Restaurant Inspections: 12-16


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


Secor Lanes, 5520 Secor, inspected Nov. 26. Chili with no date mark. Food must have a seven-day discard date and food must be discarded on day seven. Hand sink in kitchen blocked. Hand wash sink must be easily accessible for proper hand washing. Wet towel with clean dishes drying on drain board. Wet/​damp towels harbor bacteria and may not be used to dry dish ware on. Dish ware must air dry on a clean and sanitized drain board. Build up inside of ice machine. Clean and sanitize the ice machine and components regularly to prevent the growth of bacteria. Inspector: Stacy Seger.

Detroit Stop, 2516 N. Detroit, inspected Nov. 25. Packaged hot dogs and sandwiches without proper labeling. Frozen fish for sale in the freezer case with no labels and in an unapproved single-use bag. Packaged food must be labeled properly. Lighter fluid stored with and above beverages on a storage rack. Store chemicals in a designated area that is separate from or below food and food contact items. Price tags placed over the expiration date on some baby food items. Do not cover the dates on baby foods. The expiration dates on these products must be honestly presented. One box Gerber 8 oz. barley cereal expired on July 17, 2013 and one box of Gerber 8 oz. rice cereal that expired on January 29, 2013. No baby foods or formulas may be out for sale that are past their sale by dates. These items were discarded. Inspector: Kelly Sattler.

Barney’s Convenience Mart, 501 Dussel, inspected Nov. 29. The walk in cooler is holding food above 41 degrees. Food must be held at 41 degrees or less to prevent the growth of bacteria. Adjust the walk in temperature accordingly. Inspector: Gillian Wilke.

Residence Inn, 1370 Arrowhead, Maumee, inspected Nov. 29. Some food on the breakfast buffet lack sneeze guard or lid. Provide a barrier from the public to prevent contamination. Found a few items on the buffet and also in prep in back holding above 41 degrees. Food must be held at 41 degrees or less to prevent the growth of bacteria. Out of temperature food was voluntarily discarded. Suggest nesting food in ice, making sure freezeable containers are swapped out more often or providing mechanical refrigeration for cold holding. Inspector: Wilke.

San Marco’s Restaurant, 2060 Laskey, inspected Nov. 26. Eggs stored improperly coolers. Store eggs on bottom shelf of cooler to prevent cross contamination that can cause a food-borne illness. Inspector: Seger.

Grace’s Kitchen, 5411 N. Summit, inspected Nov. 27. Gravy and soup reheating on the steam table. To destroy any potential bacteria growth, reheating must be conducted rapidly over a direct heat source. Corrected. An unlabeled chemical spray bottle stored at the end of the fry line. Spray bottles must be labeled with the common name of ingredients to prevent a potential chemical contamination. Inspector: Kerry Stanley.

Wendy’s, 3465 Stickney, inspected Nov. 27. Mushroom cheese sauce holding below 135 degrees, rather than at 135 degrees or above as required. Corrected. Inspector: Stanley.

River Diner, 2040 Ottawa River, inspected Nov. 26. No hot water available. Facility must have hot water available for hand washing, ware washing, and cleaning. Make necessary repairs/​adjustments to return hot water. Inspector: Stanley.

Golden Koi Restaurant, 3550 Executive, inspected Nov. 22. No date marking on fried chicken and other cooked food in the walk-in cooler. Refrigerated, ready-to-eat food must be date marked if held more than 24 hours. Food can be held up to seven days at 41 degrees or lower. Inspector: Sattler.

Holy Trinity Day Nursey School, 1825 Glendale, inspected Nov. 26. The milk sitting out is 48 degrees. Keep milk in refrigerator when not in use. Inspector: Wilke.

Toledo Food Center, 303 Main, inspected Nov. 26. Do not store processed American sliced cheese out of cold holding. This product is labeled keep refrigerated. Product was still at safe temperatures and placed inside a cooler at inspection. Raw ground turkey being stored above raw ground beef. Raw ground pork being stored above raw steak. Follow proper storage guidelines to prevent cross contamination. Raw poultry must be stored below other raw meats, ground pork must be stored below raw steak. Bag of single-use meat trays being stored directly on the floor. To prevent contamination, store these items at least six inches off the ground. Inspector: Wilke.

Stranahan Elementary School, 3840 Holland Sylvania, Sylvania, inspected Nov. 22. The food prep sink has a direct connection to the sewer line. The food prep sink must have a two-inch indirect connection to the sewer line. Correct plumbing to create a proper air gap. Repeat violation. Inspector: Nathan Fries.

Sylvania Franciscan Academy, 5335 Silica, Sylvania, inspected Nov. 25. Open food (lettuce, cheese, tomatoes) on the condiment table. Open food must be placed under a sneeze guard to protect from cross contamination. Food (cheese, lettuce) cold holding on the condiment table at above 41 degrees. Food must be cold below 41 degrees to prevent bacteria growth. Facility lacks a cold holding unit for things such as lettuce, cheese, and yogurt. Provide approved cold holding equipment for the serving line. Food was iced down as a temporary solution. Inspector: Fries.

Jack’s Superette, 56 N. Howard, Curtice, inspected Nov. 20. Deer for processing stored above store product. Keep deer separated from store product to prevent possible cross contamination. Corrected. Canned food stored on the aisle floor. Keep food six inches off the ground. Inspector: Fries.

Stop and Go, 1409 Western, inspected Nov. 21. Raw bacon stored above ready-to-eat food. Raw bacon should be stored below ready-to-eat food to prevent cross contamination. Inspector: Fries.

Toledo Preparatory Fitness Academy, 3001 Hill, inspected Nov. 21. Food (shredded lettuce) at 46 degrees. Food must be cold held below 41 degrees to prevent bacteria growth. Inspector: Fries.

Maumee Bay, 1750 Park, Oregon, inspected Nov. 13. Food stored on the floor of the walk in freezer. Food must be stored six inches off the floor to prevent possible contamination. Inspector: Fries.

Rite Aide, 3362 Navarre, Oregon, inspected Nov. 21. Baby food for sale past its expiration date. Baby food must be used or discarded by its expiration date. Food removed from sale (2 cans Enfamil premium newborn formula). Inspector: Fries.

Orchard Villa, 2841 Munding, Oregon, inspected Nov. 12. Food out unattended at above 41 degrees (hamburger 52 degrees and gravy 44 degrees). Food should be held below 41 degrees to prevent bacteria growth. Once food is pulled out for prep it should be worked on to minimize the amount of time the food is not under direct refrigeration. (hamburger were removed from service and gravy placed back in the walk in). Inspector: Fries.

Oregon Nursing & Rehabilitation Center, 904 Isaac Streets, Oregon, inspected Nov. 4. Food hot holding below 135 degrees. Food must be hot held above 135 degrees to prevent bacteria growth. (Corrected food discarded). Inspector: Fries.

L & W Market, 602 Western, inspected Nov. 13. Eggs stored above milk. Eggs should be stored below ready-to-eat food/​beverages to prevent possible cross contamination. Inspector: Fries.

Kentucky Fried Chicken, 2224 Woodville, Oregon, inspected Nov. 7. Raw chicken left out on prep table. Chicken was 52 degrees. Food must be cold held below 41 degrees. Do not take food out of cold holding unless it is being prepared, then return it to cold holding, or cook it to prevent bacteria growth. Chicken was discarded. Cheese cold holding at above 41 degrees. Food must be cold held below 41 degrees to prevent bacteria growth. Food was discarded. Inspector: Fries.

Achieve Career Preparatory Academy, 301 Collingwood, inspected Nov. 21. Sausage patties are holding hot at 130 degrees. Sausage must be held hot at 135 degrees or higher. Adjust the steam table so that this product holds hot at proper temperature. Inspector: Sattler.

Tim Hortons, 4735 Monroe, inspected Nov. 21. There is no hot water available at the rest room hand sinks or at the hand sink at the back of the store near the walk in cooler. Hot water of a least 100 degrees must be available for proper hand washing. Restore hot water of at least 100 degrees to all sinks immediately. Inspector: Sattler.

Olga’s Kitchen, 5001 Monroe, inspected Nov. 21. Improper cooling practices with peasant soup and gyro meat cooling in covered containers. Both food are still hot holding above 135 degrees. Use an active cooling method to cool food properly. Food were uncovered. Inspector: Sattler.

JB’s Food Mart, 1802 W. Bancroft, inspected Nov. 25. The display cooler is holding food above 41 degrees. Cooler was adjusted and is how holding food 41 degrees or less. Inspector: Wilke.


Recently inspected restaurants with no violations:

Glendale-Feilbach School, 2317 Cass.

International House C-Stone, 2801 W. Bancroft.

Club Irie Lounge, 1609 W. Bancroft.

Sylvania Children’s Center, 3421 Talmadge.

Pizza Hut, 3165 Navarre, Oregon.

Oakdale Elementary School, 1620 E. Broadway.

N. Engineering PDD Express, 1700 Westwood.

Jerusalem Elementary, 535 Yondota, Curtice.

Winterfield Ventures Academy, 305 Wenz.

Mancino’s Pizza and Grinders, 2325 Woodville, Oregon.

Harvard School, 1949 Glendale.

Summit Diner, 1039 N. Summit.

Rod’s Bar & Grill, 2755 Lagrange.

7-Eleven Food Store, 4505 Lewis.

Alpine House of Toledo, 2905 Tremainsville.