Restaurant Inspections: 3-31


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



Eastgate Carryout, 1853 Eastgate, inspected March 25. Several containers of expired baby food on shelves. Baby food for sale must have a valid date and any expired food must be removed from sale. Baby food discarded. Packages of Oreos and baby food for sale individually from a bulk supply and not labeled for individual sale. Remove Oreos and baby food from sale. Provide only foods that are labeled for individual sale. Packaged food must have a label that states the food’s common name, net weight, a responsibility statement, and a list of ingredients. Cases of juice stored in bathroom. No food may be stored in bathroom. Cases of juice relocated to clean and sanitary area. Raw shell eggs stored above ready-to-eat food in walk-in cooler. Store raw shell eggs below ready-to-eat food to prevent cross contamination. Corrected. Inspector: Gillian Wilke.

Lagrange Diner, 3227 Lagrange, inspected March 25. No date marks on food in reach-in cooler. Provide dates on ready-to-eat food held over 24 hours to prevent bacteria growth. Inspector: Wilke.

Maumee Wines, 2556 Parkway Plaza, Maumee, inspected March 18. No date marking on refrigerated, ready-to-eat food. These foods must be date marked when prepared or when manufacturer’s packaging is opened. Refrigerated, ready-to-eat food may be held up to seven days at 41 degrees or colder before it must be either consumed or discarded. Inspector: Kelly Sattler.

Wendy’s, 590 W. Dussel, Maumee, inspected March 18. Food-prep sink not plumbed properly with a two-inch air gap in drain to prevent sewer backup. Contact licensed plumber to install air gap in plumbing. Repair plumbing that is duct-taped on three-bay sink. Food-prep sink holding pots and pans. Sink must be used for food prep only and may not be used to rinse or store dishes. Inspector: Sattler.

Circle K, 1444 W. Alexis, inspected March 17. Rear hand sink not properly stocked. Hand sinks must be stocked with warm running water, soap, and hand towels to ensure proper hand washing. Three-bay sink not used for proper ware washing. Equipment must be washed with proper sink set-up for wash, rinse, and sanitize. Inspector: Stacy Seger.

Circle K, 6008 Secor, inspected March 17. No usable hand sinks, therefore proper hand washing can not be conducted. Hand sinks must be repaired immediately. Hand sink in rear has broken soap dispenser and broken faucet. Hand sink must be accessible at all times and remain fully stocked with warm running water (100 degrees), soap, and hand towels to ensure proper hand washing. Repair faucet and replace soap dispenser. Lights in walk in cooler not properly shielded. Provide light tubes with end caps on bulbs. Buildup inside cappuccino machines. Properly clean and sanitize components of cappuccino machines. Inspector: Seger.

Circle K, 2969 Tremainsville, inspected March 17. Lights in walk-in cooler not properly shielded. Lights must be properly shielded with tubes and end caps to prevent physical contamination should a bulb break. Rear hand sink with no soap or hand towels. Hand sinks must be properly stocked with warm running water, soap, and hand towels at all times to ensure proper hand washing. Inspector: Seger.

Long John Silver’s, 1814 W. Alexis, inspected March 17. No wipe bucket set up for back of house. Areas must have a sanitizer wipe bucket set up at all times for wiping surfaces. Inspector: Seger.

The Glendale, 5020 Ryan, inspected March 18. Wet wiping towels stored on counter tops. Store wet towels not in use in sanitizer wipe-cloth bucket to prevent bacteria growth. Corrected. Inspector: Wilke.

Premier Volleyball, 1630 Marketplace, inspected March 20. Facility offers grapes and apples but does not have a prep sink to properly wash produce. Provide only pre-washed produce or install a food prep sink to thoroughly wash produce. Inspector: Wilke.

Family Dollar, 245 Golden Gate Shopping, Maumee, inspected March 21. Automobile cleaner and insect repellent stored above food in clearance section; lotion and makeup above food at front of store. Chemicals and non-food items must be stored separate from or below any food and food-contact items. Inspector: Sattler.

Mancy’s Bluewater Grille, 461 W. Dussel, Maumee, inspected March 24. Prep-top cooler holding feta, bleu cheese, cooked egg, and dressings at 47 to 57 degrees. These foods must be held cold at 41 degrees or lower at all times. Out-of-temperature food discarded and service call made for cooler. Inspector: Sattler.

Papa G’s, 5127 S. Main, Sylvania, inspected March 19. Hot dogs at 43 degrees and sliced cheese at 43 degrees in small prep-top cooler. Time/​temperature control for safety food items must be maintained at 41 degrees or lower to prevent bacteria growth. Adjust prep-top cooler temperature. Cooler air temperature should be 33 to 38 degrees to maintain food at 41 degrees or lower. Inspector: Jennifer Gottschalk.

B Gump’s 101 Restaurant & Lounge, 5147 S. Main, Sylvania, inspected March 18. Unlabeled chemical spray bottles hanging on storage shelf by kitchen hand sink. Chemical spray bottles must be properly labeled to allow employees to know what they contain. Chemicals must be stored away from food and food-contact items to prevent cross contamination. No date labeling on open and prepared food. There is a seven-day holding time for open and prepared food items. The day the food is open/​prepared is Day 1. Vacuum-packaged fish thawing in walk-in cooler. Fish that has a vacuum package must stay frozen. If vacuum-packaged fish must be thawed, cut open bag to introduce oxygen into package. Open bottles of chocolate sauce and caramel sauce at bar at room temperature. Bottles’ labels state contents must be refrigerated after opening. Sauces discarded. Read labels for proper storage rules. Hand sink at bar not stocked. Hand sinks must be properly stocked with hand soap and paper towels for proper hand washing. Corrected. Food thawing in three-bay sink under cold running water. Sink does not have proper air gap for thawing food. Thaw food under cold running water in two-bay food-prep sink to prevent cross contamination. Corrected. Inspector: Gottschalk.

Stranahan Elementary School, 3840 N. Holland-Sylvania, inspected March 18. Food-prep sink has direct connection to sewer line. Plumbing under sink appears to be new. Food-prep sink must have a two-inch indirect connection to sewer line. Correct plumbing to create a proper air gap. Repeat violation. Inspector: Gottschalk.

B.M. Chen, 1227 S. Reynolds, inspected March 18. Low-temperature dish machine not dispensing chlorine at proper concentration. Contact vendor to repair dish machine and do not use to sanitize dishware until it has been reinspected. Found garlic in oil sitting out at room temperature. Food shall be held at 41 degrees or colder to prevent bacteria growth. Keep garlic in oil refrigerated. Corrected. No date marking of food in facility. A date mark is required on ready-to-eat food held over 24 hours. Label egg rolls, cooked meats, open container of tofu, and other ready-to-eat food. Food may be held up to seven days. Chemical spray bottle without a label. Provide name of bottle’s contents to prevent chemical contamination. Inspector: Wilke.

Circle K, 5342 Lewis, inspected March 17. Person in charge is not knowledgeable in all aspects of food safety. Additional training is required. Managers and employees must know how to set up and use three-bay sink. Chemical spray bottle by dump sink with no label. Working containers used for poisonous or toxic materials, such as cleansers and sanitizer taken from bulk supplies, shall be clearly and individually identified with common name of material. Hot dog machine, microwave, cappuccino machines, creamer dispenser, pop system, etc. inadequately maintained in sanitary condition. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Non-food-contact surfaces of equipment shall be kept free of accumulated dust, dirt, food residue, and other debris. Thoroughly clean entire cafe area. Nacho cheese sauce with a sell-by date of 3/​7/​14. Food must be discarded once seven-day discard date is reached. Change date marks when new product is inserted. Rear hand sink blocked and inaccessible, and not properly stocked. Hand sink must remain clear, easily accessible, and stocked with warm running water, soap, and hand towels to ensure proper hand washing. Three-bay sink blocked and not used. Three-bay sink must be easily accessible and used for proper ware washing of equipment, which now is done in dump sink without benefit of proper wash, rinse, and sanitize procedure. Boxes of cereal stored directly on floor. Food must be stored a minimum of six inches above floor to prevent contamination. Inspector: Seger.

Barney’s Convenience Mart, 497 W. Dussel, Maumee, inspected March 18. Back hand washing sink blocked by a display. Hand sinks must be clear and accessible for hand washing. No ingredients statement for doughnuts in self-service case. An ingredients statement for each variety of self-service baked good must be available to consumers. Ingredients must be listed in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. Also include the food’s common name and any major food allergens if contained in the food. Inspector: Sattler.

Zacharya’s Eatery & Cafe, 3455 W. Alexis, inspected March 17. Under-counter dish machine tested at 0 ppm for chlorine sanitizer. Dish machine must test at 50-100 ppm for chlorine sanitizer. Do not use dish machine until repaired and tests at 50 ppm for chlorine sanitizer. Dishes must be washed, rinsed, and sanitized in three-bay sink. Owner contacted dish-machine company to repair machine. Dish machine retested at end of inspection at a little below 50 ppm. Dish-machine company to be out same day. No date labeling on open and prepared food items: lasagna, taco meat. Open and prepared time/​temperature control for safety food must be marked with date made or discard date to allow employees to know when it must be discarded. Seven-day hold period on open and prepared food items, with day of opening or preparation as Day 1. Packaged raw ground beef stored in same container as packaged, cooked corned beef. Store raw meat and cooked meat separate to prevent cross contamination. Open orange and cranberry juices in small Pepsi cooler at 50 degrees. These items must be maintained at 41 degrees or lower to prevent bacteria growth. Juice containers discarded. Inspector: Gottschalk.


Recently inspected restaurants with no violations:

Max Nutrition, 6600 W. Sylvania.

Sylvan Elementary School, 4830 Wickford, Sylvania.

Netty’s, 1244 W. Alexis.

Monnettes’ Market, 5717 Secor.

Handel’s Ice Cream, 5655 Secor.

Aldi, 3728 Navarre, Oregon.

OLPH Elementary School, 2255 Central Grove.

In & Out Mart, 1646 W. Alexis.

Subway, 1650 W. Alexis.

Kmart, 1801 W. Alexis.

Koala Berry, 6710 W. Central.

Arby’s, 7020 W. Central.

International Boxing Club, 525 Earlwood, Oregon.

Wayne Trail School, 1147 Seventh, Maumee.