Recently released inspection reports of Lucas County food-service operations.
Charlie’s Homemade Pizza and Edibles, 6600 Sylvania, Sylvania, inspected Jan. 10. Pasta cooling with lids on and stacked in walk-in cooler. Food must be fully cooled to 41 degrees or lower before lids may be placed on containers and containers can be stacked. Corrected. Time/temperature control for safety foods above 41 degrees in pizza prep-top cooler. Food must be held at 41 degrees or lower to prevent bacteria growth. Air temperature of cooler was 40 degrees and cooler was just stocked. Continue to monitor cooler temperature to ensure food is held at 41 degrees or lower. Cooler air temperature should be 33 to 36 degrees to maintain food at 41 degrees or lower. If cooler temperature rises, remove food and make necessary repairs. Inspector: Jennifer Gottschalk.
Jo Jo Pizza, 5614 Mayberry Square, Sylvania, inspected Jan. 9. No date label on cooked lasagna in prep-top cooler. Food held over 24 hours must be dated so employees know when to discard it. Time/temperature control for safety food hot-holding below 135 degrees in steam table. When hot-holding food, it must be 135 degrees or higher to prevent bacteria growth. Food reheated to 165 degrees. Stir food often and check temperatures with a calibrated food thermometer. Raw ground beef stored above produce in walk-in cooler. Follow proper food storage order in coolers to prevent cross-contamination. Store produce and ready-to-eat food above raw meat. Inspector: Gottschalk.
Grape Leaf Express, 5236 Monroe, inspected Jan. 9. No sanitizer detected in front wipe-cloth bucket. Change out sanitizer buckets as often as needed to maintain chlorine bleach at 50 to 100 ppm. Corrected. Inspector: Kelly Sattler.
Tony Packo’s Express, 4701 Talmadge, inspected Jan. 9. Shredded cheese holding cold on ice at 43 degrees. Shredded cheese is a food and must be held cold at 41 degrees or lower. Add ice to completely surround cheese container up to fill level. No sanitizer detected in either the wipe-cloth bucket or three-bay sink setup; dispenser found to be out of product. Corrected. Inspector: Sattler.
Burger King, 713 Conant, Maumee, inspected Jan. 9. Tater tots hot holding at 124 degrees and not labeled with an expiration time. Food must be held hot at 135 degrees or higher or properly held based on time in lieu of temperature. Manager stated that product had expired and was discarded. Inspector: Sattler.
Subway, 5821 W. Central, inspected Jan. 10. No sanitizer detected in wipe-cloth bucket at front counter. Wipe-cloth bucket with correct sanitizer concentration must be set up for sanitizing surfaces and storing wipe cloths. Change out sanitizer as needed to maintain multirange quat sanitizer at 150 to 400 ppm. Inspector: Sattler.
KO’s Garden, 14241 Airport, Swanton, inspected Jan. 9. Cross-contamination found in walk-in cooler. Raw shell eggs found holding over raw meat items. Raw shell eggs should be held on lowest shelf of a cooler to protect other food products from contamination. Re-arrange cooler to be in proper order. Food found holding on walk-in cooler floor. Food must be six inches or more above the floor to prevent contamination. Inspector: Sara Becker.
BP/Barney’s Convenience Mart, 3211 Briarfield, Maumee, inspected Jan. 9. Chemicals found in prep sink and on three-bay sink drain board. Chemicals must be stored away from equipment and food to prevent chemical contamination. Inspector: Becker.
Mayberry Diner Toledo Inc., 2155 S. Byrne, inspected Jan. 9. Large container of chili cooling inside walk-in cooler fully covered with a lid. This method is improper for cooling food. When cooling food, reach 70 degrees within two hours and then 41 degrees within the next four hours. Place food in a two-inch container and do not cover until 41 degrees is reached. Use a calibrated thermometer to verify temperatures. Raw bacon and raw beef stored over bucket of feta cheese and bucket of pickles. To prevent cross-contamination, store raw meats below ready-to-eat foods. Rearrange cooler to ensure proper storage order. A bag of hot dogs, a container of corn beef, and a container of deli meat not marked with dates. To track the amount of days food is kept, mark items with a date mark not to exceed seven days. Inspector: Kelly Cipiti.
Walmart, 3721 Navarre, Oregon, inspected Dec. 30. Ground sausage stored above bacon in the display case. Ground meats should be stored below whole cuts to prevent cross-contamination. Corrected. Unlabeled spray bottle in deli. Spray bottles must be identified to prevent misidentification or possible cross-contamination. Corrected. Inspector: Nathan Fries.
Huntington Center - Main Kitchen, 500 Jefferson, inspected Jan. 3. Cooked rice sitting on top of convection oven at 101 degrees waiting to be re-heated. Properly reheat food to 165 degrees on a direct heat source. Food should be left in cold holding until ready for reheating. Pasta in walk-in cooler in a large container and fully covered at 88 degrees. This is improper cooling. Cool food rapidly in small portions and uncovered until 41 degrees is reached. Inspector: Cipiti.
The Roadhouse, 11535 Central, Swanton, inspected Dec. 17. Three-bay sink set up incorrectly as rinse, wash, sanitize. To properly sanitize any dishes, utensil, or equipment, they must be washed, rinsed, sanitized. Facility is currently rinsing dishes prior to placing them in the soap, then again before placing in sanitizer. Facility also using a hose that is not food grade. Recommendation is to either scrape plates into the garbage and change wash water more frequently, or rinse dishes prior to washing and batch wash the dishes. Inspector: Julie Nye.
Ozzie’s Market, 9980 W. Central, Sylvania, inspected Dec. 17. Three expired cans of baby food. Several baby food items out of date on Dec. 1, 2013. Baby foods must be removed from sale when they are out of date. Facility removed items from sale and discarded. Inspector: Nye.
3 Happiness By SU, 845 S. McCord, Holland, inspected Dec. 10. Improper storage order of food items: raw eggs above raw whole cut beef and raw beef above cooked chicken. Follow proper storage order to prevent cross-contamination. Several items without date marks. Food items must have a date mark to determine discard date and prevent bacteria growth. Inspector: Nye.
Vito’s, 847 S. McCord, Holland, inspected Dec. 10. Food at improper temperatures in walk-in cooler — 43 to 55 degrees. Food must be at 41 degrees or below to prevent bacteria growth. Reduce walk-in cooler temperature so it can maintain food items at 41 degrees or below. Owner stated that a delivery person stocking the walk-in could have left doors open. Monitor foods’ internal temperature. If it remains high, call repair person. Ham containers of ham that were 55 degrees were voluntarily discarded by facility. Inspector: Nye.
Astor House, 1125 Clarion, Holland, inspected Dec. 10. No sanitizer in sanitizer bucket, and damaged test strips. Sanitizer buckets must be at 200 ppm to properly sanitize counters, equipment, and tables. Sanitizer replaced. Inspector: Nye.
Spring Meadows Extended Care Facility, 1125 Clarion, Holland, inspected Dec. 10. Improper storage order in walk-in cooler: raw ground meat over raw whole-cut meat. Follow proper storage order to prevent cross-contamination. Always store raw ground meat below raw whole cuts. Inspector: Nye.
The House of Emmanuel, 350 Irwin, Holland, inspected Dec. 16. Hot dogs without a date mark. Ready-to-eat food items must have a date mark to determine discard date, to prevent bacteria growth. Inspector: Nye.
Stone Oak Country Club, 100 Stone Oak, Holland, inspected Dec. 19. Improper storage order: raw fish stored below raw ground beef. Follow proper storage order to prevent cross-contamination. Raw ground meat must be stored below any whole-cut meat and fish. Corrected. Inspector: Nye.
Heatherdowns Early Learning Center, 3544 Glendale, inspected Jan. 9. Quat sanitizer in three-bay sink is low at 100 ppm. Maintain quat at 200 ppm to safely sanitize food-contact surfaces. Corrected. Inspector: Gillian Wilke.
Barry Bagels, 302 W. Dussel, Maumee, inspected Jan. 8. Macaroni and cheese hot-held below 135 degrees. Food must be hot-held above 135 degrees to prevent growth of harmful organisms. Inspector: Fries.
Kilgus Market, 3346 W. Laskey, inspected Jan. 9. Food items in self-serve cooler with no ingredients label. Label information shall include: (a) The common name of the food, or absent a common name, an adequately descriptive identity statement; (b) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food; (c) An accurate declaration of the quantity of contents; (d) The name and place of business of the manufacturer, packer, or distributor; and (e) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Items removed from cooler and placed behind counter while labels are made. Inspector: Stacy Seger.
Lee’s Oriental Market, 2527 W. Laskey, inspected Jan. 9. Fish items in self-serve freezer and cooler without proper labeling. Packages of food must be labeled with the food’s common name in English, a list of ingredients, its net weight, and a responsibility statement. Repeat violation. Kitchen hand sink blocked. Hand sinks must be kept clear and accessible at all times of operation. Repeat violation. Inspector: Seger.
Kroger, 2257 N. Holland-Sylvania, inspected Jan. 10. Improper storage order of raw turkey stored over raw bacon, and raw ground meats stored over raw whole cuts. Follow proper storage order to prevent cross-contamination. Storage order, from highest to lowest, is produce, ready-to-eat food, raw whole cuts, raw grounds, and raw poultry. Corrected. Inspector: Nye.
Speedway, 502 Conant, Maumee, inspected Jan. 2. Hand-washing sink in back blocked with boxes and had a food container in it. Sink must be kept clear and accessible. Hand sinks may not be used for storage or any items, only for hand washing. Inspector: Sattler.
Panera Bread, 491 W. Dussel, Maumee, inspected Jan. 2. Caesar dressing cups holding cold at 48 degrees in prep-top cooler drawer. This food must be held cold at 41 degrees or lower. Manager stated that dressing cups have been in cooler since previous day and cooler will be checked. Other food in cooler holding cold at 41 degrees or lower. Inspector: Sattler.
Huntington Center Stand #1 Riverside Grill, 500 Jefferson, inspected Jan. 3. Two-door cooler holding at 62 degrees. Service cooler and monitor temperatures closely to prevent bacteria growth. Food removed and cooler won’t be used until repaired. Maintain cold foods cold at 41 degrees or below. Red sanitizer bucket inside hand sink preventing it from being used. To ensure proper hand washing, do not store anything inside hand sink. Inspector: Cipiti.
Famous Dave’s, 4757 Monroe, inspected Jan. 10. Milk on ice at breading station at 45 degrees. Food must be held cold at 41 degrees or lower. Refrigerate milk or properly ice so that it holds at 41 degrees or lower. Inspector: Sattler.
Koto Buki, 5577 Monroe, Sylvania, inspected Jan. 9. Open and prepared time/temperature control for safety food without discard dates. The day food is opened/prepared is Day 1 for a total of seven-day discard period. Make sure employees properly label open and prepared food items. Repeat violation. Raw shell eggs stored above fish and beef in prep-top cooler. Store raw shell eggs on bottom shelf, and raw fish below produce, to prevent cross-contamination. Follow proper food storage order in all coolers. Corrected. Inspector: Gottschalk.
Congregation B’Nai Israel, 6525 Sylvania, Sylvania, inspected Jan. 10. Container of cleaner stored above food-prep sink. Store chemicals in one area away from food and food-contact items to prevent contamination. Raw shell eggs stored above pop and produce in walk-in cooler. Store raw shell eggs on bottom shelf below other food to prevent cross-contamination. Corrected. No sanitizer wiping-cloth bucket set up. Traveling chef was cooking. A sanitizer wiping-cloth bucket must be set up prior to beginning work. Keep active wiping cloths in sanitizer solution. Check sanitizer concentration with test kit and change as needed. Soups cooling covered in walk-in cooler. When cooling food, leave uncovered to allow heat to escape. Cool food in small amounts or on sheet trays in walk-in cooler, or in ice bath. Cool food from 135 to 70 degrees within two hours and from 70 to 41 degrees in next four hours. Inspector: Gottschalk.
Sylvania Diner, 5623 W. Alexis, Sylvania, inspected Jan. 10. Fully cooled food in walk-in, prep, and two-door coolers without covers. Once food is fully cooled, it must be covered with a lid, plastic wrap, or foil to protect from contamination. Back hand sink not stocked with paper towels. Hand sinks must be properly stocked with hand soap, paper towels, and hot/cold running water for proper hand washing, which is very important in preventing cross-contamination. No date labeling on open and prepared time/temperature control for safety food items. Open and prepared food must be used or discarded within seven days. The day the food is opened/prepared is Day 1. Instruct employees on proper date labeling procedures. Pies and desserts in pie cooler are also subject to proper date labeling. Unlabeled chemical spray bottle. Chemical spray bottles must be properly labeled to allow employees to know contents. Store chemicals in one area away from food and food-contact items to prevent cross-contamination. Corrected. Inspector: Gottschalk.
Baskin-Robbins, 1313 S. Reynolds, inspected Jan. 10. Whipped topping thawing at room temperature. Food shall be thawed under refrigeration to prevent bacteria growth. Corrected. A wet wiping towel stored on three-bay sink faucet. Store wet towels in sanitizer bucket to prevent bacteria growth. Inspector: Wilke.
Stop and Go, 9140 Angola, Holland, inspected Dec. 16. Improper storage order: raw eggs stored over water. To prevent cross-contamination, raw product must be stored below any ready-to-eat product. Follow proper storage order to prevent cross-contamination. Inspector: Wilke.
Molly’s Diner, 2430 Laskey, inspected Jan. 9. Prep sink held up with a pan and without proper two-inch air gap. Prep sink must be properly secured to floor and wall. A two-inch air gap is required to prevent backups. Chemical spray bottles with no labels. Working containers used for poisonous or toxic materials such as cleaners and sanitizer taken from bulk supplies shall be clearly and individually identified with contents’ common names. Bleach in three-bay sink above 200 ppm. To prevent chemical residue/chemical poisoning, bleach concentration must be between 50 ppm and 100 ppm. Use test strips to verify concentration. No sanitizer test strips available. A test kit or other device that accurately measures concentration of sanitizing solutions shall be provided. Dish machine with no soap or sanitizer. Alarm is functioning. Sanitizer replaced but person-in-charge does not know how to prime machine to remove air in lines. Sanitizer not pulling through lines. Service call placed. Until unit is functioning properly, only the three-bay sink may be used. No thermometer located in prep cooler along grill line. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Repeat violation. Inspector: Seger.
Kroger, 4925 Jackman, inspected Jan. 10. Sanitizer in spray bottle at 400 ppm. To limit potential for chemical poisoning/chemical residue, concentration should be at 200 ppm. Unlabeled spray bottle. Working containers used for poisonous or toxic materials, such as cleaners and sanitizer taken from bulk supplies, shall be clearly and individually identified with contents’ common names. Improper date marking of crab, dated out to 1/19. Food must have a seven-day discard date. Day one is the day the product is opened, altered or prepared. Inspector: Seger.
Hometown Buffet, 5259 Airport, inspected Jan. 9. Pizza, fried food, and meat loaf holding below 135 degrees. Food must be held at 135 degrees or higher to prevent bacteria growth. Meat loaf placed in oven to reheat to at least 165 degrees. Tartar sauce and shredded cheese stored on ice on the buffet holding above 41 degrees, as is food in pantry walk-in cooler. Food must be held at 41 degrees or lower to prevent bacteria growth. Ice must meet food level to hold proper temperature, and adjust cooler. Found creamer labeled Keep Refrigerated and some desserts on the buffet in cold wells that are holding above 41 degrees. Inspector: Wilke.
Recently inspected restaurants with no violations:
Huntington Center Stand #6 Bait Shack North, 500 Jefferson.
Huntington Center Portable #4 Pretzel, 500 Jefferson.
Huntington Center Portable #5 Pretzel, 500 Jefferson.
Mancy’s Restaurant #2, 953 Phillips.
Smoke Bar B Q, 2556 Tremainsville.
Tamaron Country Club - Pro Shop, 2162 W. Alexis.
Tamaron Country Club, 2162 W. Alexis.
Stone Oak Country Club - Pool, 100 Stone Oak, Holland.
Stone Oak Country Club - Snack Bar, 100 Stone Oak, Holland.
All 4 Kids LLC, 330 Oak Terrace, Holland.
Wendy’s, 7351 W. Central.
Subway, 9980 W. Central.
Hospice of Northwest Ohio - Toledo, 800 S. Detroit.
CedarCreek, 2150 S. Byrne.
The Original Sub Shop & Deli, 402 Broadway.
Rite Aid, 7225 Airport, Holland.
Medical Mutual of Ohio, 3737 Sylvania.
Cold Stone Creamery, 4038 Talmadge.
Nutrition Resolutions, 6383 Monroe, Sylvania.
Toppers Frozen Yogurt, 5380 Monroe.
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