Recently released inspection reports of Lucas County food-service operations.
American Table Family Restaurant, 846 S. Wheeling, Oregon, inspected Jan. 9. Head chef and manager absent during inspection and no staff on hand had adequate knowledge of cooling procedures or proper food temperatures for processes being done. During hours of operation there must always be a person in charge who is knowledgeable of food safety requirements at a food service operation. Multiple wiping cloths resting out of sanitizer throughout facility. When not in active use to wipe surfaces, wipe cloths must be placed in sanitizer solution to prevent bacteria growth. Food stored on floor in walk-in cooler and walk-in freezer. Food must be stored six inches off the ground to prevent contamination. Food stored in coolers not covered. Except during cooling, food must be covered to prevent cross contamination. Raw eggs stored above creamer in two-door upright cooler. Eggs must be stored below ready-to-eat food to prevent cross contamination. Knives stored between prep-top and two-door under-counter coolers. Utensils should be stored in such a way as to prevent contamination. Ham, beef, and fish thawing on counter and in prep sink in standing water. Food is only to be thawed under mechanical refrigeration, under cold running water in a sanitized prep sink, or as a part of the cooking process. Sausage cooling not under refrigeration. For proper cooling, food should either be placed under mechanical refrigeration or iced in a sanitized prep sink. Ham moved to cooler, beef to be discarded. Soup in cooler with no date mark. Food must be marked with a seven-day discard date and used or discarded by that date. Inspector: Nathan Fries.
Sorrento’s Pizza, 2001 Starr, inspected Jan. 9. Sausage thawing on counter. Thawing should be done under refrigeration or under cold running water in prep sink to prevent pathogen growth. Corrected. Inspector: Fries.
GFS Market Place LLC, 3928 Navarre, Oregon, inspected Jan. 10. Hot dogs holding cold above 41 degrees. Food should be held below 41 degrees to prevent pathogen growth. Food moved to another cooler. Inspector: Fries.
Lutheran Home at Toledo-Labuhn, 131 Wheeling, inspected Jan. 10. Ham with expired date mark. Food must be marked with a seven-day discard date from the time of opening or preparation and used or discarded by that date to prevent growth of harmful organisms. Food discarded. Inspector: Fries.
Little Caesar’s Pizza, 1515 S. Byrne, inspected Jan. 14. Pizzas held time in lieu of temperature not time stamped. Food held time in lieu of temperature must be marked with a time stamp to designate the four-hour discard time. Corrected immediately. Inspector: Gillian Wilke.
Alano Step One Club Bingo, 2458 Tremainsville, inspected Jan. 14. Food not properly date marked. Any ready-to-eat potentially hazardous food item kept longer than 24 hours after cooked, prepared, or opened must be held at 41 degrees or lower and requires a seven-day date mark to limit bacteria growth. Inspector: Stacy Seger.
HP Toledo #2 Inc. DBA Happy’s Pizza, 1472 W. Sylvania, inspected Jan. 14. Two bags of onions sitting directly on floor. Food must be stored a minimum of 6 inches above the floor to limit cross contamination. Inspector: Seger.
Gateway Express Marathon, 3819 Haverhill, inspected Jan. 14. Eggs improperly stored above milk items. Eggs must always be stored on the bottom shelf to prevent cross contamination. Corrected. Cheddarwurst and sausage in walk-in cooler with no date mark. Food must have a seven-day discard date. No sanitizer observed in wipe bucket. Bleach bottle empty and test strips not opened. A sanitizer bucket with 50 to 100 ppm bleach must be set up and used for wiping up spills and general cleaning. Use test strips to verify concentration. A spray bottle and disposable towels may also be used. Inspector: Seger.
Myler’s, 5710 Telegraph, inspected Jan. 21. Buildup present in the pop gun near end of the bar. Clean and sanitize daily, allowing to air dry before using. Inspector: Kerry Stanley.
J & J Cafe, 3922 Lagrange, inspected Jan. 21. Uncovered employee beverages in kitchen. Employee drinks must be covered and stored to protect food and clean items/surfaces from contamination. Inspector: Stanley.
Fairview Skilled Nursing & Rehabilitation, 4420 South, inspected Jan. 22. Meat puree heating in steam table. Food shall be heated on a direct heat source to destroy harmful pathogens; refrain from heating food in hot holding equipment. Puree moved to heat in steamer. Inspector: Wilke.
Registry Bistro, 144 N. Superior, inspected Jan. 22. Container of ragu in walk-in, made the previous day, at 52 degrees. Food shall be cooled from 135 to 70 degrees within two hours and then from 70 to 41 degrees in the next four hours or less to prevent bacteria. Ragu discarded. Quat sanitizer in wipe-cloth bucket too strong. Maintain quat sanitizer at 200 ppm to safely sanitize food-contact surfaces. Corrected. Inspector: Wilke.
East Toledo Senior Activities Center, 1001 White, inspected Jan. 21. Cooked potatoes hot holding below 135 degrees. Food must be hot held above 135 degrees to prevent pathogen growth. Inspector: Fries.
El Camino Sky, 2072 Woodville, Oregon, inspected Jan. 21. Diced tomatoes cold holding above 41 degrees. Food must be cold held below 41 degrees to prevent pathogen growth. Cooler adjusted and holding below 41 degrees. Inspector: Fries.
Meijer, 172 S. Wheeling, Oregon, inspected Jan. 13. Chicken in deli at 50 degrees. Food must be cold held below 41 degrees to prevent pathogen growth. Chicken discarded. Inspector: Fries.
Tim Hortons, 1801 W. Laskey, inspected Jan. 15. Chicken holding at unsafe temperatures. Food must be hot held at 135 degrees or higher to limit bacteria growth. Corrected. Inspector: Seger.
Merit House LLC, 4645 Lewis, inspected Jan. 15. High-temperature dish machine dials do not seem to be functioning properly, therefore temperature logs are inaccurate. Dish machine was run eight times before reaching proper temperature. Provide thermal heat labels or dish machine thermometer to ensure unit is reaching proper temperatures prior to use. Inspector: Seger.
Aladdin’s Eatery, 4038 Talmadge, inspected Jan. 13. Food in middle prep-top cooler holding above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler accordingly and make sure food is not allowed to sit out at room temperature. Cooler adjusted. Raw meats stored above ready-to-eat food in walk-in cooler. Store ready-to-eat food above raw meats to prevent cross contamination. Corrected. Salad prep-top cooler is broken and food inside holding above 41 degrees. Food placed on ice and repair service called for cooler. Inspector: Wilke.
Barry Bagels, 302 W. Dussel, Maumee, inspected Jan. 8. Macaroni and cheese hot holding below 135 degrees. Food must be hot held above 135 degrees to prevent growth of harmful organisms. Inspector: Fries.
Franciscan Care Center, 4111 N. Holland-Sylvania, Sylvania, inspected Jan. 14. Time/temperature control for safety foods hot holding below 135 degrees in steam table. Food must be held at 135 degrees or higher at all times to prevent bacteria growth. Food removed from steam table and reheated. Work order placed for company to repair steam table. If steam table cannot be repaired, replace it with a NSF approved/commercial steam table. Inspector: Jennifer Gottschalk.
Bar 145, 5305 Monroe, inspected Jan. 21. Cooked french fries and cooked sweet-potato fries stored out at room temperature. Once cooked, these foods must be either properly cooled and held cold at 41 degrees or held hot at 135 degrees or higher. Other option is to hold these foods based on time in lieu of temperature. Food may be held out at room temperature up to four hours before they must be discarded as long as they are marked to indicate this time and there is a written procedure in place for this process. Inspector: Gottschalk.
Glendale Garden Cafe, 2521 Glendale, inspected Jan. 24. Food above 41 degrees in cooler drawers below flat-top griddle and salad prep-top cooler. Food must be held cold at 41 degrees or lower to prevent bacteria growth. Adjust cooler temperature accordingly. Hash browns sitting out at 109 degrees. Food must be held hot at 135 degrees or higher to prevent bacteria growth. Hash browns reheated on flat-top griddle. Inspector: Wilke.
Revolution Grille, 5333 Monroe, inspected Jan. 16. Set up sanitizer buckets with correct concentration of sanitizer in areas of food preparation. Sanitizer buckets are not yet set up. Inspector: Kelly Sattler.
The Rohr Fish Co., 5226 Monroe, inspected Jan. 16. Some refrigerated, ready-to-eat foods date marked for longer than a seven-day holding time. Once manufacturer’s packaging is opened or food is prepared, these foods may only be held up to seven days. Modify date marking practices. No food-prep sink available for fish preparation or washing lettuce as a garnish. Install an air gap on sanitizer bay of food-prep sink for this purpose. Inspector: Sattler.
Storyville Grille, 5201 Monroe, inspected Jan. 15. Some foods are date marked correctly and some are not. No date marking on cooked noodles or cooked soups. Grilled corn with a date mark of 12/21, which is beyond a maximum seven-day hold time, Refrigerated, ready-to-eat foods must be date marked when they are prepared or manufacturer’s packaging is opened. These foods may be held up to seven days at 41 degrees or lower. Inspector: Sattler.
Curtice Hy Flash Tavern, 7401 Jerusalem, Oregon, inspected Jan. 24. Raw meats stored above ready-to-eat food. Practice proper storage order to prevent cross contamination: ready-to-eat food should be stored above whole meats/fish, which should be stored above ground meats, which should be stored above raw chicken and eggs. Corrected. Inspector: Fries.
Briskets, 2474 Navarre, Oregon, inspected Jan. 24. Cooked potatoes cold holding at 58 degrees. Food must be cold held below 41 degrees to prevent pathogen growth. Discarded. Cooked spaghetti sauce with expired date mark. Food must be marked with a seven-day date mark and used or discarded by that date to prevent pathogen growth. Unlabeled chemical spray bottle. Chemical must be labeled with their common names to prevent misidentification. Inspector: Fries.
Jade Express, 2233 Woodville, Oregon, inspected Jan. 23. Food stored on floor of walk-in cooler. Food must be stored six inches off the floor to prevent cross contamination. Inspector: Fries.
Ming Moon, 3245 Navarre, Oregon, inspected Jan. 23. Raw chicken and raw eggs stored above vegetables. Practice proper storage order. Ready-to-eat foods such as vegetables should be stored above raw chicken and raw eggs to prevent cross contamination. Food stored in freezer not in any containers, or in grocery bags. Food should be stored so as to protect it from contamination sources. Sanitizer concentration less than 50 ppm chlorine. Maintain chlorine bleach at 50-100 ppm to properly sanitize surfaces. Inspector: Fries.
Mission Nutrition, 3606 W. Sylvania, inspected Jan. 13. No sanitizer detected in wipe-cloth bucket. Change out sanitizer as often as needed to maintain chlorine bleach at 50 to 100 ppm. Inspector: Sattler.
Hot Sizzling Wok, 2333 Laskey, inspected Jan. 23. Dish machine not pulling enough sanitizer. Sanitizer must be between 50 to 100 ppm. Inspector: Seger.
Hollywood Casino Toledo - Scene, 777 Hollywood, inspected Jan. 21. One paper towel dispenser empty, another jammed. Notify responsible person when dispenser is emptied or broken to ensure paper towels’ availability for proper hand washing. Container of taco meat labeled 1/12. Monitor dates closely and discard when necessary to limit bacteria growth. Food discarded. Shredded cheese held at room temperature without ice or a time mark. Discard cheese. Maintain product at 41 degrees or below or mark food with a time and follow time in lieu of temperatures that are written on file to limit bacteria growth. Dish washer loading dirty dishes and putting away clean items without stopping to wash hands between tasks. Review proper hand washing procedures with employee; this was done immediately. Inspector: Kelly Cipiti
Rick’s City Diner, 5333 Monroe, inspected Jan. 14. Cooked potatoes made previous day holding cold in walk-in cooler at 43 to 50 degrees. Potatoes were cooled improperly. Food must cool from 135 to 70 degrees within two hours and then from 70 to 41 degrees within next four hours. Cool potatoes uncovered in shallow layers, rapidly in freezer, with ice bath, or ice wand. Discard out-of-temperature potatoes. Inspector: Sattler.
Recently inspected restaurants with no violations:
Kam Wah Restaurant, 38 N. River, Waterville.
Longfellow Elementary School, 1955 W. Laskey.
Taco Bell, 3265 W. Laskey.
Comfort Inn East, 2930 Navarre, Oregon.
Raymer Elementary School, 565 White.
Local 12 United Auto Workers, 2300 Ashland.
Black Kite Coffee, 2499 Collingwood.
Rosary Cathedral School, 2535 Collingwood.
Rescue Mental Health, 3350 Collingwood.
Greater Birmingham VFW, 2161 Consaul.
Joseph’s Beverage Center, 4129 Talmadge.
Northview High School, 5403 Silica, Sylvania.
Stepping Stones Preschool, 7240 Erie, Sylvania.
Red Wells Roast Beef Shop, 1740 Sylvania.
Malibu’s, 2045 W. Alexis.
Genesis Village, 2429 S. Reynolds.
Prince of Peace Christian Preschool, 4155 Pickle, Oregon.
Eisenhower Middle School, 331 N. Curtice, Oregon.
East Toledo Family Center, 1020 Varland.
Fassett Middle School, 3025 Starr, Oregon.
My Little School, 5919 Teletowne.
Commodore Club of Toledo, 3415 Lagrange.
Josephine’s Kitchen, 902 Lagrange.
Polish Roman Catholic Union of America, 5255 N. Detroit.
Marco’s Pizza, 1235 W. Sylvania.
Miracle Lanes, 5030 Jackman.
Pour House Sportsman’s Club, 4301 Bennett.
Mayfly Tavern, 4532 N. Summit.
Toledo Zoo - Lodge Main Kitchen, 2700 Broadway.
Toledo Zoo - Nairobi - Africa, 2700 Broadway.
Jimmy John’s Gourmet Sandwiches, 3002 Glendale.
Lutheran Home at Toledo Assisted Living, 2519 Seaman.
The Bottom Line, 2053 Starr.
Savage Arena #2, 2801 W. Bancroft.
Savage Arena #1, 2801 W. Bancroft.
Children’s Discovery Center, 3905 Talmadge.
Red Lobster, 4990 Monroe.
Toledo Christian Schools, 2303 Brookford.
Georgio’s, 426 N. Superior.
PJ’s Deli, 500 Madison.
Toddler Tech Child Care, 1540 Holloway, Holland.
Speedway, 14155 Airport, Swanton.
Brooks Country Merchantile, 8140 Main, Neapolis.
Mad Anthony’s Tavern, 21 N. Third, Waterville.
Cedar Creek Community Church, 6950 Whitehouse Square, Whitehouse.
Subway, 1500 Main, Maumee.
Bayview Park Amvets Post 222, 4133 N. Summit.
American Legion Post 110, 5119 N. Summit.
Wendy’s, 1859 W. Laskey.
Pizza Hut, 3014 Glendale.
Coy Elementary School, 3604 Pickle, Oregon.
Big Apple Deli, 2118 Woodville, Oregon.
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