Wednesday, Jun 20, 2018
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Restaurant Inspections

Restaurant Inspections: 6-2



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


Little Caesar’s Pizza, 3245 W. Alexis, inspected May 21. Rack above three-compartment sink drain board appears rusty and dirty. Equipment including shelving must be clean to sight and touch, smooth and easily cleanable and free of sources of contamination. Replace/​resurface rack. Repeat violation. Three-compartment sink with drain leak makes the sanitize sink unusable. Plumbing must be in good repair. Contact licensed plumber to repair leaks. Three-compartment must be able to be setup for proper wash, rinse, and sanitize. Inspector: Stacy Seger.

Wondermeal, 4254 Lewis, inspected May 22. Grape leaves dated 5/​15-5/​30. Potentially hazardous food items must have a seven-day discard date. Food dated 5/​15 should have been discarded on 5/​21. Grapes leaves to be discarded. Gyro meat at 105 degrees. Hot holding must be at 135 degrees or higher to limit bacteria growth that can cause a food-borne illness. Shave gyro down more frequently and place in cooler and cook to order. Improper concentration of chlorine in wipe bucket. A sanitizer wipe bucket must be setup during hours of operation for cleaning surfaces as needed. A concentration of 50-100 ppm bleach must be used. Inspector: Seger.

Gingerbread House Too LLC, 5142 Ryan, inspected May 28. The hand sink was blocked. Hand sinks shall be easily accessible and available to properly wash hands. Do not store anything around the hand sink blocking it. There was no sanitize bucket setup. A bucket of sanitizer shall be setup for all hours of operation to sanitize food contact surfaces. Found green beans and mashed potatoes sitting out holding below 135 degrees. Hold hot food at 135 degrees or greater. Obtain a properly approved commercial grade hot holding unit. Inspector: Gillian Wilke.

Roadhouse, 1062 S. Reynolds, inspected May 23. The hand sink in the kitchen is not operational. Contact a licensed plumber to provide both hot and cold water to the sink so that it can mix to 100 degrees. Hand sinks must be operational for employees to properly wash hands. Inspector: Wilke.

Bob Evans Farms LLC, 6425 Salisbury, Maumee, inspected May 16. Bowls of fruit on a tray on the top section of the prep top cooler. Time/​temperature control for safety food must be held at or below 41 degrees to prevent the growth of bacteria which could cause a food-borne illness. Food must fit in a container in the top section of the prep top cooler. Do not double stack containers in the prep top cooler. Inspector: Emily Anderson.

Anthony Wayne Junior High, 6035 Finzel, Whitehouse, inspected May 13. Container of pizza sauce open not under the sneeze guard on the line. Open food product must be placed under a sneeze guard to protect from cross-contamination. Inspector: Jennifer Gottschalk.

Mama Mary’s Pizza, 7130 Airport, Holland, inspected May 20. Alfredo sauce hot holding at 128 degrees in the table top warmer. Hot holding of time/​temperature control for safety food must be 135 degrees or higher to prevent the growth of bacteria that could lead to a food-borne illness. Use a calibrated metal stem thermometer to check food temperatures. Found food cold holding above 41 degrees in the prep top cooler and in the walk in cooler. Food must be cold holding at 41 degrees or lower to prevent the growth of bacteria that could lead to a food borne illness. Chlorine sanitizer buckets tested at 0 ppm. Chlorine sanitizer in the wiping cloth buckets should test at 50-100 ppm. Use sanitizer test kit to check the concentration and change as needed. Corrected. Inspector: Gottschalk.

Koral Hamburg & Diner Inc., 12 N. Third, Waterville, inspected May 22. Cheese in an ice bath at 52 degrees and lettuce at 63 degrees. Time/​temperature control for safety food must be maintained at 41 degrees or lower to prevent the growth of bacteria. When using ice bath, product must be surrounded (level of food and ice match) in ice to maintain the food at 41 degrees or lower. Inspector: Gottschalk.

Gateway Middle School, 900 Gibbs, Maumee, inspected May 22. 900 Gibbs, Inspector: Kelly Sattler. The quat sanitizer too weak at less than 100 ppm in the wipe cloth buckets and the three compartment sink. Quat sanitizer must be used at 200 ppm, or 150-400 ppm for a broad range quat sanitizer for food contact items and surfaces. Adjust the dispenser accordingly. Inspector: Kelly Sattler.

Fun Foods (GBL) LLC dba-Apricato, 1470 Ford, Maumee, inspected May 22. Quat sanitizer is too strong in the spray bottle at over 500 ppm and in the 3 compartment sink at 400 ppm. The type of quat sanitizer used states that it must be used at 200 ppm for food contact surfaces and items. Dilute sanitizer to 200 ppm. Inspector: Sattler.

Charlies, 1631 Tollgate, Maumee, inspected May 2. Raw ground beef patties are holding cold at 53 degrees in the walk-in cooler. Food must be held cold at 41 degrees or lower. Limit the amount of time that food is held out of refrigeration during preparation. Properly date label food. Date mark refrigerated, ready-to-eat foods once they are made or the manufacturer’s packing is opened. Food may be held up to 7 days at 41 degrees or lower. Improper cooling of mousaka in the walk in cooler with pans covered at 119 degrees. Food must be actively cooled once they reach 135 degrees using methods such as ice baths, ice wands, cooling in the freezer, or cooling uncovered in shallow pans in the walk in cooler. Food must cool from 135 to 70 degrees in 2 hours or less, then from 70 to 41 degrees in the next 4 hours or less. Inspector: Sattler.

Osaka Sushi & Hibachi, 3150 Navarre, Oregon, inspected May 22. Wipe cloths resting out of sanitizer. When not in active use wipe cloths must be placed in sanitizer solution to prevent bacteria growth and cross-contamination of surfaces. Repeat violation. Raw eggs stored above fish and beef in the walk in cooler. Raw eggs must be stored below other food to prevent cross contamination. Repeat violation. Items stored in rear hand sink and blocked with cutting board. Keep hand sinks clean and accessible for proper hand washing. Hand sinks must be stocked with 100 degrees water, soap, and paper towels. Raw chicken being prepared next to zucchini on prep sink. Ready to eat food must be prepared separate from raw meats. This is to prevent cross-contamination. Eggs and garlic in oil sitting out at room temperature on the hibachi carts. Also observed imitation crab sitting out of temperature on sushi bar. Food items must be held at 41 degrees or below to prevent bacteria growth. Keep the eggs and garlic and oil in a cooler until ready to be taken out to the grill. Inspector: Anderson.

TW Recreational Services dba: Maumee Bay State, 1750 Park, Oregon, inspected May 12. Home fries kept in salamander for hot holding at 106 degrees. Food must be held at 135 degrees to prevent the growth of bacteria. Whipped topping out of temperature at 45 degrees in the dorm style cooler at the coffee bar. Food must be held at or below 41 degrees to prevent the growth of bacteria. Whipped topping was being held in the door. Replace the dorm-style cooler with a commercial grade, NSF approved refrigerator. Provide make and model prior to purchase. Inspector: Anderson.

Tim Hortons, 5640 Airport, inspected May 20. The quat sanitizer in the wipe cloth bucket was low. Maintain quat sanitizer at 200 ppm to safely sanitize food contact surfaces. Corrected. Inspector: Wilke.

Tony Packo’s Cafe, 5827 Monroe, Sylvania, inspected May 20. A supply of sanitizer was not setup. To ensure food contact surfaces are being sanitized maintain a supply of sanitizer. Corrected. Inspector: Kelly Cipiti.

Sylvania Diner, 5623 W. Alexis, Sylvania, inspected May 20. Raw shell eggs being stored directly above potatoes. To prevent cross contamination store eggs below ready to eat food. Corrected. Inspector: Cipiti.


Recently inspected restaurants with no violations:

In & Out Mart, 4315 W. Alexis.

Happy Hour, 1519 Eleanor.

MVP Sports Grille, 2114 W. Alexis.

Sherman Elementary School, 817 Sherman.

Abe’s Daily Scoop, 3100 Main, Maumee.

Earth to Oven, 5758 N. Main, Sylvania.

Little Village Preschool, 1315 Michigan.

Panera Bread, 3043 Glendale.

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