Recently released inspection reports of Lucas County food-service operations.
Christian Childcare Inc., 3530 Seaman, Oregon, inspected Jan. 15. Food (cooked peas) hot holding below 135 degrees. Food must be hot held above 135 degrees to prevent bacteria growth (food discarded during inspection). Inspected: Nathan Fries.
BP Oil Refinery Cafeteria - Toledo, 4001 Cedar Point, Oregon, inspected Jan. 17. Food (rice, soup) being hot held below 135 degrees. Food must be hot held above 135 degrees to prevent pathogen growth. (Food removed from service). Inspector: Fries.
Dos Hermano’s, 1705 S. Wheeling, Oregon, inspected Jan. 17. Ground beef stored above whole meats and ready-to-eat foods. Practice proper storage order. Food stored on the floor in the walk in freezer and onions on the floor. Food must be stored six inches off the floor to prevent contamination of food. Food (cooked rice) being cold held above 41 degrees. Food must be cold held below 41 degrees to prevent bacteria growth. (Food discarded). Food not date marked in the walk in cooler. Food once opened/prepared must marked with a seven-day discard date and used or discarded by that date. Hand sink by the ice machine was not working properly. Repair the hand sink. Hand sinks must be in proper operation at all times for proper hand washing. Unlabeled bottle of chemicals in the kitchen. Chemicals and cleaners must be labeled with their common name, to prevent misidentification. Corrected. Chemical stored on the dry stock shelves. Chemicals must be separated form food to prevent contamination of food. Corrected. Inspector: Fries.
Gator’s Lounge, 1432 Ingomar, inspected Jan. 17. The quat sanitizer in the 3 bay sink is at 100 ppm and the test papers are water damaged. Maintain quat sanitized at 200 ppm to safely sanitize food contact surfaces and provide quat test papers to verify sanitizer concentration. Inspector: Gillian Wilke.
Chinatown, 17050 Laskey, inspected Jan. 17. MSG cardboard containers re-used for bulk food items and no label present. MSG containers are considered single use and may not be used for bulk food items. Bulk food containers must be washable and labeled with the common name of the product. Inspector: Stacy Seger.
Pat & Dandy’s, 3340 Laskey, inspected Jan. 17. Lunch meat, chicken, and single serve items with no date mark. Food must have a seven -day discard date. Food being reheated in steam table. Food must be reheated over direct heat (stove top and microwave) prior to being placed in steam table. Inspector: Seger.
Vito’s Pizza, 5145 Summit, inspected Jan. 14. The cheese in the nacho machine at 85 degrees. To limit the growth of bacteria that can cause food borne illness, food in hot holding must maintain 135 degrees or above. Product discarded. Inspector: Seger.
Olive Garden Italian, 1919 S. Reynolds, inspected Jan. 16. Wet wiping towels stored on counter tops. Store wet towels not in use in the sanitizer bucket when not in use to prevent the growth of bacteria. Corrected. Inspector: Wilke.
Miss Cue, 1720 S. Reynolds, inspected Jan. 16. Found an opened container of BBQ sauce labeled refrigerate after open sitting out at room temperature. Food shall be held 41 degrees or less to prevent the growth of bacteria. Keep the BBQ sauce once opened in the cooler. Inspector: Wilke.
Don Pablos, 6040 Knights Inn Place, Maumee, inspected Jan. 16. Build up inside ice machine by bar. Properly clean and sanitize ice machine on a regularly basis to prevent bacteria growth. Inspector: Wilke.
Zinful, 7541 Dutch, Wateville, inspected Jan. 15. Shelfish tags must be kept on each lot that is received into the facility, and must be kept for 90 days. Shelfish tags are not on file in the facility for a lot that was received around 1/1/14. The table top warmer Wyott model W3-V is a table top warmer only and not a cook and hold unit. Reheats must be heated quickly on a stove top or microwave to 165 degrees for 15 seconds then placed into the hot holding units. Inspector: Sara Becker.
Circle K, 103 Anthony Wayne Trail, Waterville, inspected Jan. 15. In use gas can found holding on top of a box of chips. Chemicals must be stored separately to prevent the potential of chemical contamination. Inspector: Becker.
Ranya’s, 608 Adams, inspected Jan. 15. Sliced tomatoes being sat out at room temperature in a container. Place in cold holding, maintain at 41 degrees or below once tomatoes are sliced to prevent the growth of bacteria that could lead to food related illnesses. Inspector: Kelly Cipiti.
Maumee Bay Brewing Company, 27 Broadway, inspected Jan. 16. Two coolers on the cook line and one cooler at the service station that were holding above 41 degrees. Food was discarded. Maintain cold holding at 41 degrees or below. Ice build up present inside cooler on the cook line. This cooler does not consistently hold at safe temperatures. Cease the use of this cooler. It is recommended that this entire custom piece is removed and replaced with a new commercial prep top unit. Cooked ribs, pasta, and chicken breasts without a date mark. Mark this item with a date to determine discard date. Several clear spray bottles without a label. Mark each bottle with the common name to allow for proper identification. Inspector: Cipiti.
McDonald’s, 1401 Arrowhead, Maumee, inspected Jan. 16. The walk-in cooler is holding at 44 to 45 degrees. Cold holding must be maintained at 41 degrees or below. Adjust cooler and monitor closely. Several foods are being held with time instead of temperature. Burrito mix, burrito, sliced cheese, butter, and raw shell eggs were not marked with a time or marked with an incorrect time. When using time in lieu of temperature, the food must be marked with a proper time. Review procedures with all of the food handlers. Inspector: Cipit.
McDonald’s, 1401 Arrowhead, Maumee, inspected Jan. 17. The cheese slices were not marked with the correct time (2 p.m.). More attention is needed with the time in lieu procedures. Review with entire staff proper steps on marking time with arrow chart or machine. Inspector: Cipiti.
SeaGate Centre - Main Kitchen, 401 Jefferson, inspected Jan. 17. Set up a supply of sanitizer during hours of food handling to ensure food contact areas are properly sanitized. Inspector: Cipiti.
Tom’s Bar-B-Que & Grill, 702 Front, inspected Jan. 13. Containers of barbque beef marked 1/4. These are past the 7 permitted days for holding. Food was discarded. Monitor dates closely. Inspector: Cipiti.
Hollywood Casino Toledo - Final Cut, 777 Hollywood, inspected Jan. 21. The sanitize bucket below 150 ppm. Use a test kit to verify the proper concentration to ensure proper sanitation. Inspector: Cipiti.
Children’s Discovery Center, 3839 Talmadge, inspected Jan. 14. An opened jug of salsa that is labeled refrigerate after opening stored at room temperature of 76 degrees in a cabinet. Once opened this is a food and must be held cold under refrigeration at 41 degree or lower at all times. Salsa must be discarded immediately. Inspector: Kelly Sattler.
Subway, 1564 Byrne, inspected Jan. 18. A spray bottle with no label. Label spray bottles with the names of their contents. Inspector: Sattler.
Tim Hortons, 5640 Airport, inspected Jan. 21. The hash browns held time in lieu of temperature were not timed. Food held time in lieu of temperature must be marked with a four-hour expiration time to prevent the growth of bacteria. Hash browns were voluntarily discarded. Inspector: Wilke.
Dolly & Joe’s, 1045 S. Reynolds, inspected Jan. 22. The quat sanitizer in the bucket set up was strong. Maintain quat sanitizer at 200 ppm to safely sanitize food contact surfaces. The low temperature dish machine was not dispensing chlorine sanitizer. The dish machine shall dispense 50 to 100 ppm chlorine on its final rinse to properly sanitize food contact surfaces. Corrected. Some food in the walk in that were not dated and some items that had been frozen but the date mark was not updated. Ready-to-eat food held over 24 hours shall be dated to prevent the growth of bacteria. Make sure to hold for no more that seven days and when freezing a product to update the date mark to reflect the true amount of days left on the food. Inspector: Wilke.
China King, 5801 Telegraph, inspected Jan. 21. A food handler using the three compartment sink for hand washing. Use only the designated hand sink for hand washing. Corrected. An uncovered employee beverage stored on the steam table. Employee beverages must be covered and stored to protected food and clean items/surfaces for contamination. Corrected. Damp/soiled cloths stored on work surfaces. Store damp/soiled cloths in a wipe cloth bucket at 100 ppm chlorine or 200 ppm quat. Corrected. Inspector: Kerry Stanley.
Marina Market, 3740 N. Summit, inspected Jan. 17. Mouse droppings on shelving behind the side counter near the kitchen area. Contact a licensed pest control service to address pest issues. The condition of the basement may also be contributing to the pest infestation. Remove unnecessary items from the basement and do a thorough cleaning. Thoroughly clean all areas. Repeat. Inspector: Stanley.
Sam & Charlies White Hut, 2344 W. Central, inspected Jan. 9. Did not observe proper date marking on the ready-to-eat food in the facility. Date ready-to-eat food held over 24 hours to prevent the growth of bacteria. This issue was noted on the previous inspection also. Items noted this inspection were raw bacon, sliced ham, cheddar cheese. A liquid product in a small stainless steel container was dated 12/29 and needs to be disposed of. Corrected. Inspector: Karen Ash.
Flower Drum Restaurant, 49 S. Byrne, inspected Jan. 9. Container of food with no covers on top of each other in prep top and walk in cooler. When storing food in walk in cooler, containers must have a cover to prevent cross-contamination. Food in prep top cooler must be stored in its own compartment and not stacked on top of one another. This is a repeat violation. If you have that much food to be stored in the coolers, you could add additional shelving or get approval to install a new reach in cooler. Rags resting out of sanitizer bucket. Store sanitizer rags in sanitizer bucket to prevent bacteria growth. Rice cooling in the walk in, in a covered container and at least 4 inches thick. When cooling cooked food, follow proper cooling methods Inspector: Ash.
L & W Market, 602 Western, inspected Jan. 18. Raw bacon stored above pop. Raw products must be stored below ready-to-eat food to prevent possible cross-contamination. Operator may choose to move raw products to one reach in so they are in the same area. Inspector: Ash.
Doc Watson’s, 1515 S. Byrne, inspected Jan 14. Wet wiping towels stored on the counter tops. Store wet towels not in use in the wipe cloth bucket to prevent the growth of bacteria. The salad prep top cooler is holding food above 41 degrees. Food shall be held at 41 degrees or less to prevent the growth of bacteria. The cooler was immediately adjusted colder. Inspector: Wilke.
El Vaquero, 3302 Secor, inspected Jan. 13. The roof leaking onto bagged onions in the smallest dry storage room. Owner said he has already called for repairs for the roof. Do not store any food or food contact items in this room until the roof has be properly repaired. Onions were discarded. Items will be stored in the main dry storage room. The walk in cooler is holding food at 41 to 43 degrees. Food must be held cold at 41 degrees or lower. The owner stated that this cooler was open for a long period of time for delivery. Monitor temperatures in this cooler to ensure that it returns to proper holding temperature. There is no sanitizer detected in the wipe cloth bucket on the cook line. Change out sanitizer as often as needed to maintain chlorine bleach at 50 to 100 ppm. Inspector: Sattler.
Mac & Tong’s Place, 4330 W. Central, inspected Jan. 13. No date marking on prepared food such as soup in the 2 door cooler. Refrigerated, ready-to-eat food must be date marked when they are prepared. Food may be held up to 7 days at 41 degrees of lower. Inspector: Sattler.
Monnette’s Market, 4760 Glendale, inspected Jan. 16. Facility is processing watermelons and pineapples but does not have food preparation sink. Cut produce must be washed prior in a designated food prep sink that is equipped with a two inch air gap in its plumbing to prevent contamination from back flow. Contact a licensed plumber to install the prep sink. Strongly suggest installing the sink in close proximity to where the produce is processed. Some packaged salad mixes without properly labeling and on the in house and on the in house packaged goods the responsibility statement is missing. Provide a label for packaged food that includes the food’s common name, a list of ingredients, net weight, and a responsibility statement. Found cut watermelon and cut leafy greens sitting out at room temperature. The bags of cut leafy greens in the produce case at 50 degrees and the case itself is 49 degrees. Food shall be held at 41 degrees or less. Adjust produce case temperature as necessary. Found bacon holding at 41 degrees in the cheese island. Food shall be held at 41 degrees or less to prevent the growth of bacteria. No sanitizer bucket setup in the produce prep area. Make sure to have a bucket of sanitizer setup in all areas of food preparation to sanitize food contact surfaces, Inspector: Wilke.
Hamway’s on the Main, 5577 Monroe, Sylvania, inspected Jan. 15. The quat sanitizer wiping cloth buckets tested at 0 ppm. The buckets were changed and retested at 200 ppm. Check the concentration of quat sanitizer with the test kit. Quat sanitizer should test at 200 ppm. Change wiping cloth bucket as needed. Bare hand contact with ready-to-eat food when cutting pie. No bare hand contact with ready-to-eat food permitted. Employees should wear gloves or use deli paper or a utensil. Always wash hands prior to placing gloves on. Inspector: Jennifer Gottschalk.
Bobby V’s American Grill, 8165 Airport, Holland, inspected Jan. 16. Chemical squirt bottles found in the facility unlabeled. Chemical bottles must be labeled with the common name of the product inside to prevent and chemical contamination. Potatoes found cooling on the back porch from last night. Potentially hazardous foods must be actively cooled in electrical refrigeration for proper cooling and to protect food from contamination. Potatoes were discarded. Two liter of soda found chilling in the potable ice supply. You may not store any cold items in potable ice due to the risk of contamination from these items. Remove the items from the ice, and discard the ice. Cross-contamination present in several coolers in the kitchen. Raw meat items were found on top of and over ready-to-eat food in the walk in cooler, the prep top cooler, and the upright cooler. Re-arrange the colers to segregate raw food properly away from ready-to-eat food. American cheese found out at room temperature holding at 62 degrees. Potentially hazardous food must cold hold at 41 degrees or less to slow the growth of bacteria. Cheese discarded. Inspector: Becker.
South End Sports Bar & Grille, 5105 Glendale, inspected Jan. 15. The Walk in cooler was holding between 44 to 47 degrees. Cold holding must be maintained at or below 41 degrees to prevent the growth of bacteria that can lead to food related illnesses. Adjust cooler and monitor temperatures closely. This will be re-inspected tomorrow. The turkey and corn beef in the prep top cooler was holding between 44 to 45 degrees. Cold holding must be maintained at or below 41 degrees to prevent the growth of bacteria that can lead to food related illnesses. Adjust cooler and monitor temperature closely. This will be re-inspected tomorrow. Build up on the inside of the ice machine and inside the ice scoop holder. Thoroughly clean these surfaces regularly to prevent the growth of mold or bacteria. Inspector: Meghan Lane.
The Black Pearl, 4630 Heatherdowns, inspected Jan. 21. Found cooked broccoli and cauliflower sitting out at 52 degrees and prime rib at 51 degrees. Food shall be held at 41 degrees or less to prevent the growth of bacteria. Keep these items refrigerator. Chef handle ready-to-eat food without wearing gloves. Food handlers shall wear gloves to handle ready-to-eat food or use a utensil to prevent bare hand contact. The drawer cooler is holding some food above 41 degrees. Food shall be held at 41 degrees or less to prevent the growth of bacteria. Adjust the cooler accordingly to hold proper temperature. Inspector: Wilke.
China House, 255 Golden Gate Shopping, Maumee, inspected Jan. 21. Cooked chicken sitting out at room temperature in bulk, cooling per the person in charge. Chicken had been cooling for one hour. Food must be actively cooled under refrigeration from 135 to 70 degrees in two hours, and 70 to 41 degrees in an additional four hours to prevent the growth of bacteria in cooling food. You may not leave out cooked food items to cool. Chicken was placed into the walk in cooler. Raw meats stored above ready-to-eat food and cooked products in upright freezers and in the walk in cooler. To prevent potential cross-contamination, follow the storage order guidelines on the handout provided. Wipe cloths found out on surfaces throughout the kitchen. Wiping cloths must be in the sanitizing solution when they are not in use to prevent the growth and spread of bacteria in the towels and onto surfaces. Garlic in oil mixture found holding out at room temperature. Garlic in oil is a potentially hazardous, food and must be kept cold at 41 degrees or less to slow the growth of bacteria. Keep mixture in the prep top cooler for storage. Inspector: Becker.
St. Luke’s Hospital, 5901 Monclova, Maumee, inspected Jan. 22. Remove the old equipment from the facility as soon as possible. Currently being held in a back hallway. Ice baths are being used on the new cook line for an omelet station, and for morning batters. The icing of food is not to be used as a permanent method of refrigeration due to lack of space, or to ease distance to the cook line. Find room in the cooler for these items or add an additional prep top cooler on the cook line. Inspector: Becker.
Sakura Japanese Steakhouse & Sushi Lounge, 5294 Monroe, inspected Jan. 15. Tofu for garnish is being held cold on ice at 45 degrees. This a food and must be held at 41 degrees or lower. Add more ice to completely surround the container up to the fill level in order to hold at 41 degrees or lower. Seafood being thawed in the hand washing sink at the cook line. Use only the air gapped food prep sink for food preparation. The hand washing sink may only be used for hand washing and must be kept clear and accessible for this purpose. Inspector: Sattler.
Golden Phoenix Restaurant LLC, 5201 Monroe, inspected Jan. 16. There is no soap or paper towels available at the hand washing sink. The hand sink must be stocked with soap and paper towels to allow for proper hand washing. Corrected. A wet wiping towel out on a work surface on the cook line. Store wet wiping towels in sanitizer when not in use to prevent the growth of bacteria. Raw chicken stored above pineapple and raw shrimp stored above cooked chicken in the reach in cooler at the cook line. To prevent cross-contamination, store raw meats and poultry products separate from or below ready-to-eat food such as cooked meats and produce. Inspector: Sattler.
Wal-Mart, 2925 Glendale, inspected Jan. 24. There was no sanitizer bucket/spray bottle available in the bakery. Before any food handling is done, make sure to have a bucket of sanitizer set up to thoroughly sanitize food contact surfaces. The bakery walk in cooler is holding cheese at 45 degrees. Food shall be held at 41 degrees or less to prevent the growth of bacteria. Adjust the cooler temperature accordingly. Inspector: Wilke.
Tandoor, 2247 South Reynolds, inspected Jan. 23. Raw shell eggs stored over ready-to-eat food in he walk in cooler. Store raw shell eggs below ready-to-eat food to prevent cross-contamination. Did not observe date marking on the food in the walk in cooler. Provide a date mark for, ready-to-eat food held over 24 hours to prevent cross-contamination. Did not observe date marking on the food in the walk in cooler. Provide a lid or other covering for the food in storage to prevent contamination. Chemical spray bottles without labels. Provide a label for spray bottles to prevent chemical contamination. Found cooked veggies sitting out at room temperature. Food shall be held at 41 degrees or less or held hot at 135 degrees or greater to prevent the growth of bacteria. Inspector: Wilke.
Keeler’s Korner, 12290 Sylvania Metamora, Berkey, inspected Jan. 15. Stock hand sink next to the ice cream freezer with hand soap for proper hand washing. Hand sinks must be stocked at all times with hand soap, paper towels, hot/cold water (100 degrees). For proper hand washing to occur. Corrected. Inspector: Gottschalk.
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