Recently released inspection reports of Lucas County food-service operations.
Meinke Marina East, 12805 Bono, Jerusalem Township, inspected July 11. Ice being bagged on-site without proper three-bay sink for ware washing of ice scoops. Items must be properly washed, rinsed, and sanitized. Facility must install proper three-bay sink. Inspector: Emily Anderson.
Meinke Marina West - Laraine’s Landing, 10955 Corduroy, Curtice, inspected July 9. Buildup inside ice machine. Clean and sanitize ice machine according to manufacturer’s specifications. Facility bagging ice on site without a three-bay sink for ware washing of ice scoops. Items must be properly washed, rinsed, and sanitized. Install proper sink. Raw eggs stored on top of ready-to-eat food product. Raw food products must be stored below ready-to-eat food. Inspector: Anderson.
Walmart, 3721 Navarre, Oregon, inspected July 10. Raw shell eggs stored above ready-to-eat food (corn mash). Practice proper storage order. Store ready-to-eat food above raw shell eggs to prevent cross contamination. Corrected. Inspector: Anderson.
City of Oregon Recreation Department, 5330 Seaman, Oregon, inspected July 12. Chlorine sanitizer must be between 50-100 ppm. Inspector: Anderson.
Toledo Homewood Suites, 1410 Arrowhead, Maumee, inspected July 11. Cut melon at 44 degrees on ice. This food must be held cold on ice at 41 degrees or lower. Additional ice is needed or mechanical refrigeration. Cream cheese cups at 50 degrees in freezable container. This food must be held cold at 41 degrees or lower. Switch out container more frequently for a frozen one, or provide mechanical refrigeration. Inspector: Kelly Sattler.
Great American Cookies/Pretzel Time, 3100 Main, Maumee, inspected July 10. Bleach water in Spic-and-Span bottle. Do not place other chemicals in empty Spic-and-Span bottle. Discard immediately. Use a new, clean bottle for bleach water and label properly. No date label on open hot dogs, cheese, and pepperoni in walk-in cooler. Open time/temperature control for safety food must be dated if not used within 24 hours. Prepared food items may be held for seven days, with the day the package is opened as Day 1. Inspector: Jennifer Gottschalk.
Salsarita’s Fresh Cantina, 1470 Ford, Maumee, inspected July 10. Hot-holding cabinet holding food hot at 130-131 degrees. Cabinet was out of water. Monitor water to ensure cabinet works properly. Quat sanitizer too weak at less than 150 ppm in wipe-cloth buckets. Change out multi-range quat sanitizer as often as needed to maintain proper concentration of 150-400 ppm. Inspector: Sattler.
The Moosehead Grill, 5255 Heatherdowns, inspected July 10. No date marking. Refrigerated, ready-to-eat food must be date marked when the manufacturer’s packaging is opened. Items like opened packages of hot dogs, nacho cheese, cooked chicken, etc. must be date marked. Food may be held up to seven days at 41 degrees or lower. Inspector: Sattler.
Maumee Senior Center, 2430 S. Detroit, Maumee, inspected July 10. Raw shell eggs stored above ready-to-eat food in two-door cooler. To prevent cross contamination, store raw meats and eggs separate from or below ready-to-eat food. Inspector: Sattler.
Sorrento’s Pizza, 2001 Starr, inspected July 10. Employee smoking inside facility during inspection. Smoking not permitted inside retail food establishments where contamination of exposed food, clean equipment, utensils or lines, unwrapped single service or single use articles, or other items needing protection can result. Inspector: Anderson.
Toledo Retirement Residence, LLC dba: Alexis Gardens, 4560 W. Alexis, inspected July 7. Three flats of eggs sitting out at room temperatures ranging from 50-60 degrees. Eggs must remain under 45 degrees. These eggs may not be put back in cold holding and must be cooked immediately or discarded. In the future, only bring out one flat. Cold-holding equipment required on cook line to ensure safe temperatures. Clear spray bottle holding chemical with no label. Label bottle to allow for proper identification. Buildup present inside ice machine. To prevent mold or bacteria growth, routinely clean and sanitize inside surfaces. Sanitizer bucket not available. To ensure proper sanitizing, set up sanitizer bucket on cook line and maintain during all hours of operation. Food in walk-in cooler held past maximum seven-day holding period: tex-mex salad 6/20, cauliflower and cheddar salad 6/26, meat loaf 5/30, deli meat loaf with no date. Food may be held for seven days. Once food is opened or prepared, it must be dated. Opening date is Day 1, add six days to achieve the maximum seven-day holding period. Freezing stops the date clock but does not reset it. Ensure frozen and thaw dates are placed on these items. Inspected: Kelly Cipiti.
Jets Pizza, 4900 N. McCord, Sylvania, inspected July 3. No sanitizer wiping-cloth bucket set up. Employees must set up a sanitizer wiping-cloth bucket prior to beginning work. Store in-use wiping cloths in sanitizer solution. Bleach sanitizer should test at 50-100 ppm. Change sanitizer solution as needed. Repeat violation. Inspector: Cipiti.
Fricker’s, 6339 Monroe, Sylvania, inspected July 7. Food with missing date marks and expired date marks. Ribs and deli meat did not have a date mark. Soup was held over the seven-day maximum period. Soup discarded. Practice proper date marking to limit bacteria growth. Inspector: Cipiti.
Secor Lanes, 5520 Secor, inspected July 9. Buildup inside pop nozzle. Properly clean and sanitize pop nozzles daily to prevent buildup. Remove black nozzle for proper cleaning. Corrected. Inspector: Stacy Seger.
Kroger, 8730 Waterville-Swanton, Waterville, inspected June 25. True drawer-unit cooler temperature at 50 degrees. Drawer cooler not in use at this time. Coolers must be in good condition, able to maintain food at 41 degrees or lower; air temperature should be 33-38 degrees. No date labeling on cut leafy greens. Cut leafy greens are considered a time/temperature control for safety food and must be dated once a second cut is made or once greens are trimmed. Seven-day discard date on food items. Day greens are cut/trimmed is Day 1. Vacuum-packaged fish thawing in cooler. Vacuum-packaged fish must be cut open prior to placing it in walk-in cooler to thaw. Cut open fish package and place in a container to thaw. Crab sticks at 47 degrees and sauce cups at 57 degrees in True under-counter cooler. Packaged food must be properly labeled with ingredients. Provide an ingredient label for cheese sauce. Inspector: Gottschalk.
P.F. Changs China Bistro, 2300 Village West, Maumee, inspected June 25. Employee rinsing rice in three-bay sink. Food preparation must be done in food-prep sink that has proper air gap. Raw pork over cooked pork in blast chiller. Follow proper storage rules in coolers to prevent cross contamination. Store raw meat below ready-to-eat food to protect food from cross contamination. Improper cooling of time/temperature control for safety foods. Egg rolls in shallow pans covered and stacked in walk-in cooler. Crab ragoon in shallow pans, covered and stacked in reach-in cooler. Food must be cooled correctly to prevent bacteria growth. Shallow pans being used work well to cool food quickly, but do not cover and stack containers until food is fully cooled. Once food is fully cooled to 41 degrees, it can be covered and stacked. Facility’s blast chiller should be used to cool food quickly. Found beef at 43 degrees, shrimp at 44 degrees, tofu at 49 degrees, and batter at 52 degrees in top sections of prep-top coolers. Food must be maintained at 41 degrees or lower to prevent bacteria growth. Out-of-temperature food discarded. Sushi rice held by time instead of pH without a discard log. Provide a discard log and procedures on sushi rice. The facility will hold rice for four hours or less. Time each batch is made and its discard time must both be marked on a log sheet. Maintain logs for review. Inspector: Gottschalk.
Speedway, 8645 Waterville-Swanton, Waterville, inspected June 27. Pickles and relish at 44 degrees in condiment unit. Time/temperature control for safety food must be held at 41 degrees or lower to prevent bacteria growth. Maintenance order to be issued for cooler. Monitor food temperature with calibrated metal-stem thermometer. Inspector: Gottschalk.
Discovery Express, 1640 Timberwolf, Holland, inspected June 30. Shell eggs stored above other food items in large home-style refrigerator in infant room. Eggs to be used for cooking demonstration. Store shell eggs on bottom shelf, away from ready-to-eat food, to protect from cross contamination.
Loma Linda dba: M & A Food Service, 10400 Airport, Swanton, inspected June 30. Wet wiping cloths on bar. In-use wiping cloths must be kept in sanitizer bucket to prevent bacteria growth. Use test kit to check concentration and change sanitizer as needed. Found time/temperature control for safety food above 41 degrees in glass-door cooler and prep-top coolers on the line and in nacho area. Food must be maintained at 41 degrees or lower to prevent bacteria growth. Black beans at 50 degrees discarded. Found cheese, cut tomato, and lettuce double stacked in top section of prep-top cooler at 56 degrees. Do not double stack food containers in top section of prep-top cooler. Each food container must have its own space in top section of cooler to maintain food at 41 degrees or lower. Corrected. Raw shrimp stored above pico in glass-door cooler. Store raw shrimp below ready-to-eat food items to protect from cross contamination. Follow proper food storage order in coolers. Corrected. Bar hand sink not stocked and hand sink by dish machine is missing hand soap. Hand sinks must be stocked with hand soap, paper towels, and hot/cold running water for proper hand washing. Inspector: Gottschalk.
Fallen Timbers Family Recreation Club, 307 Edgeton, Waterville, inspected June 30. Pre-packaged sandwiches at 65 degrees in refrigerator. Sandwiches must remain at 41 degrees or lower to prevent bacteria growth. Discard sandwiches. Keep sandwiches in freezer. Inspector: Gottschalk.
McDonald’s, 90 Main, inspected July 1. Boxes of fries on floor in walk-in cooler. Food must be stored at least six inches off floor at all times to protect from contamination. Inspector: Gottschalk.
Tom’s Bar-B-Que & Grill, 702 Front, inspected July 1. Ground beef stored over pork in three-door cooler. Store ground beef below whole cuts of meat to protect from cross contamination. Corrected. Time/temperature control for safety food above 41 degrees in top section of prep-top cooler: lettuce 43 degrees, tomato 42.5 degrees. Cooler temperature turned down. Food must be held at 41 degrees or lower to prevent bacteria growth. Inspector: Gottschalk.
The Baker’s Kitchen, 6433 Monclova, Maumee, inspected July 2. Unlabeled chemical spray bottles by hand sink. Chemical spray bottles must be labeled to allow employees to know contents. Corrected. Chemical spray bottles hanging on rack up front with food containers. Chemicals must be stored in an area that prevents contamination of food and food-contact items. Corrected. Inspector: Gottschalk.
Le Petit Gourmet, 6546 Weatherfield, Maumee, inspected July 2. Pasta cooling improperly, covered in walk-in cooler. Do not cover cooling food. Cool food uncovered in walk-in cooler in a shallow pan to allow food to cool quickly. Monitor both time and temperature of cooling food items. Inspector: Gottschalk.
Bev’s Kold Keg, Inc., 13013 Airport, Swanton, inspected July 2. Open bottle of chocolate syrup on dry stock shelf. Label states to refrigerate chocolate syrup after opening. Read labels for proper storage rules for each product. Found time/temperature control for safety foods above 41 degrees in prep-top cooler and walk-in cooler, including chili, soup, and cheese at 48 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Out-of-temperature food discarded. Food that was delivered to be moved to other coolers. Inspector: Gottschalk.
Arrowhead Behavioral Health, 1725 Timberline, Maumee, inspected July 8. Broken-down cardboard boxes in hand-washing sink toward back of kitchen. Hand-washing sinks must remain clear and accessible for use. Inspector: Sattler.
Rolf Park Pool, 2115 Cass, Maumee, inspected July 7. One-door cooler holding pizza and hot dogs at 51 degrees. Adjust or repair cooler as needed so food holds cold at 41 degrees or lower. Hot water not available at sinks. Restore hot water of at least 100 degrees immediately for proper hand washing and dish washing. Inspector: Sattler.
Rolf Concessions, 2115 Cass, Maumee, inspected July 7. Hamburgers holding hot at 100 degrees in Combro transport unit. Food must be held hot at 135 degrees or higher. Discard hamburger. Keep all chemicals stored away from or below food and food-contact items. Inspector: Sattler.
Magic Wok, 720 Conant, Maumee, inspected July 7. Prep-top cooler holding food at 47-59 degrees. Discard food from this unit. Do not use cooler until properly repaired and holding food at 41 degrees or lower. Cooler overstocked at bottom, which inhibits air flow and prevents door from closing properly. Do not stock cooler in this manner. Cooler to be rechecked in two days. Improper thawing of beef in food-prep sink at room temperature. Corrected with use of cold running water. Inspector: Sattler.
Save-A-Lot, 702 Woodville, inspected July 2. Cut lettuce at 47 degrees, yogurt dip 43 degrees, and cut melon 44 degrees in produce display cooler. These foods must be held at 41 degrees or lower. Adjust or repair cooler as needed so food holds cold at 41 degrees or lower. No sanitizer bucket or spray bottle set up in meat cutting room. Bucket or spray bottle with correct sanitizer concentration must be set up for sanitizing food-contact surfaces. Facility cutting watermelons but lacks a produce preparation sink for washing. Discontinue cutting produce. Cut watermelons must be removed from sale. Improper storage order in meat display coolers. Raw meats stored above ready-to-eat food and raw ground meats stored above whole cuts of pork. To prevent cross contamination, store raw meats, poultry, seafood, and eggs separate from or below ready-to-eat food and beverages. Store raw ground meats below whole cuts of beef, pork, or seafood. Inspector: Sattler.
Quality Inn & Suites, 445 E. Alexis, inspected July 1. Gravy hot holding at 120 degrees. Food must be held hot at 135 degrees or higher. Gravy discarded. Fresh gravy heated for service, measuring above 135 degrees. No sanitizer wipe-cloth buckets set up. Bucket of sanitizer solution with correct concentration must be set up. Wipe food-contact surfaces prior to and throughout operations. Inspector: Anita Lauer.
Toddler’s School V, 3580 Lagrange, inspected July 2. No person in charge to properly store milk into refrigeration for cold holding after Cater Tots, the facility’s meal provider, delivered lunch. There shall be a person in charge available to receive food delivery so temperatures are verified and food stored properly before food service. Milk stored in refrigeration upon request. Inspector: Lauer.
City Tan & Nutrition, 6020 Teletowne, inspected July 7. Bottled water stored underneath detergents and soaps. Store chemicals away from food and food-contact items to protect from cross contamination. Inspector: Lauer.
Golden City Restaurant, 5051 N. Summit, inspected July 2. Dish machine dispensing 0 ppm chlorine. To properly sanitize, dish machine must dispense 50 to 100 ppm chlorine. Staff adding sanitizer to dish machine manually, and surface was verified at 50 ppm. Reinspection in six days. Time/temperature controlled for safety food above 41 degrees: crispy chicken 54 degrees, egg rolls 45 degrees, sprouts 63 degrees. Food must be maintained in cooler at 41 degrees or lower to prevent bacteria growth. Do not leave food sitting out on counter during rush times. Garlic and oil mixture out at room temperature at 90 degrees. Garlic in oil is a product and must be maintained in a cooler at 41 degrees or lower. Garlic in oil discarded. Raw chicken stored above raw shrimp in walk-in cooler. Store raw chicken below other food to prevent cross contamination. Follow proper food storage order in coolers. No date label on cooked chicken thawing in walk-in cooler. Open and prepared food must be dated for a seven-day period so employees know discard date. Day food is opened or prepared is Day 1. Shrimp cooling at room temperature on a sheet tray at 100 degrees. Food must be properly cooled in an ice bath, freezer, or cooler. Do not cool food at room temperature. Cool food from 135 to 70 degrees within two hours and from 70 to 41 degrees in additional four hours. Egg rolls at 45 degrees and produce at 43 degrees in walk-in cooler. Ambient air temperature at 44 degrees. Contact repair company to adjust cooler so it maintains food at 41 degrees or lower. Ambient air temperature should be 33 to 38 degrees. Monitor both cooler and food temperature with a calibrated thermometer. Inspector: Lauer.
Speedway, 1500 Reynolds, Maumee, inspected June 30. Walk-in cooler holding milk and other food at 46 degrees. Food must be held cold at 41 degrees or lower. Adjust or repair cooler. Recheck following day. Refrigerated ready-to-eat food being date marked for eight days instead of seven. Time system in place but this method is not approved. Food may only be held for seven days at 41 degrees or lower, including day manufacturer’s packaging is opened. Inspector: Sattler.
Schlotzsky’s Deli, 1419 Reynolds, Maumee, inspected June 30. Front hand-washing sink turned off due to a leak and back hand sink hot water faucet is broken and not functioning properly. Back sink also not stocked with soap and has cleaning supplies stored in front of it. The front hand sink was repaired. The back sink must be repaired, stocked with supplies, and accessible for use. Pizza prep cooler broken and foods are being held cold on ice. Pepperoni at 45 degrees. Food must be held cold at 41 degrees or lower. Operator stated that cooler will be repaired same day. Inspector: Sattler.
Jed’s Maumee LLC, 1566 Reynolds, Maumee, inspected June 30. Bar hand-washing sink used for dumping and straws in hand-washing sink by dish machine. Hand-washing sinks may not be used for dumping, rinsing, or storage of any kind. Hand sinks may be used for hand washing only and must be kept clear and accessible for use at all times. Bare-hand contact with ready-to-eat food such as shredded cheese and lettuce as a topping. Food handlers must wear gloves or use utensils when handling ready-to-eat food. Hands must be washed before putting on gloves. Walk-in cooler holding food at 45-46 degrees. Food must be held cold at 41 degrees or lower. Call for service on cooler immediately. Recheck following day. Reach-in portion of prep-top cooler on right holding dressing cups at 47 and 48 degrees. Repair cooler immediately. Food must be held cold at 41 degrees or lower. Cole slaw 52 degrees, diced tomatoes 52 degrees and shredded cheese 47 degrees on ice. These foods must be held cold at 41 degrees or lower. Items holding on ice because a prep-top cooler is down and waiting on delivery of a part. Out-of-temperature foods discarded. Wet wiping towels out on work surfaces. Store wet wiping towels in sanitizer buckets when not in use to prevent bacteria growth. Inspector: Sattler.
China House, 255 Golden Gate Shopping, Maumee, inspected June 30. No date marking. Refrigerated ready-to-eat food must be date marked when made. These foods may be held up to seven days at 41 degrees or lower. Date mark egg rolls, crab rangoon, cooked chicken, etc. if held over 24 hours. Garlic in oil mixture holding out at room temperature. Garlic in oil is a potentially hazardous food and must be kept cold at 41 degrees or lower to slow bacteria growth. Keep mixture in prep-top cooler for storage. Wet wiping towels out on work surfaces. Store wet wiping towels in sanitizer buckets when not in use to prevent bacteria growth. Inspector: Sattler.
Recently inspected restaurants with no violations:
Subway, 5447 Secor.
Love’n Learn Child Care, 4440 Secor.
Taco Bell, 3265 W. Laskey.
Life Care Pharmacy, 2011 Starr.