glendale, inspected Nov. 6. Raw shrimp out in prep at 61 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Work with smaller portions to control food temperature while out at room temperature. Back hand sink blocked. Hand sinks must be clear and easily accessible to promote proper hand washing. Corrected. Raw shell eggs stored above ready-to-eat food in prep-top cooler. Store raw shell eggs below ready-to-eat food to prevent cross contamination. Did not observe any date marking. A date mark is required on ready-to-eat food held over 24 hours to prevent bacteria growth. Inspector: Wilke.
Kroger, 1415 S. Byrne, inspected Nov. 6. Found six containers of expired baby formula powder. Baby goods must be sold or discarded by expiration date. Product discarded. Sanitizer in spray bottle was low. Maintain sanitizer at 200 ppm to safely sanitize food-contact surfaces. Yogurt parfait labels do not explicitly list ingredients. Product label shall include a list of ingredients in descending order of predominance by weight. Label may not read "may contain the following." Chicken chunks in hot cabinet at 125 degrees. Food shall be held hot at 135 degrees or higher to prevent bacteria growth. Chicken discarded. Inspector: Wilke.
Toledo Speedway Lounge, 5625 Benore, inspected Oct. 29. Upright freezer in back storage area unable close and product found no longer in frozen state. Make necessary repairs to freezer door to seal completely and keep product frozen. Product must be discarded. Inspector: Stanley.
Vito’s Pizza and Subs, 3392 Lagrange, inspected Oct. 29. Food handlers wearing bracelets during food preparation. Food handlers are only permitted to wear one plain band on the finger, but no watches or bracelets except medical alert bracelets. Food handlers handling money without washing hands before going to food preparation. Food handlers must wash hands after handling money before they resume handling food or food-contact items. No hand soap at back kitchen hand sink. Keep hand sinks stocked with hand soap and paper towels at all times. Inspector: Stanley.
Wings and Pizza of Manhattan, 555 E. Manhattan, inspected Oct. 29. Uncovered employee beverage on side prep table; employee beverages must have lids and be stored to protect food and clean items/surfaces from contamination. Uncovered battering mix in walk-in cooler and in dry storage area. Food items must be protected from contamination; keep items covered with a food approved material such as plastic wrap, foil, or a lid. Damp/soiled cloths on prep surfaces. During hours of operation, facility must have a wipe-cloth bucket set up at 100 ppm chlorine to properly store damp/soiled cloths. Frozen fish thawing in standing water. To limit bacteria growth, food thawing may only be conducted under refrigeration, completely submerged under running cold water in prep sink, in the microwave, or cooking directly from frozen. Never thaw food at room temperature or in standing water. Inspector: Stanley.
The Oarhouse Bar & Grille, 5044 Suder, inspected Oct. 29. Dish machine dispensing 0 ppm chlorine. To properly sanitize with chlorine, the concentration must be 50 to 100 ppm. Facility must manually wash, rinse, and sanitize in three-bay sink until dish machine is repaired and verified. Repeat violation. Inspector: Stanley.
Crescent Learning Center, 5227 Main, Sylvania, inspected Nov. 6. Employees making bare-hand contact with crackers. When handling ready-to-eat food including crackers,wash hands and place gloves on or use a utensil. No bare-hand contact allowed with any ready-to-eat foods. A ready-to-eat food item is a food that can be eaten without another cooking process. Corrected. Inspector: Gottschalk.
Papa John’s Pizza, 4024 N. Holland-Sylvania, inspected Nov. 5. Papa John’s sauce cups out at room temperature; sauce labels state to keep refrigerated. Cups discarded by management. Read labels for proper storage of each type of sauce or dressing. If sauce cups can stay out at room temperature, provide documentation. Without documentation, sauce cups must remain in cooler at 41 degrees or lower. Corrected. Inspector: Gottschalk.
Element 112, 5735 N. Main, Sylvania, inspected Nov. 5. One unlabeled chemical spray bottle hanging with other chemicals. Chemical spray bottles must be labeled to allow employees to know contents. One bottle of sanitizer in bottom drawer of cooler with plates. Store chemicals in separate area away from food and food-contact items to protect from cross contamination. Corrected. Inspector: Gottschalk.
Church’s Chicken, 2124 Franklin, inspected Nov. 7. Did not observe a person in charge who demonstrated knowledge associated with food- borne disease prevention and application. A person in charge shall be available at all times who is able to demonstrate appropriate food-safety knowledge. Did not observe employees washing hands properly before putting on gloves to work with food. Food employees shall wash their hands and exposed portions of their arms prior to donning gloves for working with food. Inspector: Josh Niese.
Island Variety Carryout, 722 Dearborn.
McKinley Elementary School, 3344 Westland.
Beverly Elementary School, 3548 Detroit.
Jacky’s Depot, 130 Dudley, Maumee.
Comfort Inn West, 1426 Reynolds, Maumee.
Knotty Pine Cafe, Inc., 5204 Lewis.
Aldi, 3015 Glendale.
Ayana’s Coney Island & Pizzeria, 1488 W. Sylvania.
Rite Aid, 1012 W. Sylvania.
Nautica Coffee, LTD, 5645 Mayberry Square East, Sylvania.
Whiteford Elementary School, 4708 Whiteford.
Chase Elementary School, 600 Bassett.
McDonald’s, 567 E. Manhattan.
Leverette Middle School, 445 E. Manhattan.
Blue Skies Forever, 1965 Shoreland.
Rosa Parks Elementary School, 3350 Cherry.
In & Out Mart, 4833 N. Summit.
Navarre Elementary School, 800 Kingston.
Wildwood Cafe, 1208 N. Reynolds.
Arby’s, 2647 Navarre, Oregon.
Cardinal Stritch High School, 3225 Pickle, Oregon.
Starr Elementary School, 3230 Starr, Oregon.
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