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Published: Monday, 3/10/2014 - Updated: 4 months ago

Restaurant Inspections: 3-10

Recently released inspection reports of Lucas County food-service operations.

Violations:

Church’s Chicken, 1530 Byrne, inspected Feb. 13. Quat sanitizer in three-bay sink too strong at over 500 ppm. Maintain quat sanitizer at 200 ppm to safely sanitize dishware. No sanitizer bucket set up. A sanitizer bucket shall be set up at work areas to safely sanitize food-contact surfaces. Inspector: Gillian Wilke.

Prospect of Toledo LLC, 1902 N. Detroit, inspected Feb. 21. Chicken wings thawing in three-bay sink and dishes drying in food-prep sink. Three-bay sink may only be used for washing, rinsing, and sanitizing dishware and other food-contact items. Food-prep sink may only be used for food preparation. No dish washing or drying may take place in this sink. Repeat violation, requires immediate attention. CapriSun juice pouches labeled Not for Individual Sale offered for individual sale in reach-in cooler. Retail food must be properly labeled with an ingredients statement, net weight, responsibility statement, and a common name. These pouches are from a bulk supply and cannot be broken up to sell individually. Remove from sale. Opened deli meats in display cooler not date marked. Opened, ready-to-eat food held over 24 hours must be labeled with a date mark to prevent bacteria growth. Label opened deli meats with dates and discard after seven days. Raw sausage stored above ready-to-eat food in reach-in cooler. Store raw meats below ready-to-eat food to prevent contamination. Front hand sink blocked by jug of milk in its basin. Do not store anything in hand sink to allow for proper and frequent hand washing. Inspector: Wilke.

Golden Lily, 2223 S. Reynolds, inspected Feb. 11. Garlic in oil, cooked vegetables, eggs, and wontons sitting out at room temperature. Food shall be held at 41 degrees or lower or 135 degrees or higher to prevent bacteria growth. Employee eating in kitchen and employee beverages stored on food-prep surfaces without lids. Eating shall be done in a designated space outside the kitchen and employee beverages must have lids and be stored in a designated space that is below and away from food and food-contact surfaces. Wet towels stored on counter tops. Keep idle wet towels in sanitizer bucket to prevent bacteria growth. Inspector: Wilke.

Family Food Center, 1212 N. Detroit, inspected Feb. 21. Meat room hand sink blocked with sprayer hose, and sink has a huge crack in basin causing water to leak onto the floor. Hand sinks must be accessible and kept in good repair to properly wash hands. Replace this sink immediately with an approved, commercial-grade hand sink and refrain from any meat cutting until it has been replaced. Shredded cheese, sliced cheese, and eggs holding cold at 47 to 57 degrees in display case. These foods must be held cold at 41 degrees or lower. Repair cooler immediately as needed. Discard out-of-temperature food immediately. No sanitizer bucket set up in meat room during food preparation. Bucket of sanitizer to sanitize food-contact surfaces must be set up for all hours of operation and should be set up before any food handling. Improper food storage in meat case. Ground beef and ground pork stored above whole muscle meats, and raw chicken stored above raw tilapia. Proper storage order is as follows: ready-to-eat food, whole muscle beef, seafood, pork, ground beef, seafood and pork, and lastly poultry. Corrected. Improper labeling of chicken products in meat cases and no labels on packaged produce items. Labels shall state foods’ common names, net weight, a responsibility statement, and a list of ingredients. Species primal and subprimal cuts should be labeled on meat products. A new label maker has been purchased and person-in-charge produced a correct food label for the chicken. Facility will trim and cut produce in produce room, however facility does not have a food-prep sink needed for washing produce before cutting. Produce cutting must cease at this time. Two-bay sink in produce room is not air-gapped for food preparation. To cut produce, facility must contact licensed plumber to install a food-preparation sink with a 2-inch air gap, a hand sink for proper hand washing, and a three-bay sink for ware washing. Inspector: Wilke.

The City Diner, 4202 Monroe, inspected Feb. 13. Chicken thawing out at room temperature. Food may not be thawed at room temperature. The only acceptable methods for thawing food include thawing under refrigeration, under cold running water in food-prep sink, or as part of cooking. Corrected. No consumer advisory printed on new menu. A consumer advisory must be printed on the menu because eggs, burgers, etc. can be ordered under-cooked. These items must also be asterisked. Inspector: Kelly Sattler.

Kentucky Fried Chicken, 1010 Conant, Maumee, inspected Feb. 13. Prepared mashed potatoes bowls in hot-holding cabinet at 105 to 155 degrees. Manager stated potatoes were just recently prepared and placed into hot holding. Limit amount of time foods are out during preparation so that temperature does not rise above 135 degrees for hot food. Recommend getting a table-top steam table to use during preparation of hot food items. Out-of-temperature bowls discarded. Employee eating in food-prep area. Employees must eat in designated break area or in dining room. Pot pie mixture is 55 degrees in walk-in cooler. Product left out at room temperature to thaw. Food may never be thawed at room temperature. Approved methods for thawing include under refrigeration or as part of the cooking process. Product discarded. Inspector: Sattler.

China Star, 527 Dorr, inspected Feb. 21. Uncovered employee beverages in food area. Employee beverages must be covered and be stored to protect food and clean items and surfaces from contamination. In-use utensils stored in standing water. In-use utensils must be protected from contamination and may only be stored in water when maintained at 135 degrees or above. Chicken wings, egg rolls, chicken, etc. stored at room temperature above 41 degrees. To limit bacteria growth, food items must be held hot at 135 degrees or above or held cold at 41 degrees or below. Do not leave food at room temperature. Mouse droppings on dry-storage shelving unit. Thoroughly clean areas on a routine basis to be able to monitor pest activity. Contact licensed pest control service. Inspector: Kerry Stanley.

Rally’s, 1035 W. Bancroft, inspected Feb. 21. Uncovered employee beverages on under-counter cooler with food items also stored on surface. Employee beverages must be covered and stored to protect food and clean items and surfaces from contamination. Corrected. Food handler slicing tomatoes on wash drain board of three-bay sink while sink in use for washing dirty dishes. Food items must be protected from contamination. Food prep must be done on a clean and sanitized surface free from contamination. Corrected. Chili in steam table not properly reheated to 165 degrees over direct heat before placing in hot holding. To destroy bacteria growth, reheats must reach a minimum of 165 degrees within two hours over a direct heat source before adding to hot holding. Corrected. No wipe cloth bucket set up. During hours of operation, facility must have a wipe cloth bucket set up to properly sanitize surfaces and to properly store damp or soiled cloths. Corrected. Chemicals spray bottle hanging on shelf at front window area with food items. Designate an area for chemicals below or away from food and food-contact items. Corrected. Inspector: Stanley.

Toledo Fairfield Inn, 521 W. Dussel, Maumee, inspected Feb. 16. Hard-boiled eggs, shredded cheese, and cut melon on buffet holding above 41 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Discard out-of-temperature food and develop better means to hold these items cold. Hard-boiled eggs are a repeat violation from previous visits and facility was instructed to remove dome enclosure on 6/​11/​09 as it is not capable of proper cold holding. Strongly suggest storing eggs in reach-in refrigerator where carton milk is stored. Food discarded. Apples on buffet have stickers on them and are not covered. Fruit with an edible skin must be washed prior to setting out, which includes removing stickers. Apples then must be covered on buffet to prevent contamination. Facility does not have a food-preparation sink to wash produce and cannot provide proof that apples are coming pre-washed. In order to continue offering apples, install a food-preparation sink to wash produce or provide documentation to this department stating apples are pre-washed. Inspector: Wilke.

QQ Restaurant, 3010 Glendale, inspected Feb. 12. Chicken cooling in three-bay sink. Three-bay sink is strictly for ware washing and no food prep may be done in it. Once cooked chicken reaches 135 degrees, it must be cooled from 135 to 70 degrees within two hours and then from 70 to 41 degrees in the following four hours. Chicken moved to prep sink to cool under cold running water. Raw chicken stored over potsticker and onions. Store ready-to-eat food above raw chicken to prevent cross contamination. Corrected. Found potstickers, rice eggs, and garlic in oil sitting out at room temperature. Food shall be held at 41 degrees or lower to prevent bacteria growth. Keep these items under refrigeration. No date marking on egg rolls or fried chicken in walk-in cooler. Ready-to-eat food held over 24 hours must be labeled with a date to prevent bacteria growth. Inspector: Wilke.

Wings Express, 1515 S. Byrne, inspected Feb. 12. Gyro meat sitting out at 100 degrees. Food must be held hot at 135 degrees or higher, or properly cooled to 41 degrees. Do not allow food to sit out at room temperature to cool. Corrected. Prep-top cooler and three-door reach-in cooler holding food above 41 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Contact licensed repair service to fix coolers and store food in working cooler until they have been fixed and reinspected. Raw shell eggs stored above pita bread. Store raw eggs below ready-to-eat food to prevent cross contamination. Corrected. Chlorine in sanitizer bucket was low. Maintain chlorine sanitizer at 50 to 100 ppm to safely sanitize food-contact surfaces. Corrected. Inspector: Wilke.

Tasty Thai, 1515 S. Byrne, inspected Feb. 12. Shell eggs sitting out at 52 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Keep eggs refrigerated. Corrected. Wet wiping towel not in use sitting out by the wok. Store wet towels in sanitizer bucket to prevent contamination. Corrected. Sauce carriers stored in kitchen hand sink. Hand sinks shall be easily accessible and nothing may be stored in them, in order to promote proper hand washing. Corrected. Inspector: Wilke.

Bambino’s Pizza, 4466 Monroe, inspected Feb. 12. Food stored directly on walk-in cooler floor. Food must be stored at least six inches off floor to prevent cross contamination. Improper thawing of roast beef lunch meat. Roast beef thawing at room temperature on drain board of three-bay sink. Do not thaw food at room temperature. Proper thawing methods include thawing under cold running water in prep sink to 41 degrees or under refrigeration. Corrected. Inspector: Jennifer Gottschalk.

Ralphie’s Franklin Park, 5702 Monroe, Sylvania, inspected Feb. 10. Found time/​temperature control for safety food above 41 degrees in two-door True prep-top cooler: shredded cheese 47 degrees, sliced cheese 45 degrees, tomato 43.5 degrees, air 40 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Inspector: Gottschalk.

Sylvania Country Club - Main Kitchen, 5201 Corey, Sylvania, inspected Feb. 13. Cooked ham dated 2/​6 in True cooler. There is a seven-day discard date for all open and prepared food items. The day the food is cooked/​opened is Day 1 of seven. Ham discarded. Inspector: Gottschalk.

Sylvania Country Club - Mixed Grill, 5201 Corey, Sylvania, inspected Feb. 13. Time/​temperature control for safety food held for eight days in cooler. Noodles dated 2/​6 and sauce dated 2/​6. The day a food item is made/​opened is Day 1 of a seven-day discard period. Past-date food discarded. Pasta noodles cooling covered in prep-top cooler. Cool food uncovered in a shallow pan, under cold running water, or in an ice bath to 41 degrees. Do not cool in prep-top cooler. Pasta placed on sheet pan and placed in walk-in cooler. Review cooling procedures with employees. Time/​temperature control for safety food above 41 degrees in prep-top cooler closest to Traulsen cooler. Food must be held at 41 degrees or lower to prevent bacteria growth. Cooler stocked for lunch less than three hours before. Food removed from this cooler at night. Out-of-temperature food removed and discarded. Inspector: Gottschalk.

Balance Pan Asian Grille, 514 The Boulevard, Maumee, inspected Feb. 14. Hand-washing sink in back without paper towels. Hand sink must be supplied with soap and paper towels at all times to allow employees to wash hands frequently and avoid contaminating food. Sanitizing solution in three-bay sink at less than 50 ppm. Chlorine sanitizer shall be made and held at a concentration of 50 to 100 ppm in order to properly sanitize food-contact surfaces. Use of food-processing unit on dry-storage shelving unit exposing stored items to contamination from food debris. Inspector: Meghan Lane.

Pho Vietnam, 3636 Upton, inspected Feb. 14. Walk-in cooler running warm. Cold-holding equipment must hold food cold at 41 degrees or lower to slow bacteria growth. Owner already had moved potentially hazardous food from cooler. Have cooler repaired immediately. Inspector: Sara Becker.

Health Care REIT, Inc., 4500 Dorr, inspected Feb. 11. Several items in walk-in cooler with improper temperatures: egg salad 55 degrees, chicken salad 56 degrees. Food items must be held at 41 degrees or below to prevent bacteria growth. Other items in the cooler were 39 degrees, so cooler is cold enough. These items and two others were just prepared for a private luncheon. Food was placed in large, deep containers which are not allowing food to cool properly. Pre-chill ingredients, pre-chill containers, place items in coldest part of cooler or in freezer for temporary chilling, and do not cover containers so tightly. Items removed from cooler and placed in walk-in freezer for faster chilling. Repeat violation. Cooler is functioning, it is a matter of items placed in it and how they are prepared and stored. Several items at salad bar at improper temperatures: tuna 46 degrees, egg salad 46 degrees, and tomato salad 50 degrees. But cottage cheese was 39 degrees. Repeat violation. Items that are prepared appear to be items with non-compliant temperatures. Pre-chill prep items, pre-chill pans, insure unit is cooled to temperature prior to placement of product. Items are made 1-2 hours prior to serving, then held for serving, then disposed of. No items are held over for the next day. Cut tomatoes at prep condiment holding unit were 50 degrees. Tomatoes are not pre-chilled prior to slicing. They were removed to be placed in walk-in to chill to 41 degrees or lower prior to being replaced on condiment unit. A fresh set of sliced tomatoes at temperature was placed on unit. Hot-holding unit not holding proper temperatures: chicken 131 degrees. Food items must be held at 135 degrees or above to prevent bacteria growth. Hot-holding unit turned up to hold at 144 degrees. High-temperature dish machine not reaching 180 degrees during final rinse. Discontinue use of dish machine pending repairs for proper sanitizing of dishes. Dish machine thermostat was reaching 180 degrees, but thermo label not indicating proper temperature. Facility will use three-bay sink. Repeat violation. Inspector: Karen Ash.

Dorr Street Cafe, 5243 Dorr, inspected Feb. 11. Prep-top steam table on line holding several food items below 135 degrees. Turned up unit, items were stirred and temperatures regained 135 degrees. Spaghetti sauce, chili, refried beans, and meat sauce were at 130 degrees. Several generic spray chemical bottles with no labels. Generic chemical spray bottles need to be labeled with proper chemical names to prevent chemical contamination. Label generic spray bottles. Inspector: Ash.

Cold Fusion Creamery, 3136 Markway, inspected Feb. 14. Spray bottle with no label. Label spray bottles with the contents’ names. Inspector: Sattler.

Cold Fusion Creamery, 3136 Markway, inspected Feb. 20. Tuna thawing in hand sink while still in reduced-oxygen packaging. No food may be thawed in hand sink. Food prep may only be done in sanitizer basin of three-bay sink at this time since there is no food-prep sink. Frozen fish in vacuum packaging must remain frozen or seal must be broken to prevent growth of Clostridium botulinum. Contact licensed plumber to install a food-preparation sink with the appropriate two-inch air gap. Sushi prep-top cooler holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Discard out-of-temperature food and adjust cooler. Contact licensed repair service if necessary. Wet towel on prep-top cutting board and no sanitizer bucket set up. Store wet towels not in use in a sanitizer bucket to prevent bacteria growth. Set up sanitizer bucket for all hours of operation to safely sanitize food-contact surfaces. Inspector: Wilke.

Department of Work Release, 1111 Madison, inspected Feb. 21. Hot dogs below the required 135 degrees. Hot holding must be at 135 degrees or higher to prevent bacteria growth. Corrected. Inspector: Stacy Seger.

Vito’s Pizza, 315 S. Detroit, inspected Feb. 21. Salad prep-top holding food at 45-47 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler. Large prep-top cooler holding food at 41 to 44 degrees. Adjust cooler temperature and replace its torn door gaskets. Quat sanitizer in wipe-cloth bucket and dispensing at three-bay sink is low around 100 ppm. Maintain quat sanitizer at 200 ppm to safely sanitize food-contact surfaces. Contact chemical company to re-calibrate sanitizer dispensers. Inspector: Wilke.

Gas Express, 324 S. Detroit, inspected Feb. 21. Facility lacks sanitizer to sanitize food-contact surfaces. Provide chlorine bleach or quaternary ammonia to sanitize before offering anymore food or coffee. Facility does not have hand-washing sink. Install hand sink in kitchen to properly wash hands and stock it with soap, paper towels, and 100-degree water. Inspector: Wilke.

G. M. Food Mart, 526 N. Detroit, inspected Feb. 21. Hot water at hand sink turned off due to a leak. Repair sink to always have at least 100-degree water to properly wash hands. Hot water turned back on. Inspector: Wilke.

Mecca Temple, 1343 Avondale, inspected Feb. 18. Facility has no food-prep sink but is offering produce (tomatoes, lettuce, potatoes) on menu. Install food-prep sink to thoroughly wash produce, or install two-inch air gap on sanitizer basin to do batch washing of produce. Inspector: Wilke.

Ottawa River School, 4747 290th, inspected Feb. 19. Chicken tenders in hot serving unit below 135 degrees. Racks in use are not able to fit into the unit, product is held above holding area. To limit bacteria growth, food in hot holding must maintain 135 degrees or above. Product discarded. Inspector: Stanley.

Shell, 2202 S. Reynolds, inspected Feb. 19. Items on roller grill below 135 degrees. To limit bacteria growth, food items in hot holding must be held at 135 degrees or above. Inspector: Stanley.

Magic Wok - University of Toledo, 2801 W. Bancroft, inspected Feb. 20. Cooked chicken and noodles cooling completely covered in walk-in cooler. To limit bacteria growth, items must be left vented or uncovered until reaching 41 degrees or lower. Covering cooling food prolongs the cooling process. Inspector: Stanley.

Kentucky Fried Chicken, 2801 W. Bancroft, inspected Feb. 20. Corn in warmer below 135 degrees. To limit bacteria growth, food items in hot holding must be held at 135 degrees or above. Corrected. Inspector: Stanley.

University of Toledo - Starbucks, 2801 W. Bancroft, inspected Feb. 20. Buildup present in ice machine. Clean and sanitize according to manufacturer’s specifications. Inspector: Stanley.

Phoenicia Student Union Building, 2801 W. Bancroft, inspected Feb. 20. Food items in prep-top cooler above 41 degrees. To limit bacteria growth, refrigeration must hold product at 41 degrees or lower. Adjust cooler. Wipe-cloth bucket at 0 ppm chlorine. To properly sanitize surfaces and store damp or soiled cloths, concentration must be 100 ppm. Inspector: Stanley.

Paddy Jack’s, 5122 Heatherdowns, inspected Feb. 14. Macaroni and cheese thawing at room temperature. Food must be thawed properly under refrigeration, under cool running water in food-prep sink, in microwave oven, or through the cooking process. Never thaw food at room temperature. Corrected. Inspector: Wilke.

Maumee River Yacht Club, 2735 Broadway, inspected Feb. 12. Wet towel not in use stored on counter top. Store wet towels in sanitizer bucket to prevent bacteria growth. Corrected. Inspector: Wilke.

Caffeinis Cafe, 3065 Arlington, inspected Feb. 13. Wet towel in container with ice. Store wet towels in container of sanitizer solution to prevent bacteria growth. Corrected. Inspector: Wilke.

Highland Meadows Golf Club - Main Kitchen, 7455 Erie, Sylvania, inspected Feb. 13. Homemade dressing dated 1/​31 in two-door cooler. Homemade dressings have a seven-day discard date. Day dressing is made is Day 1 of seven. Dressings discarded. Inspector: Gottschalk.

King Garden, 2839 Monroe, inspected Feb. 18. Uncovered food items in walk-in cooler and freezers. Food items must be protected from contamination. Keep food items covered with a food-approved material such as plastic wrap or foil. Food items may only be left uncovered during cooling and preparation. Food items thawing in three-bay sink. Food must be thawed under cold running water in prep sink, which has a two-inch air gap to prevent cross contamination should sink back up. Hand sink blocked and used for storage. Hand sink must be accessible to ensure proper hand washing, which must be done at designated hand sink. Corrected. Inspector: Gottschalk.

Robinson Elementary School, 1075 Horace, inspected Feb. 14. Hand sink blocked with food racks, make accessible for hand washing. Inspector: John Markan.

Little Caesars Pizza, 731 Conant, Maumee, inspected Feb. 10. Employee food stored on boxes of pizza sauce in back. Employees may not eat in food-prep or storage areas. Employee food must be stored in an area away from or below food and food-contact items. Inspector: Sattler.

Toledo Correctional Institution, 2001 E. Central, inspected Feb. 18. Cooked black beans in walk-in cooler improperly cooled from previous night at 54 degrees. To limit bacteria growth, items must be cooled from 135 to 70 degrees within four hours, then from 70 to 41 within next four hours. Items must be left vented or uncovered until 41 degrees or lower. Product discarded. Buildup in ice machine near dry-storage room. Clean and sanitize according to manufacturer’s specifications. Inspector: Stanley.

Arby’s, 1425 S. Byrne, inspected Feb. 19. Cheese holding in cold well at 45 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Cheese discarded. Inspector: Wilke.

Sunoco, 4411 Heatherdowns, inspected Feb. 11. Facility offering coffee and cappuccino but has no three-bay sink to properly wash, rinse, and sanitize machine parts. Three-bay sink must be installed by a licensed plumber or coffee and cappuccino must be removed from sale. Plans and specifications for three-bay sink must be approved by health department. Cease selling coffee and cappuccino at this time. Sandwich cooler holding packaged sandwiches at 43 degrees. Food must be held cold at 41 degrees or lower. Defrost cooler and adjust if needed. Inspector: Sattler.

The Upper Echelon LLC, 2705 Monroe, inspected Feb. 20. No probe-style thermometer capable of reading from 0 to 220 degrees. Maintain probe-style thermometers to verify proper temperatures before leaving facility and at delivery. Inspector: Seger.

Pickett Elementary School, 1144 Blum, inspected Feb. 20. Salad in Styrofoam cups sitting out and in cold holding are above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Keep salad cups refrigerated and deep in cold well during serving time. Pizzas in hot holding at 119 to 137 degrees. Food shall be held at 135 degrees or higher to prevent bacteria growth. Keep pizzas deep in hot-holding unit to hold proper temperature. Inspector: Wilke.

Midtown Food Mart, 1130 W. Bancroft, inspected Feb. 20. No date marking on open deli meat. Label ready-to-eat food held over 24 hours with a date to prevent bacteria growth. Inspector: Wilke.

 

Recently inspected restaurants with no violations:

A Promising Tomorrow, 890 W. Bancroft.

Savage Arena, 2801 W. Bancroft.

L’Ambiance Banquet Hall & Catering Service, 5237 Renwyck.

CVS Phamarcy, 4121 Monroe.

DeVeaux Elementary School, 2620 W. Sylvania.

Fairfield School, 1313 Eastfield, Maumee.

19th Hole, Inc., 3236 W. Sylvania.

Marshall Elementary School, 415 Colburn.

Correctional Commissary, 2001 E. Central.

Central Academy of Ohio, 2727 Kenwood.

Grannie Thomas Family Learning Center, 4206 Monroe.

Calvary Bible Chapel Family Life Center, 3740 W. Alexis.

Sweet Shalom Tea Room, 8216 Erie, Sylvania.

Old West End Academy, 3131 Cambridge.

Libbey Hall, 2801 W. Bancroft.

International House, 2801 W. Bancroft.

University of Toledo - Subway, 2801 W. Bancroft.

Pizza Hut, 2801 W. Bancroft.

Aramark - University of Toledo - Croutons, 2801 W. Bancroft.

Leverette Elementary School, 445 Manhattan.

Toledo Day Nursery, 2902 Stickney.

Riverside Elementary School, 2226 Ontario.

Malibu’s, 2045 W. Alexis.



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