Saturday, May 26, 2018
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Restaurant Inspections

Restaurant Inspections: 6-9



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


Maumee Valley Country Day School, 1715 S. Reynolds, inspected June 3. Reach-in cooler holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler temperature accordingly and contact licensed repair service if necessary. No date marking on ready-to-eat food in coolers. Ready-to-eat food held over 24 hours must be labeled with a seven-day expiration date to prevent bacteria growth. Cream-cheese cups holding in freezable containers at 43 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Containers were stored in walk-in cooler and may need to be stored in freezer in order to hold cream-cheese cups cold. Inspector: Gillian Wilke.

Burger Bar, 4400 Heatherdowns, inspected June 3. Prep-top and reach-in coolers holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Several coolers overstocked, which could inhibit air flow. Reduce stock in coolers and reduce cooler temperatures; contact licensed repair service if necessary. Dressing bottles may be inhibiting air flow in salad cooler; items on bottom of cooler were much warmer than the top where dressings were stored. Reorganize cooler to allow for better air flow, and adjust cooler temperature and contact a licensed repair service if necessary. Bar low-temperature dish machine is not dispensing sanitizer on its final rinse. The dish machine should dispense chlorine sanitizer at 50-100 ppm to properly sanitize. Contact the chemical supplier to repair. Inspector: Nathan Fries.

Meijer, 7240 W. Central, inspected May 27. Ground meats stored above whole meats in meat department and display cooler. Ground meats should be stored below whole cuts to prevent cross contamination. Corrected. Opened deli meats date marked for eight days. Food opened or prepared must be marked with seven-day discard dates to prevent growth of potentially harmful organisms. Corrected. Inspector: Fries.

Central Trail Elementary School, 4321 Mitchaw, Sylvania, inspected May 27. Cooked green beans holding below 135 degrees. Foods must be held above 135 degrees to prevent bacteria growth. Food placed back on oven. Inspector: Fries.

Subway, 1355 S. McCord, Holland, inspected May 27. Food handling gloves stored below chemical cleaners. Food-contact items should be stored above any chemical to prevent cross contamination. Inspector: Fries.

Burger King, 7447 W. Central, inspected May 22. Raw bacon out and not being prepared at 48 degrees. Food must cold held 41 degrees to prevent bacteria growth. Corrected. Inspector: Fries.

Subway, 9980 W. Central, inspected May 23. Food stored on floor of walk-in cooler. Food must be stored six inches off the ground to prevent cross contamination. Inspector: Fries.

Ozzie’s Market, 9980 W. Central, Sylvania, inspected May 23. Raw eggs stored above ready-to-eat beverages. Follow proper storage order to prevent cross contamination. Corrected. Inspector: Fries.

Springfield Middle School, 7001 Madison, Holland, inspected May 22. Food stored less thant six inches off floor in walk-in freezer. Food must be stored six inches off floor to prevent cross contamination. Inspector: Fries.

K & J Meats, 3047 Glendale, inspected May 27. Ribs improperly thawing out at room temperature. Thawing must be under refrigeration to prevent bacteria growth. Corrected. Ready-to-eat food stored under raw meats in walk-in cooler. Store ready-to-eat food above and away from raw meats/​poultry to prevent cross contamination. Food holding above 41 degrees in lunch and open-display cases. Food must be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler temperature accordingly and verify defrost cycle is not overly wrong. Food in self-service cases without proper labeling. Prepackaged food for self service must be labeled. Inspector: Emily Anderson.

Star Diner, 6710 W. Central, inspected May 28. Multiple prep-top coolers holding food items at improper temperatures above 41 degrees. Food items must be held at 41 degrees or below to prevent bacteria growth. Food stored on walk-in freezer floor. Food must be stored six inches above floor to prevent contamination. Inspector: Anderson.

Little Caesar’s Pizza, 1331 McCord, Holland, inspected May 28. Detergent stored next to pizza sauce and flour. Store chemicals below any food product to prevent chemical contamination. Inspector: Anderson.

Byblos, 1050 S. Reynolds, inspected May 30. Chlorine sanitizer solution concentration in wipe buckets was low. Chlorine sanitizer solutions must be between 50-100 ppm to ensure proper sanitizing of food-contact surfaces. Corrected. Employee cutting tomatoes without gloves. Gloves must be worn to prevent contamination. Corrected. Inspector: Anderson.

One Stop Carry Out, 1602 Lagrange, inspected May 30. Raw shell eggs stored above ready-to-eat food. Raw eggs must be stored on bottom shelf to prevent contamination. Inspector: Anderson.

Tiney’s BBQ, 7960 W. Central, inspected May 30. Raw chicken stored above ready-to-eat food. Separate cole slaw from any raw meats to prevent cross contamination. No hand washing available; hand sink must be set up prior to any food handling. Inspector: Anderson.

Subway, 4224 Airport, inspected June 2. Cold well and under-counter cooler holding food above 41 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Adjust coolers accordingly and contact licensed repair service if necessary. Discard out-of-temperature food. Inspector: Gillian Wilke.

Vito’s Management Co. LLC, 7060 Sylvania, Sylvania, inspected May 30. Open ranch dressing sitting out on counter at 71 degrees. Discard dressing. Maintain this product in cold holding to prevent bacteria growth. Small cooler next to pizza oven holding at 70 degrees; chicken at 70 degrees and fan blowing out at 69-71 degrees. Chicken discarded. Do not use cooler until repaired and verified. Service cooler to hold at safe cold holding temperatures 41 degrees or below. Sanitizer not set up. Sanitizer dispenser is broken. Sanitizer held in large pepper jar and manually mixed to correct concentration; this was verified. During hours of operation, set up sanitizer to ensure food-contact surfaces are sanitized. Contact vendor for repairs immediately. Salsa/​bean mixture marked made 5/​23. Mixture should have been discarded day before inspection according to seven-day maximum holding period; Day One is 5/​23, Day Seven is 5/​29. Product discarded. Monitor dates and discard as necessary. Employees making pizza and salads from same topping containers in top section of prep-top cooler. Toppings are placed on pizza without gloves on, toppings for salad and cooked subs must be made while wearing gloves. No bare-hand contact permitted with ready-to-eat food items. Salad toppings may not come from pizza-topping containers due to bare-hand contact with these items. Prepare toppings with gloves on. Use containers from bottom section of prep-top cooler for salad and subs since these are handled with gloves on. Inspector: Kelly Cipiti.

Fifth Third Field - Portable Grill Cart, 406 Washington, inspected May 28. Sanitizer below 200 ppm. Use test kit to verify concentration, maintain at 200 ppm. Refresh as needed. Corrected. Inspector: Cipiti.

Fifth Third Field - Main Kitchen, 406 Washington, inspected May 28. Walk-in cooler blowing air out at 50 degrees; food temperatures between 42 and 45 degrees. Check defrost cycle and adjust so it is not during busy food-prep times. Cooler started blowing at 38 degrees. Inspector: Cipiti.

Marathon Sylvania, 5410 W. Alexis, Sylvania, inspected May 27. Sanitizer supply not available for ware washing. To ensure proper ware washing, provide sanitizer. Three-bay sink blocked with items inside sink. Keep sinks free and easily accessible to ensure proper ware washing. Inspector: Cipiti.

Southview High School, 7225 Sylvania, Sylvania, inspected May 27. Hard boiled egg pieces holding at 47 degrees in iced cooler. Food must be maintained at 41 degrees or below to prevent bacteria growth. When using ice to hold food cold, ice must surround food on all sides and be up to food level, not just bottom of container. Inspector: Cipiti.

True North Shell, 5473 Monroe, inspected May 27. Dark buildup on surfaces of ice chute at beverage dispensing unit. Thoroughly clean and sanitize this surface to prevent mold or bacteria. Inspector: Cipiti.

Jo Jo’s Pizza, 5614 Mayberry, Sylvania, inspected May 23. No date label on grape leaves in walk-in cooler. Food held over 24 hours must be dated to allow employees to know when it must be discarded. Food in walk-in cooler at 47 degrees: salami, grape leaves, dressing, cheese, ham, etc. Food must be maintained at 41 degrees or below to prevent bacteria growth. Ice buildup present on condenser. Arrange for service and relocate food to a different cooler. Cooler will be reinspected. Paper towels not available at one hand sink; at other hand sink, soap dispenser was jammed. Paper towels must be provided to ensure proper hand washing. Recommended using hand-soap dispenser for ease of hand washing. Inspector: Cipiti.

Papa John’s Pizza, 4024 N. Holland-Sylvania, inspected May 30. Cooler on line holding food at 50 degrees in bottom section. Discard food: chicken, sausage, cheese, etc. Do not use bottom portion of cooler until repaired and holding below 41 degrees, subject to re-inspection. Sanitizer in bucket tested below 200 ppm. Refresh more often to maintain 200 ppm, use test kit to verify. Inspector: Cipiti.

The Sodbuster Bar, 5758 N. Main, Sylvania, inspected May 29. Dark buildup present inside ice machine. To prevent mold or bacteria growth, properly clean and sanitize inside surfaces routinely. Inspector: Cipiti.

Nautica Coffee, 5645 Mayberry Square East, Sylvania, inspected May 30. Hot water not available at restroom hand sinks. 100 degrees water is required for hand washing. Service was called. Hot water available at all plumbing in kitchen. Inspector: Cipiti.

Toledo Zoo - Northern Ice, 2700 Broadway, inspected May 29. Designated hand-washing sink not operational and a cleaning chemical dispensing system was set up. No water would flow at hand sink with dispensing system connected. Hand sinks must be easily accessible and functional to properly wash hands. Remove dispensing system from faucet, as only hand washing may occur at this sink. Corrected. Inspector: Wilke.

Toledo Zoo - Karoo Africa, 2700 Broadway, inspected May 29. Shredded cheese sitting out at 46 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Keep cheese refrigerated. Corrected. Inspector: Wilke.

Heatherdowns Country Club - Main Dining Hall, 3910 Heatherdowns, inspected May 28. Downstairs kitchen hand sink lacks hot water. Hand sinks must have cold and hot water to mix to 100 degrees to properly wash hands. Contact licensed plumber to restore hot water. No sanitizer bucket set up. A bucket of sanitizer should be set up for hours of operation to sanitize food-contact surfaces. Corrected. Cut lettuce in upstairs walk-in cooler at 43 degrees. Food shall be 41 degrees or lower to prevent bacteria growth. Suggest not storing food directly next to light bulb and adjusting cooler temperature accordingly. Corrected. Inspector: Wilke.

Toledo Zoo, Timberline Bakery - Northstar, 2700 Broadway, inspected May 29. Sliced salami in walk-in cooler dated 5/​18. Opened/​prepared food may be held up to seven days. Salami was pulled from freezer 5/​18 and should have been discarded or eaten by 5/​24. Salami promptly discarded. Inspector: Wilke.

Toledo 76 Sunoco, 552 Illinois, Maumee, inspected May 28. Open-air sandwich display case holding food at 52 to 58 degrees. Food must be held cold at 41 degrees or lower. Discard food from cooler and do not use until repaired. Inspector: Kelly Sattler.

Beverly Elementary School, 3448 S. Detroit, inspected May 27. No sanitizer detected in wipe-cloth bucket. Maintain quat sanitizer at 200 ppm for sanitizing food-contact surfaces. Corrected. Inspector: Sattler.

Fricker’s, 1418 Reynolds, Maumee, inspected May 27. Employee eating in food-prep area and then resume working without changing gloves or washing hands. Employees may eat in designated break room or dining room only. Also, after eating, employees must wash hands properly. Do not use gloves for preparing food that were worn while eating. Employee beverage stored on food-preparation surface. Drink was covered properly, but must be stored away from or below food and food-contact items. Squeeze bottles of dressings holding cold in top of prep-top cooler at 46 degrees. Food must be held cold at 41 degrees or lower. Store squeeze bottles directly in reach-in portion of cooler to maintain temperature. Wet wiping towels stored on food-prep surface on cook line. Store wiping towels in sanitizer bucket when not in use to prevent bacteria growth. Breading cooler holding chicken wings at 45 to 47 degrees. Food must be held cold at 41 degrees or lower. Repair cooler immediately. Raw bacon stored above dressings in walk-in cooler. Raw meats and poultry must be stored separate from or below ready-to-eat food to prevent cross contamination. Inspector: Sattler.


Recently inspected restaurant with no violations:

Concordia Lutheran Church Preschool, 3636 S. Detroit.

Fairfield School, 1313 Eastfield, Maumee.

Sweat Equity Infrared Sauna Studio & Juice Bar, 1508 Reynolds, Maumee.

Son-Shine Educational Day Care, 5701 Sylvania.

K & K Concessions, 4747 Ryan.

Eisenhower Middle School, 331 N. Curtice, Oregon.

Mercy Field Concession Stand, 525 S. Holland-Sylvania.

CYO Field, 555 S. Holland-Sylvania.

Rite Aid, 7504 W. Central.

Taste of Toledo Gift Baskets, 6833 Angola, Holland.

Timberstone Junior High School, 9000 Sylvania, Sylvania.

Ohlman Farm Market, 3901 Hill.

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