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Published: 12/2/2013 - Updated: 4 months ago

Restaurant Inspections: 12-02

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

Violations:

China House, 1122 N. Byrne, inspected Nov. 12. Fried chicken and egg rolls were sitting out or in prep for too long with temperatures ranging from 57 to 132 degrees. Food must be held at 41 degrees or lower or held hot at 135 degrees or higher to prevent bacteria growth. Do not allow food in prep to stay out too long; use smaller portions. Make sure to begin actively cooling hot foods once they reach 135 degrees. Repeat violation. Raw shell eggs stored above ready-to-eat food in Pepsi cooler. Store ready-to-eat food above raw meats/​poultry to prevent cross contamination. Corrected. Shrimp in prep-top cooler is holding above 41 degrees and is double panned. Do not double pan food in prep-top; the food must be deep in the well to hold proper temperature. Corrected. Cut cabbage sitting out at room temperature. Cut cabbage must be held at 41 degrees or lower to prevent bacteria growth. Keep cabbage in cooler once it is cut. Wet towels on counter tops and no sanitizer bucket set up. Store wet towels in sanitizer bucket to prevent bacteria growth and make sure bucket is set up at all hours of operation to sanitize food-contact surfaces. Raw chicken sitting in three-bay sink. Food preparation sink full of produce. Food thawing and preparation must be done in food-prep sink, not three-bay sink, to prevent contamination. Inspector: Gillian Wilke.

Toledo Thai Restaurant, 4011 Secor, inspected Nov. 13. Raw chicken stored above ready-to-eat food in bottom of prep-top cooler. To prevent cross-contamination store raw meats, seafood, and eggs separate from or below ready-to-eat food. Sanitizer too weak in wipe-cloth bucket. Use chlorine bleach sanitizer at 50 to 100 ppm to effectively and safely sanitize food-contact surfaces. Inspector: Kelly Sattler.

Nick & Jimmy’s Bar & Grill, 4956 Monroe, inspected Nov. 13. No sanitizer bucket set up at the front cooking area or bar. Keep a sanitizer bucket set up with the correct concentration of sanitizer in food prep areas for cleaning prep surfaces. Inspector: Sattler.

Toledo School for the Arts, 333 14th, inspected Nov. 13. Uncovered pickup truck being used to deliver food to facility. Covering must be secure during delivery and food being exposed. Food shall be protected from contamination from the environment during transportation actions. Inspector: Josh Niese.

Subway, 5803 Monroe, Sylvania, inspected Nov. 13. Improper thawing of bag soup on prep table at room temperature. Time/​temperature control for safety food can be thawed under cold running water in the food prep sink to 41 degrees, in the walk-in cooler, or cook from frozen. Never thaw food at room temperature. Corrected. Inspector: Jennifer Gottschalk.

Jet’s Pizza, 4900 N. McCord, Sylvania, inspected Nov. 12. Cooked pizza sitting out at room temperature for slices instead of placing in hot-holding cabinet. Cooked pizza is considered a time/​temperature control for safety food item and must be held hot at 135 degrees or higher or held cold at 41 degrees or lower. Pizza for slices may not sit out at room temperature. Pizza discarded. Place pizza for slices in the warmer and check temperature for 135 degrees or higher. No sanitizer wiping cloth bucket set up. Employees must set up a sanitizer wiping cloth bucket before beginning work. Store all in-use wiping cloths in sanitizer solution. For bleach sanitizer, it should test 50 to 100 ppm. Change the sanitizer solution as needed. Repeat violation. Unlabeled chemical spray bottles. Chemical spray bottles must be properly labeled for employees to know contents. Discard unlabeled spray bottles. Label bottles properly and store them with other chemicals, away from food and food-contact items to protect from cross-contamination. Boxes of food-contact items stored directly on storage-room floor. Food and food-contact items must be stored at least 6 inches off the floor to protect from cross-contamination. Facilities must have a person in charge at all times who knows basic food safety information, such as how to set up a wiping cloth bucket and how to check temperature to properly cold-hold and hot-hold food. The person in charge is responsible for teaching employees basic food rules and ensure food is handled properly to prevent cross-contamination. Inspector: Gottschalk.

Mayberry Dinner, 8253 Mayberry, Sylvania, inspected Nov. 13. Front wiping-cloth bucket was made with liquid bleach and detergent. A wiping-cloth bucket is made with warm water and sanitizer. Since facility used bleach, add a bleach to warm water in the sanitizer wiping-cloth bucket and test with the chlorine test kit. For unscented chlorine bleach, it should test at 50 to 100 ppm. Corrected. Inspector: Gottschalk.

Wingate Inn & Suites, 5480 S. Main, Sylvania, inspected Nov. 13. Buffet-line cooler temperature 54 degrees, and cooler sounds like water is running in it. Cooler was defrosted and is on a regular defrost schedule. This is a new cooler. Service call to be made for proper repairs. Continue to monitor the cooler and food temperatures. Inspector: Gottschalk.

Kingston Residence of Sylvania, 4125 King, Sylvania, inspected Nov. 12. Time/​temperature control for safety food hot-holding below 135 degrees in steam table: sausage at 124 degrees, sausage gravy 128 to 130 degrees. Food must be held hot at 135 degrees or higher to prevent bacteria growth. When setting up steam table, place empty pans in steam well to help maintain heat. Inspector: Gottschalk.

Lido Lanes, 865 South, inspected Nov. 14. Food not date marked. Food must have a seven-day discard date. Day One is the day the product is opened, altered, or prepared. Corrected. Inspector: Stacy Seger.

McDonald’s, 1405 S. Byrne, inspected Nov. 14. Prep-top cooler holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler accordingly. Wet wiping towels stored on food-contact surfaces, no sanitizer detected in bucket set up in back area of facility. Store wet towels in sanitizer bucket when not in use to prevent bacteria growth, and maintain sanitizer concentration in bucket at 50 to 100 ppm for chlorine and 200 ppm for quaternary ammonia. Inspector: Wilke.

Zavotski Custom Meat & Deli LLC, 2600 W. Sylvania, inspected Nov. 13. Food in top left corner of display case holding premade salads holding above 41 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler. Inspector: Wilke.

Bekos Market II, 868 Oakwood, inspected Nov. 12. Hand sink must be clean and sanitary. Wash hands prior to putting on gloves when slicing deli meat. Inspector: Seger.

Church’s Chicken, 1102 South, inspected Nov. 12. Cole slaw and pies holding at 47 degrees. Food must be held at 41 degrees or below to limit bacteria growth. Adjust cooler or have unit repaired to hold at proper temperature. Cole slaw discarded. Light in walk-in cooler is not working properly. Light intensity shall be at least 10 foot-candles (108 lux) at a distance of 30 inches (75 cm) above the floor in walk-in refrigeration units and dry food storage areas. Replace light bulbs. Inspector: Seger.

Yoko, 465 Dussel, Maumee, inspected Nov. 8. Keep chlorine sanitizer at 100 ppm for wipe-cloth buckets. Ice scoop and lemon container down inside potable ice. Do not store items in potable ice that could cause cross contamination. Inspector: Mike Brady.

Bangkok Kitchen, 582 Dussel, Nov. 8, inspected Nov. 8. Sanitizer solution in back prep area at 200 ppm. Must be 100 ppm. Keep another sanitizer solution bucket up near cook line also. Inspector: Brady.

YMCA @ Maumee Child Development Center, 716 Askin, Maumee, inspected Nov. 12. Repair damaged walls near two outside doors in basement near food-storage area. Inspector: Brady.

Phoenicia Student Union, 2801 W. Bancroft, inspected Nov. 12. Under-counter cooler holding food above 41 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler. Inspector: Wilke.

Little Explorers, 1555 S. Byrne, inspected Nov. 8. Reach-in cooler holding food above 41 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler. Facility is serving whole apples but lacks a proper food-preparation sink for washing produce. Apples, pears, and any other produce where the skin is eaten may not be offered unless a food-prep sink is installed by a licensed plumber, or produce must come prewashed. Discontinue offering apples. Inspector: Wilke.

Kobacker, 3130 Glendale, inspected Nov. 8. Low-temperature dish machine not dispensing chlorine sanitizer. Contact licensed repair service to fix the dish machine to dispense chlorine sanitizer at 50 to 100 ppm. Use two-bay sink for ware washing until dish machine is reinspected. Inspector: Wilke.

 

Recently inspected restaurants with no violations:

Subway, 540 S. Reynolds.

Nick’s Family Cafe, 2516 S. Reynolds.

Swan Creek Retirement Village, 5916 Cresthaven.

Swan Creek, RVHC, 1650 Swan Creek.

Maumee Indoor Theatre, 601 Conant, Maumee.

Parkway Place, 2592 Parkway, Maumee.

Panera Bread, 491 Dussel, Maumee.

South Toledo Golf Clubs, 3915 Heatherdowns.

Residence Inn, 1370 Arrowhead, Maumee.

University Carry Out, 1852 W. Bancroft.

Pizza Hut, 124 Chesterfield, Maumee.

Maumee Antique Mall LLC, 1552 Reynolds, Maumee.

Friendly’s, 1502 Reynolds, Maumee.

Dollar Tree, 2518 S. Reynolds.

NWOQMRA, 2901 Key, Maumee.

Calvary Church, 1360 Conant, Maumee.

Daffy’s Thirsty Duck, 5134 Lewis.

Al Ahmed’s Steak House, 1923 W. Alexis.

El Tipico Taco, 1444 South.

EOPA Toledo Lucas County Head Start St. James, 872 Orchard.

Toddler Tech, 4030 Royer.

Central Market, 330 W. Central.

Food for Less, 352 W. Central.

Son-Shine Educational Day Care, 5701 Sylvania.

Mt. Vernon Head Start, 825 N. Byrne.

Taco Bell, 3460 Airport.

Marco’s Pizza, 1419 South.

Kingston Care Center of Sylvania - Main Kitchen, 4121 King, Sylvania.

Kingston Care Center of Sylvania - First Floor, 4121 King, Sylvania.



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