Recently released inspection reports of Lucas County food-service operations.
Shawn’s Irish Tavern, 4400 Heatherdowns, inspected June 9. Blanched french fries sitting out at room temperature. Food shall be held at 135 degrees or higher or 41 degrees or lower to prevent bacteria growth. Fries discarded. Turkey, ground beef, and ham sitting out of prep-top cooler and holding above 41 degrees, and pizza prep-top cooler holding some food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Out-of-temperature food discarded. Make sure to hold food in cooler wells to ensure proper temperature is held. The pizza prep top cooler is holding some food above 41 degrees. Inspector: Gillian Wilke.
Village Carry Out, 1407 Bernath, inspected June 7. Raw shell eggs stored above ready-to-eat food. Raw shell eggs shall be stored below ready-to-eat food to prevent cross contamination. Inspector: Wilke.
Starbucks Coffee, 1260 S. Reynolds, inspected June 9. Several milk containers sitting out at 48 to 53 degrees, and dispenser holding cream at 48 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Keep milk refrigerated when not in use. Cream dispenser not capable of holding proper temperature and must be repaired or replaced. Repeat violation. Facility elects to remove dispenser from use. Inspector: Wilke.
AC Restaurants LLC dba Tilted Kilt, 2200 Maple, Maumee, inspected May 23. Raw chicken holding above 41 degrees in walk-in cooler. Food must be held at 41 degrees or below. Limit time food is out of refrigeration and prepare food in smaller portions to prevent bacteria growth. Cole slaw in steam table in ice bath at 54 degrees. Steam table is not approved for cold holding. Cooked chicken in cooler drawer holding at 50 degrees. Food must be properly cooled to 41 degrees or lower before being placed in cold holding. No sanitizer hooked up to the glass washer at the bar. In order to properly sanitize food-contact items, glass washer must dispense chlorine at 100 ppm. Glasses must be washed in main dish machine or three-bay sink until corrected. Recheck May 27. Raw chicken in walk-in cooler above ready-to-eat food. To prevent cross contamination, store raw chicken separate from or below ready-to-eat food. Corrected. Inspector: Emily Anderson.
Arby’s, 6723 Airport, Holland, inspected May 27. Food on floor in walk-in freezer and cooler. Food must be six inches off the floor to prevent contamination. Inspector: Anderson.
Sweet Retreat, 1276 Michigan, Waterville, inspected May 27. Ice cream mix above 41 degrees in Taylor machine by cash register. Food must be held at 41 degrees or lower to prevent bacteria growth. Inspector: Jennifer Gottschalk.
Fallen Timbers Middle School, 6119 Finzel, Whitehouse, inspected May 28. Time/temperature control for safety food above 41 degrees on serving line. Food must be held cold at 41 degrees or lower to prevent bacteria growth. Due to heat, place food containers directly on cold plate instead of on a tray to help maintain 41 degrees or lower. Continue to monitor food with calibrated food thermometer. Inspector: Gottschalk.
Tim Hortons, 7140 Orchard Centre, Holland, inspected May 28. Quat sanitizer bucket tested at 0 ppm. Quat sanitizer should test at 200 ppm. Sanitizer was changed and tested at 200 ppm. Use quat test kit and change the sanitizer as needed. Inspector: Gottschalk.
Days Inn Toledo Airport, Swanton, inspected June 6. Ice cream in ice-cream freezer not labeled for individual sale. Food in freezer must be properly labeled for individual sale with proper ingredients labels. No date labeling on open time/temperature control for safety food items in one-door cooler. When eggs are taken out of freezer and placed in cooler to thaw and serve, place a date on container. The day the food is opened/prepared is Day 1 of seven-day discard date. Inspector: Gottschalk.
Brandywine Country Club - Pool Snack Bar, 6904 Salisbury, Maumee, inspected June 3. No hot water at hand sink. Hot and cold running water at 100 degrees must be available for proper hand washing. Restore hot water immediately. Inspector: Gottschalk.
Brandywine Country Club, 6904 Salisbury, Maumee, inspected June 3. Containers of half-and-half and creamer in top section of prep-top cooler at 53 degrees. Time/temperature control for safety food must be maintained at 41 degrees or lower to prevent bacteria growth. Food must fit in a container in top section of prep-top cooler to maintain 41 degrees or lower. Creamer and half-and-half were out for one hour and placed in bottom section of prep-top. Raw shell eggs stored above raw beef in bottom section of prep-top cooler. Store raw shell eggs on bottom shelf to prevent cross contamination. Corrected. Unlabeled chemical spray bottles on cook line. Chemical spray bottles must be labeled even if they contain water. This will allow employees to know what contents and how to store bottles. Sliced cheese and lettuce at 50 degrees in top section of prep-top cooler. Both lettuce and cheese were stacked too high and unable to maintain 41 degrees or lower. Do not overstock pans in prep-top cooler. Corrected. No date label observed on open pan of hot dogs in prep-top cooler. Open and prepared time/temperature control for safety food must be dated if not used in 24 hours. Day food is opened/prepared is Day 1 of seven days. Dish machine tested at 0 ppm for chlorine sanitizer. Employees did not check concentration before lunch service and alarm did not alert user that sanitizer was empty. Employees must use sanitizer test kit to check chlorine concentration every shift. Sanitizer changed and tested at 50 ppm. Contact Ecolab to repair dish machine alarm. Equipment must be in good working order. Because facility lacks a three-bay sink, dish machine is its only means to wash and sanitize dishes. Inspector: Gottschalk.
Spicy Tuna, 7130 Airport, Holland, inspected June 6. No paper towels at hand sink by walk-in cooler. Hand sinks must be stocked with paper towels, hand soap, and hot and cold running water (100 degrees) for proper hand washing. Stock hand sink. Trash can used as a work surface and holding a container of cut chicken. A trash can is not a work surface and such use may contaminate food and food containers. Use designated prep table as work surface Corrected. Garlic and oil out at 53 degrees and cream cheese at 63 degrees. Time/temperature control for safety food items must be maintained at 41 degrees or lower to prevent bacteria growth. Do not leave at room temperature. Maintain food items in cooler. Only bring out a small amount at a time to use when preparing food. Raw meat and shell eggs stored above vegetables in prep-top cooler on cook line. Follow proper food storage procedures in coolers. Raw meat and shell eggs must be stored below produce and ready-to-eat food items to prevent cross contamination. Food stored directly on floor in walk-in cooler and freezer. Food must be stored at least six inches off floor to prevent contamination. Paint cans on top shelf in storage room with food-contact items on shelves below. Chemicals must be stored below and away from food and food-contact items to protect from cross contamination. Vacuum packaged fish thawing in under-counter cooler. Fish must remain frozen at all times. When thawing fish, cut package open to introduce oxygen. Dish machine tested at 0 ppm for chlorine sanitizer. Sanitizer bottle was empty and employees are unaware of last time sanitizer concentration was checked with test kit. Dish machine alarm did not alert user that product was empty. Dish machine must test at 50 ppm for chlorine sanitizer. Do not use dish machine until sanitizer is stocked and tested. Drain at sanitizer compartment of three-bay leaking and not holding water. Dish machine cannot be used because no sanitizer is available and sink leaks. Facility must have means to properly wash, rinse, and sanitize dishes and utensils to remain open. Plumber arrived and repaired sink. No sanitizer tested in wiping-cloth buckets, just soap. In-use rags must be placed in wiping-cloth bucket made with sanitizer. Do not mix sanitizer and soap. Check sanitizer concentration with test kit. Chlorine sanitizer should be 50-100 ppm; quat sanitizer should be 200 ppm. Facility unable to locate HACCP plan book with letter of guarantee from fish suppliers for sushi fish that is frozen for parasitic destruction. Provide new copies in your HACCP book. No date labeling on cooked egg rolls in two-door cooler. Open and prepared food must be dated if not used in 24 hours. The day food is opened or prepared is Day 1 for of seven days.
Classic Cafe, 6742 Sylvania, Sylvania, inspected June 6. Food with expired date marks from 5/28 and 5/29. Any food marked with a date prior to 5/31 exceeds maximum holding period and must be discarded. Monitor dates and discard as necessary. Improper reheating procedure: food placed in steam table, 107 degrees. Food not served until around 11 a.m. Inspection today began at 8 a.m. Food must be reheated on a direct heat source (microwave, oven, stove) and reach 165 degrees within two hours. Use a thermometer when reheating food. Food in steam table removed and properly reheated. Sanitizer supply not set up. During hours of operation, sanitizer supply must be available to ensure food surfaces are properly sanitized. Bucket set up and verified at 200 ppm quat. Large garbage can blocking front of kitchen hand sink. Recommend obtaining a smaller garbage can that fits under or next to sink to allow access. Hand sink must always be easily accessible to ensure proper hand washing. Inspector: Kelly Cipiti.
Jet’s Pizza, 5392 Monroe, inspected June 6. Prep-top cooler used for salad/sub prep holding at 47-53 degrees. Food held above 47 degrees discarded. Other foods re-located to different cold-holding unit. Cold holding must be maintained at 41 degrees or below to prevent bacteria growth. Do not use cooler until serviced and holding at safe temperatures. Inspector: Cipiti.
Harborside Healthcare - Sylvania Rehab, 5757 Whiteford, Sylvania, inspected June 9. Shrimp salad from a previous day inside reach-in cooler without a date mark. To limit bacteria growth, mark food with a date mark. Inspector: Cipiti.
In & Out Mart, 8249 Sylvania-Metamora, Sylvania, inspected June 6. No ingredients book or labels provided for cookies and doughnuts from new supplier. Contact company to provide current ingredients lists for products sold here. Maintain copy of ingredients book by the case. Ingredients book must list each type of doughnut and cookie sold here and must be updated as needed. Inspector: Cipiti.
Courtyard by Marriott, 415 W. Dussel, Maumee, inspected June 3. Glass-door display cooler holding food cold at 44 degrees. Food must be held cold at 41 degrees or lower to inhibit bacteria growth. Grilled chicken breast in drawer cooler holding cold at 47 degrees. Other foods in cooler holding at proper temperatures of 41 degrees or lower. Limit amount of time foods are out at room temperature during preparation and portioning. Inspector: Kelly Sattler.
Swan Creek Retirement Village, 5916 Cresthaven, inspected June 3. Facility currently using reduced-oxygen packaging and sous-vide cooking for many food items without a variance or proper HACCP paperwork in place. Provide HACCP for both processes. To package food using this process a continuous monitoring system must be used for any cold-holding unit that stores these foods. Improper cooling of vegetable soup in walk-in cooler. Soups completely covered and cooling at 130 degrees. Food must cool rapidly to inhibit bacteria growth. Food must cool from 135 to 70 degrees in two hours or less, then from 70 to 41 degrees in next four hours or less. Cool food uncovered in shallow pans in walk-in cooler, use ice baths/ice wands, or provide a blast chiller. Barbecue pork shank made previous day at 46 degrees in bottom of prep-top cooler. Item not properly cooled overnight. Two-door cooler holding salmon at 48 and 45 degrees, marinara at 45 degrees, and walleye at 45 degrees. Food must hold cold at 41 degrees or lower. Adjust or repair cooler. Inspector: Sattler.
Tom and Chee, 1639 Tollgate, Maumee, inspected June 3. Sour cream holding cold at 56 degrees in prep-top cooler. Sour cream must be held cold at 41 degrees or lower under refrigeration. Item left out at room temperature during lunch rush. Sour cream discarded. Smaller prep-top cooler holding goat cheese at 47 degrees, brie at 50 degrees, and gouda 45 degrees in top portion. Cheeses must be held cold at 41 degrees or lower. Adjust or restock cooler as needed to provide adequate cold holding. Smaller individual pans may be needed for each type of cheese. Also, goat cheese and brie were double panned, preventing product from direct contact with cold air. Tomato soup in walk-in cooler dated June 1 is 47 degrees. Manager stated soup may have been left out of cooler during prep. Food must be held cold at 41 degrees or lower. Limit amount of time that food are out during prep and portioning. Inspector: Sattler.
The Original Gino’s Pizza, 449 W. Dussel, Maumee, inspected June 2. Buffet holding salad items cold at 52-68 degrees. Lettuce and salad dressings must be held cold at 41 degrees or lower. Improper icing of items. Ice food completely surrounding container up to food fill level to hold at 41 degrees or lower. Inspector: Sattler.
Educare Academy Child Development Center, 2303 Cheyenne, inspected June 2. Dish machine broken and no longer in use. Facility is required to have a dish machine to wash food-contact items. Dishes may not be washed in three-bay sink because this sink is the only designated hand-washing sink. Repair or restore dish machine. Raw shell eggs and employee food stored above facility’s food. Raw meats and eggs must be stored separate from or below ready-to-eat food and beverages. Employee food must also be stored separate from or below facility’s food. Inspector: Sattler.
Chipotle Mexican Grill, 1385 Conant, Maumee, inspected June 2. Raw chicken at 54 and raw steak at 53 degrees in under-counter cooler at cook line. Food must be held cold at 41 degrees or lower. Cooler door not closing properly because of a table leg in the way. Ensure that this door is completely closed after each opening. Out-of-temperature food discarded. Under-counter cooler at to-go prep area holding at 53 degrees. Food must be held cold at 41 degrees or lower. Adjust or repair cooler immediately and do not use until it holds food at proper temperature. Prep-top cooler holding sour cream at 43 degrees, diced tomatoes at 54 degrees, and has ambient air temperature of 59 degrees. Discard out-of-temperature food and adjust or repair cooler immediately. Inspector: Sattler.
Tim Hortons, 3125 Glendale, inspected June 5. Hash browns out at room temperature and not marked with expiration time as required to hold food time-in-lieu of temperature. Corrected. Creamer dispenser holding creamer at 43 degrees. Food must be held cold at 41 degrees or less to prevent bacteria growth. Adjust dispenser to hold proper temperature. Quat sanitizer in buckets is low. Maintain quat concentration at 200 ppm to sanitize food-contact surfaces properly. Display cooler holding yogurt at 44 degrees. Food must be held cold at 41 degrees or lower to prevent bacteria growth. Adjust display cooler to hold proper temperature. Rinse aid and detergent chemical containers for high-temperature dish machine are stored on a shelf above food-prep sink and clean dishware drain board. Chemicals must be stored in designated space below and away from food/food-contact surfaces to prevent chemical contamination. Relocate the chemical containers. Inspector: Sattler.
Gino’s Italian Delites, 1829 Eastgate, inspected June 5. No sanitizer bucket set up. Provide sanitizer bucket for all hours of operation to sanitize food-contact surfaces. Food, beverages, and other personal items stored on coolers and other food-contact surfaces. Personal items shall be stored in designated space separate from food and food-contact items. No eating allowed in kitchen but a beverage with a lid may be stored in kitchen below and away from food and food-contact surfaces. Inspector: Wilke.
Jet’s Pizza, 4733 Glendale, inspected June 5. A pizza sitting out on a shelf at 88 degrees. Food shall be held hot at 135 degrees or greater to prevent bacteria growth. No sanitizer bucket set up. Set up a bucket of sanitizer for all hours of operation to sanitize food-contact surfaces. Inspector: Wilke.
Brew Ha’s, 5801 Telegraph, inspected May 29. Beverage tubing has been removed from pop holster allowing pop to drip into ice. Beverage tubing must be connected to pop holster for proper draining. Repeat violation. No wipe-cloth bucket set up. A wipe bucket with 50-100 ppm bleach or 200 ppm quat must be set up and used during hours of operation. Repeat violation. Chemicals and ice scoop stored together on top of ice machine. Chemicals must be stored away from food-contact items to prevent cross contamination that can cause chemical poisoning. Inspector: Wilke.
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 5/21. Grape leaves discarded. Gyro meat at 105 degrees. Hot holding must be at 135 degrees or higher to limit bacteria growth. Shave gyro down more frequently and place in cooler and cook to order. Improper concentration of chlorine in wipe bucket. Sanitizer wipe bucket must be set up during hours of operation for cleaning surfaces as needed. A concentration of 50-100 ppm bleach must be used. Inspector: Wilke.
Little Caesar’s Pizza, 3245 W. Alexis, inspected May 21. Rack above three-bay sink drain board appears rusted and dirty. Equipment, including shelving, shall be clean to sight and touch, smooth, and easily cleanable and free of possible sources of contamination. Replace/resurface rack. Repeat violation. Drain leak makes sanitize bay of three-bay sink unusable. Plumbing must be in good repair. Contact licensed plumber to repair leaks. Three-bay sink must be able to be set up for proper wash, rinse, and sanitize. Inspector: Wilke.
Barney’s Convenience Mart, 5821 N. Detroit, inspected May 30. Designated hand sink required for Class 3 activities is broken. Currently bathroom sink being utilized. A fully stocked and functional hand sink must be available in convenient proximity to food-handling area for proper hand washing. Repair hand sink. Inspector: Stacy Seger.
Pilot Travel Center, 5820 Hagman, inspected May 30. Hot dogs, corn dogs, and sausages in walk-in cooler with no date marks. Food must have a seven-day discard date. Day 1 is the day product is opened, altered or prepared. Freezing does not restart the date mark. Inspector: Seger.
Mayssa’s, Inc., 702 Bush, inspected June 4. Items not labeled for individual sale. Items must be properly labeled with ingredients and allergen statement. Items removed from sale. Inspector: Seger.
Dos Hermanos, 1705 S. Wheeling, Oregon, inspected June 3. Raw ground sausage and meats stored above ready-to-eat food in prep-top cooler. Practice proper storage order. Ready-to-eat food should be stored above whole cuts of raw meat, stored above raw ground meats, stored above raw poultry and eggs to prevent cross contamination. Food stored in prep-top coolers above 41 degrees: beef 56 degrees, chicken 57 degrees, tomatoes 48 degrees, sour cream 47 degrees. Food shall be maintained at 41 degrees or lower. Food discarded. Manager stated cooler not working properly and will be serviced. Cooler may not be used until it can maintain proper temperature. Ready-to-eat food with no date marking. Food shall be clearly marked to indicate the date or seven-day expiration date by which it shall be consumed or discarded. No one present who had applicable knowledge of food safety and food-borne disease prevention. Person-in-charge shall demonstrate knowledge of food safety throughout the facility. Recommend taking Level One Food Safety training and applying it to the operation. Inspector: Anderson.
Recently inspected restaurants with no violations:
Wendy’s, 1410 E. Alexis.
Par 2 Golf, 210 E. Alexis.
Dollar General, 236 New Towne Square.
Matthew Kern Enterprises, Inc., dba Whale’s Tale, 5307 N. Summit.
Chase Elementary School, 600 Bassett.
Spring Elementary School, 730 Spring.
Happy Hour, 1519 Eleanor.
MVP Sports Grille, 2114 W. Alexis.
Sherman Elementary School, 817 Sherman.
Stop & Go, 2101 W. Alexis.
Rite Aid, 1525 Cherry.
Lial Elementary School, 5700 Davis, Whitehouse.
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