Recently released inspection reports of Lucas County food-service operations.
Wild Wings N Things, 3265 W. Alexis, inspected April 9. Chemical spray bottles with no labels. Working containers used for poisonous or toxic materials, such as cleaners and sanitizer taken from bulk supplies, shall be clearly and individually identified with the common name of the material. Inspector: Stacy Seger.
Frisch’s Big Boy, 925 W. Alexis, inspected April 10. Food on salad bar at unsafe temperatures (crab salad 52 degrees, macaroni salad 49 degrees, cole slaw 50 degrees, ranch dressing 57 degrees, and potato salad 50 degrees). Food must be held at 41 degrees or below to limit bacteria growth. Food discarded. Inspector: Seger.
Pisanello’s Pizza, 57 S. Third, Waterville, inspected April 4. Pizza prep-top cooler holding pepperoni and cheese at 46 degrees. These foods must be held cold at 41 degrees or lower. Adjust or repair cooler. Garlic spread labeled Keep Refrigerated sitting out at room temperature at 58 degrees. This food must be held cold under refrigeration at 41 degrees or lower. Inspector: Kelly Sattler.
Trinity Lutheran School, 4560 Glendale, inspected April 11. Chlorine sanitizer in bucket was low. Maintain chlorine sanitizer at 50-100 ppm to safely sanitize food-contact surfaces. Inspector: Gillian Wilke.
Save A Lot, 5229 Dorr, inspected April 11. Lack of food-safety training among staff on duty. Seek out more training to be more knowledgeable about biological, chemical, and physical material threats and interventions. Verify temperatures, sanitizer issues. Look for smooth, cleanable, and nonporous surfaces to prevent contamination. Sanitizing wipe-cloth bucket and/or sanitizer sink not set up while meat room in use. Expired sanitizer test strips being used. Staff must verify chemical dilutions to detect and correct any issues. Hot dogs ranged from below 41 degrees to 50 degrees. Top layer is one layer too high. Staff to determine if product can be quickly refrigerated to drop the temperature or discard. Top packages are cold to the touch. Inspector: John Markan.
Element 112, 5737 N. Main, Sylvania, inspected April 2. Hand sink next to dish machine not stocked with paper towels. Hand sinks must be stocked with paper towels, hand soap, and hot/cold running water (100 degrees) for proper hand washing. Inspector: Jennifer Gottschalk.
Big Lots, 3946 W. Alexis, inspected April 3. Power bars stored below liniment and cold medicine. Store food and food-contact items above chemicals to prevent cross-contamination. Corrected. Inspector: Gottschalk.
Kingston Care Center of Sylvania - Main Kitchen, 4121 King, Sylvania, inspected April 8. Roast beef and turkey cooled down from April 6 at 43 degrees. Time/temperature control for safety food must be held cold at 41 degrees or lower. Food must be cooled from 135 to 70 degrees in two hours and from 70 to 41 degrees in additional four hours. Monitor both time and temperature of cooling food. Turkey and roast beef discarded. When cooling meats, slice or quarter and leave uncovered to cool quickly. Inspector: Gottschalk.
Kingston Residence of Sylvania, 4125 King, Sylvania, inspected April 8. Bowl of grits at 131 degrees and plate of eggs at 133 degrees. Hot holding of food must be held at 135 degrees or higher to prevent bacteria growth. Do not double stack in the steam table. Food must be placed in the pan to remain at 135 degrees or higher. Inspector: Gottschalk.
Park Inn Toledo, 101 N. Summit, inspected April 8. Food held on ice improperly. Containers of food, not fully submerged in ice nor surrounded on sides with ice, at 47 degrees. Maintain at 41 degrees or below to prevent bacteria growth. Hash browns at 108 degrees sitting out at room temperature. Maintain hot at 135 degrees or above or properly cool and hold cold at 41 degrees. Do not let food sit out at room temperature, which can increase bacteria growth. Butter squares sitting out at room temperature. These items must be maintained at 41 degrees or below. Facility may use a time in lieu of temperature holding practice if procedures are written and followed for specific products, which may be left out for a maximum of four hours marked with a time. Any remaining product must be discarded after four hours. Food on cook line without a proper date mark: cooked noodles, shredded meat, and ground meat. Place date marks on these items to monitor proper rotation. Paper towels not available at kitchen hand sink. To ensure proper hand washing, always restock supplies. Inspector: Kelly Cipiti.
McDonald’s, 1405 S. Byrne, inspected April 8. Raw shell eggs stored on top of a box of tartar sauce in walk-in cooler. Store raw eggs below ready-to-eat food to prevent cross-contamination. Wet towels stored on countertops throughout kitchen. Store wet towels in sanitizer bucket when not in use to prevent bacteria growth. Inspector: Wilke.
Glendale-Feilbach School, 2317 Cass, inspected April 8. Taco meat in walk-in cooler at 58 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Inspector: Wilke.
Kobacker, 3130 Glendale, inspected April 8. Low-temperature dish machine not dispensing chlorine sanitizer. Contact licensed repair service to fix dish machine to dispense 50 to 100 ppm chlorine on final rinse. Manually wash until dish machine is repaired and reinspected. Inspector: Wilke.
Four Horsemen, 4452 Lewis, inspected April 8. Cooler holding above 41 degrees. Food must be held at 41 degrees or below to limit bacteria growth. Adjust cooler to hold at proper temperature. Inspector: Seger.
Buffalo Wild Wings, 3555 Navarre, Oregon, inspected April 8. Several wipe cloth buckets at less than 200 ppm quat. To properly sanitize with this product, concentration must be 200 to 400 ppm. Be sure to verify proper concentration with test papers and change more frequently if necessary. Repeat violation. Corrected. Unlabeled spray bottle on storage shelving unit. Spray bottles must be labeled with contents’ common names. Bottle of glass cleaner stored with silverware near expo area. Designate an area for chemicals below or away from food and food-contact items. Corrected. Inspector: Kerry Stanley.
Alexandria Diner, 5834 Monroe, Sylvania, inspected April 7. No date labels on hummus, cut lettuce, and prepared rice. Time/temperature control for safety food must be dated if not used in 24 hours. The day the food is prepared/opened is Day 1 of the seven-day limit. Cut leafy greens require proper date labeling. Meat grape leaves with made/frozen date of 3/21 on the pan. Grape leaves removed from freezer on April 4. Place thaw date on container to allow employees to know when food must be discarded. If grape leaves are made and placed in freezer on same day, this is Day 1. Day 2 begins when they are removed from freezer to thaw in walk-in cooler. Inspector: Gottschalk.
Mr. Gyros & More, 3833 Airport, inspected April 10. Chicken thawing at room temperature at 52 degrees. Food must be held at 41 degrees to prevent bacteria growth. Drawer cooler holding food above 41 degrees. Adjust cooler temperature and contact licensed repair service if necessary. Inspector: Wilke.
Brownstone Tavern, 847 W. Alexis, inspected April 10. Food held at unsafe temperatures of 48-59 degrees. Food must be held at 41 degrees or below to limit bacteria growth. Fridge left open overnight and food must be discarded. Chicken in walk-in cooler improperly cooled and still holding at 49 degrees from previous night. Cooked food (soups, potatoes, pasta, etc.) shall be cooled from 135 to 70 degrees within two hours, then from 70 to 41 degrees or below within an additional four hours. Cool food properly by placing in shallow pans (2 inches), separating food into smaller or thinner portions (speed racks), stirring food in a container placed in an ice water bath in a prep sink, using ice wands, and/or ice as ingredient. If food is placed in cooling equipment, vent or uncover container to promote rapid heat release. Pan of roast beef stored directly on walk-in cooler floor. Food must be stored a minimum of six inches above floor to prevent contamination. Rice, pasta, and chicken with no date mark and sliced turkey breast held past expiration date. Food must have a seven-day discard date that is adhered to. Day 1 is day product is opened, prepared, or altered. Containers on clean storage racks that still have food debris and grease residue. 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 accumulation of dust, dirt, food residue, and other debris. Rewash dirty/greasy containers. Change wash water often if using three-bay sink. Verify dish machine is functioning properly. Inspector: Seger.
Subway, 3336 Lagrange, inspected April 11. Meatballs in hot holding well at 110 degrees; not properly reheated before placing in hot holding. Food must be reheated to a minimum of 165 degrees within two hours over direct heat to destroy any potential bacteria growth. Inspector: Stanley.
Lickity Split, 2021 Glendale, inspected April 14. Strawberry yogurt soft-serve holding in Electrofreeze at 45 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Contact licensed repair service for soft-serve freezer. Wet towels stored on food equipment. Store wet towels in sanitizer bucket when not in use to prevent bacteria growth. Raw ground beef stored above ready-to-eat food in walk-in cooler. Store raw meats below ready-to-eat food to prevent cross-contamination. Inspector: Wilke.
Recently inspected restaurants with no violations:
St. Catherine School, 1155 Corbin.
Whittier Elementary School, 4221 Walke.
Hill View Elementary School, 5424 Whiteford, Sylvania.
Kindercare Learning Center, 6367 River Crossing, Sylvania.
Taco Bell, 3460 Airport.
Whitmer Career & Technology Center, 5719 Clegg.
Meadowvale Elementary School, 2755 Edgebrooke.
Busia’s Narozny, 302 W. Laskey.
Dairy Queen, 3131 W. Alexis.
J-Cups Pizza, 3265 W. Alexis.
Rite Aid, 5765 Secor.
Washington Junior High School, 5700 Whitmer.
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