Recently released inspection reports of Lucas County food-service operations.
Eagle Academy Secondary, 1430 Idaho, inspected Dec. 17. Food (lettuce and cheese) cold holding above 41 degrees. Food must be cold held below 41 degrees to prevent bacteria growth. Facility lacks cold holding for serving line. Obtain cold holding for times when food must be cold held for serving. At a minimum work in small portions, ice food down to keep it below 41 degrees. Inspector: Nathan Fries.
Friendship Food Stores, 5805 Navarre, Oregon, inspected Dec. 17. Food (bucket of potatoes) stored on the floor. Food must be stored 6 inches off the ground to prevent possible contamination. Corrected. Inspector: Fries.
Chipotle Mexican Grill, 1385 Conant, Maumee, inspected Dec. 18. Food (cut lettuce) cold holding above 41 degrees Food must be cold held below 41 degrees to prevent bacteria growth. Corrected. Food discarded. Inspector: Fries.
Kroger, 1920 Woodville, Oregon, inspected Dec. 19. Ground meat stored above whole cuts in meat case. Ground meat should be stored below whole cuts to prevent possible cross-contamination. Corrected. Inspector: Fries.
Tropical Smoothie Cafe, 1385 Conant, Maumee, inspected Dec. 20. Food (cut tomatoes and lettuce) cold holding above 41 degrees in the small prep top cooler. Food must be cold held below 41 degrees to prevent growth of harmful organisms. Move food to other coolers, service cooler. Inspector: Fries.
Biggby Coffee, 306 W. Dussel, Maumee, inspected Dec. 20. Food (milk) cold holding above 41 degrees. Food must be cold held below 41 degrees to prevent bacteria growth. Move product to another cooler call for service. Inspector: Fries.
Subway, 3721 Navarre, Oregon, inspected Dec. 23. Unlabeled bottle of chemicals. Chemical must be labeled to prevent misidentification and possible cross-contamination. Inspector: Fries.
Grill Area - Cafe, 2700 Broadway, inspected Dec. 30. Found shredded cheese on ice at 45 degrees and sliced cheese on ice at 47 degrees. Food shall be held at 41 degrees to prevent the growth of bacteria. Keep the cheese refrigerated and when using ice as an exterior make sure that the ice meets the level of the food. Corrected. The quat sanitizer in the three-compartment sink was low. Maintain quat sanitizer at 200 ppm to safely sanitize food contact surfaces. Corrected. The nacho cheese is dispensing from both dispensers below 135 degrees. Food shall be held at 135 degrees or greater to prevent the growth of bacteria. Adjust the dispenser accordingly and repair/replace if necessary. Inspector: Gillian Wilke.
Marco’s Pizza, 2658 W. Central, inspected Dec. 27. Top storage for condiment cooler 3.4) shredded cheese 45 degrees, 3.4) shredded cheddar 48 degrees. Potentially hazardous food must be held cold at 41 degrees or lower to inhibit the growth of bacteria. Adjust or repair this cooler so that food hold cold at 41 degrees or less in storage areas. Inspector: Karen Ash.
NZR Retail of Toledo Inc. Stop & Shop, 801 S. Byrne, inspected Dec. 30. The donuts in the front area are not labeled as to ingredients, source and are not dated. This issue has been addressed previously. Remove the donuts from public use. Stock each sink with soap and paper towels to ensure proper hand washing. The sinks were using portable soap and paper towels that sit around and can disappear. The sink in the public rest room also. This item was noted before as an issue. Inspector: Ash.
The Laurels of Toledo, 1011 N. Byrne, inspected Dec. 27. The quat sanitizer in the bucket at the food prep sink area was low. Maintain quat sanitizer at 200 ppm to safely sanitize. It was redone. Inspector: Ash.
Recently inspected restaurants with no violations:
Toledo Skateland, 5735 Opportunity.
Hickory Farms Outlet Center, 308 W. Dussel, Maumee.
Eagle’s Nest Sweet Retreat, 16 S. Stadium, Oregon.
Maumee Bay General Store, 7410 Jerusalem, Oregon.
Swan Creek Retirement Village, 5916 Cresthaven.
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