Monday, Oct 22, 2018
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Restaurant Inspections

Restaurant Inspections: 11-18


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


In & Out Mart, 5566 Alexis, Sylvania, inspected Oct. 28. No date mark on cut lettuce in prep-top cooler. Cut leafy greens require proper date labeling and must be held at 41 degrees or lower. Day the lettuce is cut is Day 1 for a total of seven-day discard date. Inspector: Jennifer Gottschalk.

Casey’s Castle Inc., 4135 W. Alexis, inspected Oct. 29. Facility licensed with one single-door, commercial-grade cooler. Milk, juice, and other food items stored in home-style refrigerators. Three coolers in facility are stocked full. Add more commercial refrigeration to this facility. Refrigeration must be NSF-approved and maintain food and beverages at 41 degrees or lower. Inspector: Gottschalk.

Subway, 5141 S. Main, Sylvania, inspected Oct. 30. No paper towels at back hand sink. Hand sinks must be stocked with hand soap, paper towels, and hot/cold running water (100 degrees) for proper hand washing. Corrected. Quat sanitizer tested at 100 ppm in sanitizer compartment of three-bay sink. Quat sanitizer should test at 200 ppm. Change sanitizer and test with test kit. Check sanitizer concentration with quat test kit and change as needed. Inspector: Gottschalk.

Walt Churchill’s Market, 3320 Briarfield, Maumee, inspected Oct. 21. Main computer motherboard to facility’s scales has gone bad, leaving food made in facility without proper ingredients labels. Food products put out for retail sale must have full ingredients statements listing ingredients from most prominent by weight to least prominent. Label must also include allergen statements. Replacement part is ordered and labeling should be restored within 24 hours. Re-label products to sell once scales have gone back on line. Facility has placed signs at cases alerting the public to the problem and encouraging customers to ask staff for ingredients help. Food should be six inches or more off floor in main walk-in freezer floor. Obtain additional shelving for food items to be stored off floor. Inspector: Sara Becker.

The Lake of Monclova Health Campus, 6935 Monclova, Maumee, inspected Oct. 22. Ice cream scoops kept in standing, room-temperature water. In-use ice cream scoops must either be kept under cold running water in a dipper well, or be washed/sanitized after use. Inspector: Becker.

Legacy at the Lakes, 6935 Monclova, Maumee, inspected Oct. 22. Ice cream scoops kept in standing, room-temperature water. In-use ice cream scoops must either be kept under cold running water in a dipper well, or be washed/sanitized after use. Inspector: Becker.

Whitehouse Inn, 10835 Waterville, Whitehouse, inspected Oct. 28. Facility has been found to be illegally catering. Current catering plans are disapproved. Cease and desist future catering jobs until plans have been approved by this office. An alarm must be installed on the new dish machine to alert workers when no sanitizer is dispensing into the machine. This is a pending violation from 11/20/12. Contact dish-machine maintenance company for installation. Repeat violation. Soap and paper towels are not present at dish room hand sink. Soap and paper towels must always be available at hand sinks for proper hand washing. Repeat violation. Foods holding on floor in storage in walk-in cooler and freezers. Food products must be six inches or more off the floor at all times to protect foods from contamination, and for adequate cleaning of surfaces. Inspector: Becker.

TJ’s Courthouse Cafe, 700 Adams, inspected Oct. 30. Prep-top cooler holding (time/temperature control for safety) food above 41 degrees: tuna salad 48 degrees, turkey 45 degrees. To prevent bacteria growth, maintain food in cold holding at 41 degrees or below. A pan missing in prep-top cooler, allowing cold air to escape. Adjust cooler and monitor temperatures closely. Hand sink blocked from use by sponges and a squeegee. Hand sink must be easily accessible at all times to ensure proper hand washing. Hands must be washed before employees put on gloves. Open food without a proper date mark. Begin date marking required food: open deli meats, hot dogs, salads, sandwiches, etc. Boxes of food containers stored on floor. To prevent contamination, store food and food-contact items off floor. A clear chemical spray bottle without a label. Mark chemicals with common names to allow proper identification. Inspector: Becker.

Le Pam Pam Pizzeria, 901 Madison, inspected Oct. 29. Walk-in cooler holding at 52 degrees. Food in process of being relocated to different cooler. Food must be maintained at 41 degrees or below. Raw produce and breads do not need refrigeration. Damaged and soiled gasket; clean gaskets and maintain in good repair. Sanitizer below 150 ppm. Maintain at 200 ppm to ensure proper sanitation. Use test kit to verify concentration. Use lukewarm or warm water to mix with sanitizer. Corrected. Inspector: Kelly Cipiti.

Toledo Riverfront Hotel, 2 Seagate, inspected Oct. 29. Sanitier supply not set up. During all hours of operation and before food handling begins, set up a supply of sanitizer to ensure food-contact surfaces are sanitized. Corrected. Time /temperature control for safety foods without proper date marks on them, including foods with expired date marks and foods with old, incorrectly labeled date marks. Mark required food with a seven-day date mark and discard any remaining food after seven days to prevent bacteria growth. Remove old date labels and properly wash containers before reusing for another food item. Proper hand washing is required. Hand sink in dish area had water turned off. Paper towels were not available at the other two kitchen hand sinks. Stock hand sinks with required hand washing supplies. Corrected. Cream cheese sitting out at room temperature. This item is a food and must be maintained at 41 degrees or below. Discard packets that were sitting out. Maintain in cold holding to prevent bacteria growth. Inspector: Cipiti.

Biggby Coffee, 420 Madison, inspected Oct. 28. Paper towels not stocked at hand sink. To ensure proper hand washing, use a disposable paper towel, not cloth rags, to dry clean hands. Stock hand sink with paper towels. Glass-cleaner spray bottle stored on food/container rack. To prevent chemical contamination, store chemical away from or below food and food-contact surfaces. Sanitizer supply not set up for use. Once dispensed, the concentration exceeded 400 ppm. Properly calibrate dispenser so sanitizer is at 200 ppm. Use the test kit provided to verify. Always set up a supply of sanitizer during hours of operation to ensure surfaces are being sanitized. Inspector: Cipiti.

Jon’s Fourth Season, 1925 Tremainsville, inspected Oct. 30. Buildup beginning inside ice machine on shield. Clean and sanitize ice machine regularly to limit bacteria growth. No beverage line barrier in second ice well. Wet wipe cloth sitting out on counter. A wipe bucket with 50 to 100 ppm bleach or 200 ppm quat must be set up during hours of operation. Wipe rags must be completely submerged in bucket between uses. Facility only has the capability to prepare food in microwave or pizza oven. No food is to be made at home or in a crockpot. Inspector: Stacy Seger.

Happy Hour, 1519 Eleanor, inspected Oct. 28. Improper date marking of food. Hot dogs not date marked, cheese not dated. Food must have a seven-day discard date. Chicken stored improperly. Chicken must always be stored on bottom shelf of cooler to prevent cross contamination. No bleach test strips located. A test kit or other device that accurately measures concentration in ppm (mg/L) of sanitizing solutions shall be provided. Quat sanitizer in bar sink above 400 ppm. When using quat sanitizer the concentration should be at 200 ppm to prevent chemical residue/chemical poisoning. Use test strips to verify concentration. Inspector: Seger.

Asiana Restaurant, 5829 Lewis, inspected Oct. 28. Egg rolls holding at unsafe temperatures. Eggs rolls are par cooked and must be held at 135 degrees or higher, or 41 degrees or lower, to limit bacteria growth. Inspector: Seger.

Schmucker’s Restaurant, 2103 N. Reynolds, inspected Oct. 29. Buildup inside ice machine. Clean and sanitize ice machine on a regular basis to limit bacteria growth. Missing light shield inside pie case. Lights must be properly shielded to prevent physical contamination should a bulb break. Inspector: Seger.

Rocket’s Cafe, 2023 N. Reynolds, inspected Oct. 29. Sticker residue on clean containers. Containers are not considered clean unless stickers and sticker residue are removed. Sticker residue harbors bacteria. A wipe bucket with 50 to 100 ppm bleach must be available at cook line for wiping up spills and cleaning surfaces between uses. Inspector: Seger.

A Rainbow’s Treasure LLC, 440 S. Reynolds, inspected Oct. 29. Hand sink with no hand soap. Hand sinks must be fully stocked with warm running water, soap, and hand towels to ensure proper hand washing. Corrected. A wipe bucket with 50 to 100 ppm bleach must be set up during meals to wipe up spills and clean surfaces between use. Inspector: Seger.

Kentucky Fried Chicken, 5649 W. Alexis, Sylvania, inspected Oct. 30. Found cole slaw at 42-43 degrees on the line cooler and 42 degrees in the walk-in cooler. Time/temperature control for safety food must be at 41 degrees or lower to prevent bacteria growth. Inspector: Gottschalk.

Mancy’s Italian, 5453 Monroe, inspected Oct. 28. Sweet chili sauce in an ice bath with a temperature of 48 degrees. Food should be in mechanical refrigeration at 41 degrees or lower to prevent bacteria growth. Ice-bath setup only had ice on bottom. When setting up an ice bath, level of ice and food must match to maintain time/temperature control for safety food at 41 degrees or lower. Found portioned pasta above 41 degrees in drawer of prep-top cooler. Food must be held at 41 degrees or lower to prevent bacteria growth. Do not overstock drawers, and make sure pasta is fully cooled before placing it in prep-top cooler. Inspector: Gottschalk.

Emmanuel Christian School, 4607 W. Laskey, inspected Oct. 28. Chicken nuggets at 125 degrees in warmer. Hot holding of time/temperature control for safety food is 135 degrees or higher to prevent bacteria growth. Do not double pan food in warmer. Pan of food must sit directly in the warmer. Inspector: Gottschalk.

Alexandria Diner, 5834 Monroe, Sylvania, inspected Oct. 28. No date labeling on open and prepared food. Open and prepared time/temperature control for safety food must be dated if not used within 24 hours. The day the food is made is Day 1 for a seven-day discard date. Dish machine tested at 0 ppm for chlorine sanitizer. Contact dish-machine company to repair this unit. Do not use the dish machine until is repaired and testing at 50-100 ppm. Wash dishes and utensils in three-bay sink until machine is repaired. Inspector: Gottschalk.

East Broadway Elementary School, 1755 East Broadway, inspected Oct. 15. Milk in milk cooler holding cold above 41 degrees. Food should be held below 41 degrees to prevent bacteria growth. If cooler cannot hold below 41 degrees during normal operation it must be serviced. Inspector: Fries.

Vito’s Pizza, 4035 Navarre, Oregon, inspected Oct. 15. Scoop stored improperly in Parmesan cheese. Scoop should be stored handle up to prevent possible contamination. Inspector: Fries.

El Camino Sky, 2072 Woodville, Oregon, inspected Sept. 25. Raw chicken stored above raw beef. Practice proper storage order -- ready-to-eat foods above whole meat and fish above ground meats above raw chicken and eggs -- to prevent cross contamination. Corrected. Ribs left out and at 89 degrees, food must cold held below 41 degrees or hot held 135 degrees to prevent growth of harmful bacteria. Product discarded. Inspector: Fries.

Comfort Inn Westgate, 3560 Secor, inspected Oct. 22. Hand-washing sink blocked from use because of items stored in it. Hand sink must be kept clear and accessible for hand washing and may not used for storage. Corrected. Inspector: Sattler.

Summit Academy Toledo Learning Center, 2913 S. Republic, inspected Oct. 22. Employee eating in food-prep area. No person shall eat in a food-prep or storage area. Eat in designated break areas only. Employee ate food and then put on gloves to work without washing her hands. Food handlers must wash hands after eating, and always before putting on clean gloves. No sanitizer bucket set up. Sanitizer bucket with correct concentration of sanitizer must be set up at all times of operation to clean food-prep surfaces. No thermometer available for checking food temperatures. A thermometer with a range of 0 to 220 degrees must be available for checking both hot and cold food temperatures. Inspector: Sattler.

New Ocean Garden Buffet, 821 W. Alexis, inspected Oct. 22. Bleach in four-bay sink above 200 ppm. Bleach must be at 50 to 100 ppm to prevent chemical residue/​chemical poisoning. Use test strips to verify concentration. Inspector: Stacy Seger.

Ideal Hot Dog, 1135 W. Alexis, inspected Oct. 23. Found three pans of hot-dog sauce at 49 and 57 degrees in walk-in cooler from yesterday. Time/​temperature control for safety food must be cooled from 135 to 70 degrees within two hours and from 70 to 41 degrees within next four hours. Hot-dog sauce discarded. Follow proper cooling practices for food items. Ice bath, shallow pans, and ice wands help food cool quickly. Pans of chili sauce not covered and stacked atop each other. Once cooled, food items must be covered to prevent cross contamination. Stacking pans atop each other with no barrier contaminates food in bottom pan. Four bins of par-cooked potatoes with no date marks. Food must have a seven-day discard date. Day One is the day the product is opened, altered, or prepared. Inspector: Seger.

Rudy’s Hot Dog, 4747 Glendale, inspected Oct. 22. Found hash browns, shredded cheese, and raw bacon sitting out at room temperature in the temperature danger zone, Food shall be held at 41 degrees or lower, or 135 degrees or above, to prevent bacteria growth. Keep cold food refrigerated and hot food hot. Time in lieu of temperature practices may be used provided written procedures are in place and the food is time stamped to expire after four hours. Corrected. Wet wiping towels on counter tops. Store wet towels in sanitizer bucket to prevent bacteria growth. Corrected. Inspector: Gillian Wilke.

The Glendale, 5020 Ryan, inspected Oct. 22. Wet towel stored on counter top, and no sanitizer bucket set up. Store wet towels not in use in sanitizer bucket to prevent bacteria growth. Make sure to have sanitizer bucket set up for all hours of operation and before any food handling. Corrected. Inspector: Wilke.

Golden Dragon, 5624 Secor, inspected Oct. 24. Chemical dish machine not dispensing sanitizer. Dish machine must dispense chlorine sanitizer at 50 to 100 ppm. Use test strips daily to verify concentration is correct and sanitizer is dispensing properly. Service called. Wipe bucket above 200 ppm chlorine. When using bleach as a sanitizer, concentration must be between 50 to 100 ppm to prevent chemical residue/​chemical poisoning. Inspector: Seger.

Rudy’s Hot Dog, 3208 W. Alexis, inspected Oct. 24. Hand sink with broken hot water faucet. Plumbing must be in good repair. Hand sinks must be stocked with warm running water (100 degrees), soap, and hand towels. This is the only hand sink in facility and must be repaired immediately for proper hand washing. Soups covered and cooling improperly at room temperature. Once soups reach 135 degrees they must be placed in cooler or freezer for rapid cooling. 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. Proper cooling methods are placing food in shallow pans, separating food into smaller or thinner portions, stirring food in a container placed in an ice water bath within a prep sink, using ice wands and/​or ice as an ingredients, etc. Vent soup crocks for faster cooling. Bleach in wipe bucket above 200 ppm. When using bleach, concentration must be at 50 to 100 ppm to prevent chemical residue/​chemical poisoning. Use test strips to verify concentration. Corrected. Person-in-charge still unable to answer questions correctly regarding proper cooling and proper sanitizer concentrations. PIC must know how long soups have been cooling and when they need to placed in cooler. Inspector: Seger.


Recently inspected restaurants with no violations:

City Hall Grille & Drinks, 315 S. Reynolds.

Parkcliffe Advance Care, 4201 Parkcliff.

Dollar Bill Grill, 2640 W. Laskey.

Whitmer Career & Technology Center, 5719 Clegg.

Timberwolf, 2604 Jutland.

Cake Arts Supplies, 2858 W. Sylvania.

Marco’s Pizza, 1316 Michigan, Waterville.

Children’s Discovery Center, 8011 Dutch, Waterville.

Monclova Elementary School, 8035 Monclova, Monclova.

Waterville Elementary School, 457 Sycamore, Waterville.

Barnes & Noble Booksellers, Inc., 3100 Main, Maumee.

Pizzaroma, 4444 Keystone, Maumee.

McDonald’s, 7228 Dutch, Waterville.

Anthony Wayne Junior High School, 6035 Finzel, Whitehouse.

Anthony Wayne High School, 5967 Finzel, Whitehouse.

Circle K, 8154 Airport, Holland.

Great American Cookies/Pretzel Time, 3100 Main, Maumee.

LHS #9 - Creekside, 2045 Perrysburg-Holland, Holland.

Subway, 14241 Airport, Swanton.

Hope United Methodist Church, 10610 Waterville, Whitehouse.

Bob Evans, 6425 Salisbury, Maumee.

Stranahan Theater, 4645 Heatherdowns.

Cedar Creek Church, 2150 S. Byrne.

Cafe Donuts, 5330 Monroe.

Garfield Elementary School, 1103 Ravine.

Maumee Bay Lodge — Conference Centers, 1705 Park, Oregon.

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