Recently released inspection reports of Lucas County food-service operations.
Marco’s Pizza, 2658 W. Central, inspected Dec. 27. Shredded cheese at 45 degrees and shredded cheddar 48 degrees in top storage of condiment cooler. Potentially hazardous food must be held cold at 41 degrees or lower to inhibit bacteria growth. Adjust or repair cooler so food holds cold at 41 degrees in storage areas. Inspector: Karen Ash.
Popeye’s Chicken and Biscuits, 1615 Cherry, inspected Jan. 3. Bottle of floor cleaner stored on top of shortening boxes in dry-storage room. To prevent chemical contamination, store chemicals in a designated area below or away from food and food-contact items. Inspector: Kerry Stanley.
Huntington Center Stand #2 - Bait Shack South, 500 Jefferson, inspected Jan. 3. Auto-dispensing sanitizer unit dispensing approximately 100 ppm quat. To properly sanitize with the product this facility is using, concentration must be 150 ppm to 400 ppm. Inspector: Stanley.
Jed’s Maumee LLC, 1566 Reynolds, Maumee, inspected Jan. 9. Uncovered employee beverages in kitchen area. Employee beverages must have lids and be stored to protect food and clean items and surfaces from contamination. Ready-to-eat food items without date marking, including gyro meat and spinach dip. To limit bacteria growth, ready-to-eat food items kept longer than 24 hours require a date mark. Food items in server salad prep-top cooler above 41 degrees. To limit bacteria growth, refrigeration is required to hold product at 41 degrees or lower. Food pulled from salad cooler. Do not use cooler to hold food items until repaired and its ability to hold food at 41 degrees or lower is verified. No probe-style thermometer available to verify food temperatures. Provide a probe-style thermometer able to read from 0 to 200 degrees. Kitchen dish machine dispensing 0 ppm chlorine. To properly sanitize with chlorine, the concentration must be 50 to 100 ppm. Corrected. Inspector: Stanley.
American Petroleum, 750 E. Central, inspected Jan. 13. Bathroom hand sink blocked. Sinks must be fully accessible for proper use. Repeat violation. Inspector: Stanley.
Inky’s, 3945 N. Detroit, inspected Jan. 13. Raw steak stored above cooked items. To prevent cross contamination, store raw meats below other food items. Corrected. Dish machine dispensing 0 ppm chlorine. To properly sanitize with chlorine, concentration must be 50 to 100 ppm. Corrected. Inspector: Stanley.
7-Eleven, 3151 Lagrange, inspected Jan. 13. A bag of employee food items stored in under-counter cooler with food products for the facility. Designate an area for employee food items below or away from food items for the facility. Sanitizer spray bottle at 0 ppm quat. To properly sanitize with this product, concentration must be 200 ppm. Check chemical concentration of sanitizer spray bottle more often. Inspector: Stanley.
Sidelines Sports Eatery, 2111 Mellwood, inspected Jan. 13. Dish machine with no sanitizer, and chemical hoses set up improperly with alarm not working for sanitizer. Dish machine must dispense sanitizer at 50 ppm for proper sanitizing. Alarm must be hooked up to notify operator when chemicals are empty. Sanitizer replaced. Inspector: Stacy Seger.
The Laurels of Toledo, 1011 N. Byrne, inspected Dec. 27. Quat sanitizer in bucket at food-prep sink area was low. Maintain quat sanitizer at 200 ppm to safely sanitize. Corrected. Inspector: Ash.
Stop and Shop, 810 S. Byrne, inspected Dec. 30. Donuts in front area are not labeled with ingredients, source, or date. Repeat violation. Remove donuts from public use. Stock each hand sink with soap and paper towels to ensure proper hand washing. Sinks, including public rest room sink, using portable soap and paper towels that sit around and can disappear. Repeat violation. Inspector: Ash.
Erie Food Market, 727 Galena, inspected Jan. 13. Facility cutting produce without a prep sink with a two-inch air gap to the plumbing for back-flow prevention. Facility is not approved to process any produce. Repeat violation. Improper storage of raw meats in walk-in cooler, such as raw chicken stored above raw beef. To prevent cross contamination, store raw meats and shell eggs below other food items. Store raw meats according to required cooking temperatures. Repeat violation. Portioned salads, kielbasa, sandwiches, etc. in self-service cases without ingredients labels. Multi-ingredient food items in self-service cases must have ingredients labels. Repeat violation. Ground chuck in sales case without species labeled. Raw meat products must be labeled with species. Ice bagged in store without any labeling. Ice bags must be labeled with name and place of packer. Repeat violation. Inspector: Stanley.
Ping On, 525 E. Manhattan, inspected Jan. 13. Hand washing in three-bay sink. Hand washing must be done in designated hand sink. Do not use three-bay sink for hand washing. Uncovered employee beverages in kitchen area. Employee beverages must have lids and be stored to protect food and clean items/surfaces from contamination. Corrected. Damp cloths on work surfaces. When not in use, store wipe cloths in sanitizer bucket to limit bacteria growth. Corrected. No hand soap at kitchen hand sink and no paper towels at bathroom hand sink. Keep hand sinks stocked with hand soap and paper towels at times to ensure proper hand washing. Corrected. Inspector: Stanley.
Recently inspected restaurants with no violations:
Mac’s Convenience, 3380 Lagrange.
North Toledo Arrow Club, Inc., 738 Galena.
Huntington Center Portable #3 Pretzel, 500 Jefferson.
Rudy’s Hotdog, 6069 N. Summit.