Recently released inspection reports of Lucas County food-service operations.
Lil’ Sheba, 1380 W. Alexis, inspected April 25. No certified person in charge. The license holder shall be the person responsible for the food-service operation or retail food establishment. The license holder may be the person in charge or shall designate a person or persons in charge and shall ensure that a person in charge with applicable knowledge is present at the food-service operation or retail food establishment during hours of operation. Due to the number of violations, additional training is needed; contact Health Department. Prep sink blocked and not being used for produce washing or prep work. Prep sink must be accessible. Produce must be washed in prep sink. Food with no date mark. Food must have a seven-day discard date. Day One is the day product is opened, prepared, or altered. Food with no date mark will be embargoed or discarded. Buildup inside ice machine. Properly clean and sanitize ice machine and components regularly to prevent buildup. Three-bay sink in kitchen not set up properly. Sink must be set up for wash, rinse, and sanitize of ware washing. Inside of microwave splattered with food debris. Equipment, food-contact surfaces, and utensils shall be clean to sight and touch. Food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Non-food-contact surfaces of equipment shall be kept free of an accumulation or dust, dirt, food residue, and other debris. Hand sink in kitchen with no hand towels. Hand sinks must be properly stocked with warm running water, soap, and paper towels to ensure proper hand washing conducted. Dirt and grease buildup on floor by fryers. Clean floors to limit harborage conditions for pests. Frozen pizzas with no ingredients label. Ingredients labels must be provided for pizzas and kept on file for allergen purposes. Dirt and debris hanging from dunnage rack in walk-in cooler where food items are stored. Clean racks to prevent cross contamination. Broken Cambro container in use. Containers must be free of cracks and damage to prevent physical contamination. Buildup in pop gun and holster. Properly clean and sanitize pop system on a regular basis to limit bacteria growth. Inspector: Stacy Seger.
Toledo Zoo - Nairobi - Africa, 2700 Broadway, inspected April 25. Hand sink blocked by glassware. Hand sinks must be easily accessible for hand washing. Glassware cart moved. One sanitizer bucket with quat too low and another sanitizer bucket was too high. Maintain quat sanitizer at 200 ppm to safely sanitize food-contact surfaces. Quat dispensing at 200 ppm. Correct immediately. Inspector: Gillian Wilke.
Sunoco, 1301 W. Sylvania, inspected April 3. Buildup on cappuccino machine inner parts. Equipment shall be frequently cleaned to prevent buildup and food contamination. Inspector: Meghan Lane.
Chandler Cafe, 5648 N. Main, Sylvania, inspected April 21. Hummus at 45 degrees in top section of prep-top cooler. Do not place hummus container in a pan in top section of cooler — no double pans allowed in this section. Food must have its own container in top section of prep-top cooler to maintain food at 41 degrees or lower. Hummus moved to bottom section of cooler. Inspector: Jennifer Gottschalk.
Gourmet Garden Restaurant, 5817 Monroe, Sylvania, inspected April 21. Ginger paste at room temperature. Label on container stated product needs refrigeration after opening. Ginger paste discarded. Read labels for proper storage rules. Raw shell eggs stored above produce in walk-in cooler. Store raw shell eggs on bottom shelf to protect from cross contamination. Bar hand sink not stocked. Hand sinks must be properly stocked with hot water/cold water (100 degrees), paper towels, and hand soap for proper hand washing. Inspector: Gottschalk.
McDonald’s, 5810 W. Alexis, Sylvania, inspected April 22. Bottle of cleaner stored on top of salad prep cooler. Do not store chemicals in food-prep areas to protect from cross contamination. Store chemicals in one area away from food and food-contact items. Corrected. Inspector: Gottschalk.
Pita Sub, 5155 Main, Sylvania, inspected April 22. Wet wiping cloth on prep cooler. Keep in-use wiping cloths in sanitizer solution to prevent bacteria growth. Inspector: Gottschalk.
China 1, 5834 Monroe, Sylvania, inspected April 22. Time/temperature control for safety food items below 135 degrees on buffet line: shrimp at 117 degrees and chicken at 120 degrees. Hot-holding food items must be maintained at 135 degrees or higher to prevent bacteria growth. One pan of each was discarded. Monitor temperatures. Found food in prep-top cooler at 43 to 58 degrees. Cold holding of food must be at temperature of 41 degrees or lower to prevent bacteria growth. Do not place cooling food items in prep-top cooler. A prep-top cooler is designed to maintain cold food cold. One tray of chicken on dry stock rice container and one tray of cheese fired tongs on top of a rolling garbage can. Rolling garbage and food storage cans cannot be used as work surfaces. Use prep tables as work surfaces to protect food from cross contamination. Raw meat, beef, and chicken stored above box of produce in walk-in cooler. Produce must be stored above and away from raw meat to protect from cross contamination. Follow proper storage rules in all coolers: store raw meat in one area with raw chicken and eggs on the bottom and produce in a different area or on top shelves. Cooked items should be stored above raw meats. Wiping-cloth bucket in dining room for buffet was 0 ppm chlorine. Wiping-cloth bucket for chlorine sanitizer should test at 50-100 ppm. Use test kit to check concentration often and change as needed. Corrected. Inspector: Gottschalk.
Highland Elementary School, 7720 Erie, Sylvania, inspected April 15. Individual containers of hummus at 43 degrees on ice packs in steam well. Hummus and pita must be maintained at 41 degrees or lower to prevent bacteria growth and must be held in cold-serving line to maintain temperature. Equipment must be used as designed. Corrected. Found orange juice at 46 degrees in cold-serving line, carrots at 43 degrees. Time/temperature control for safety food must be maintained at 41 degrees or lower to prevent bacteria growth. Inspector: Gottschalk.
Friendly’s, 1502 S. Reynolds, Maumee, inspected April 21. Nacho cheese heated to 124 degrees and clam chowder heated to 132 degree. These are commercially processed foods and must be heated to a minimum temperature of 135 degrees before being placed in steam table. Manager stated these were just headed and will be properly reheated. Inspector: Kelly Sattler.
La Fiesta Restaurante, 1406 S. Reynolds, Maumee, inspected April 21. Queso dip sitting out at room temperature at 69 degrees and rice sitting out at 120 degrees near steam table. Time/temperature controlled for safety food must be held either hot at 135 degrees or higher or properly cooled and held cold at 41 degrees or lower. Items discarded. Hand sinks must be kept clear and accessible for hand washing. High-temperature dish machine not reaching proper final rinse sanitizing temperature of at least 180 degrees. Call already made for service and dish washing moved to three-bay sink. Recheck next day. No sanitizer bucket set up in kitchen or bar. Wet towels out on bar surface. Sanitizer bucket with correct concentration of sanitizer must be set up at all times of operation in food prep areas. Wet wiping towels must be stored in sanitizer when not in use to prevent bacteria growth. Opened, partially used bottles of pina colada and sweet-and-sour mixes sitting out at room temperature at 73 degrees. These bottles are labeled Refrigerate after opening and must be held cold at 41 degrees once they are opened. Inspector: Sattler.
Subway, 584 W. Dussel, Maumee, inspected April 21. Employee eating in back food-prep area. No eating is permitted in food-prep or storage areas. Employees must eat in the dining room or a designated, separate break area. No sanitizer bucket set up. Sanitizer bucket with correct concentration of sanitizer must be set up at all times of operation. Food-prep surfaces must be cleaned and sanitized throughout the day. Three-bay sink is set up for dump/rinse, wash, and sanitize. Food contact items must be washed, rinsed and then sanitized. Sanitizer in use requires a rinse step after washing and before sanitizing. Sink must be setup with hot soapy water in first compartment, rinse in middle with clear water, and then sanitize in third compartment with correct concentration of sanitizer. Inspector: Sattler.
Tim Hortons, 6815 W. Central, inspected April 22. Walk-in cooler holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Contact licensed repair service to fix cooler so food holds at 41 degrees or lower. No sanitizer bucket set up in back area during food prep. Set up a bucket of sanitizer for hours of operation and where food prep takes place to safely sanitize food-contact surfaces. Wet wiping towels stored on counter tops. Wet towels not in use must be stored in sanitizer bucket to prevent bacteria growth. Yogurt in under-counter cooler closest to doughnut case holding at 44 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Cooler ambient air temperature at 41 degrees. Adjust cooler temperature accordingly to hold food at 41 degrees or lower. Inspector: Sattler.
Dollar General, 4440 Heatherdowns, inspected April 22. Raw sausage stored above raw bacon. Store raw ground beef/pork below raw whole beef/pork to prevent cross contamination. Inspector: Wilke.
Comfort Inn & Suites, 1702 Tollgate, Maumee, inspected April 22. No hand sink installed in either the food-prep area or the buffet area. Hand sink is required in food-prep area for food handlers to wash hands properly. Facility using three-bay sink or rest room for hand washing. Hand sink must be used for hand washing only, no dish washing. Rest room hand sink cannot be used as a hand washing sink for food handlers. After using rest room, food handlers are required to wash their hands again in a designated hand sink. Facility offering apples at breakfast with no air-gapped food-prep sink. To offer apples or other produce that requires washing, a food-prep sink with at least a two-inch air gap must be installed or produce must come pre-washed from an approved supplier. Provide invoices for pre-washed produce. No sanitizer bucket set up. A sanitizer bucket with correct sanitizer concentration must be set up at all times of operation. Surfaces in food prep and buffet areas must be cleaned and sanitized prior to working and throughout the day. Dishes are only washed in soap and then rinsed, without a sanitizer step. Food-contact items must be washed, rinsed, and sanitized. A person in charge is required to be present who is knowledgeable of food safety as it applies to this operation. It is recommended that food handlers attend Leval 1 food-safety training. Inspector: Sattler.
Frisch’s Big Boy, 1405 S. Reynolds, Maumee, inspected April 22. Salad bar holding dressings at 47 to 49 degrees. These foods must be held cold at 41 degrees or lower once opened. Manager called for repairs. Two-door under-counter cooler on cook line holding cheese at 43 degrees and chicken at 47 degrees with ambient air temperature of 47 degrees. Food must be held cold at 41 degrees or lower. Adjust or repair cooler. Inspector: Sattler.
Harvard School, 1949 Glendale, inspected April 24. Quat sanitizer in three-bay sink over 400 ppm. The Mikro-Quat sanitizer in use had no instructions for how to sanitize food-contact surfaces. Discontinue using this product. Product discarded and a different quat sanitizer with food-contact surfaces sanitizing information was provided. Cut lettuce salad bowls in walk-in cooler holding at 46 degrees and are above temperature because they sit out at room temperature during lunch service. Food shall be held at 41 degrees or lower to prevent bacteria growth. This facility does not have sufficient cold holding during lunch service. An electric cold-holding unit for service is needed to hold food cold at 41 degrees. Inspector: Wilke.
Stop & Go, 3841 Airport, inspected April 24. Raw shell eggs and raw bacon stored above ready-to-eat food. Store ready-to-eat food above raw meats and poultry to prevent cross contamination. Inspector: Wilke.
Bob Evans, 3025 Glendale, inspected April 24. Chicken noodle soup at 54 degrees in walk-in cooler that was cooled the night before. Food shall be cooled for 135 to 70 degrees within two hours and then from 70 to 41 degrees within the following four hours to prevent bacteria growth. Soup discarded. Whipped topping in dessert cooler at 44 degrees and ambient temperature is 43 degrees, and prep-top cooler holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Adjust coolers. Inspector: Wilke.
Tony’s Cones & Coneys, 2330 W. Laskey, inspected April 21. Hot-dog sauce with no date mark. Once opened, the hot-dog sauce and hot dogs must have a seven-day discard date. Inspector: Seger.
Generations Family Restaurant, 1917 W. Alexis, inspected April 21. Wipe-cloth bucket with insufficient water to keep rags completely submerged. Cloths in use for wiping counters and other equipment surfaces shall be completely submerged between uses in chemical sanitizer solution at a concentration of 50 to 200 ppm quat. Raw eggs stored above precooked potatoes. Eggs must be stored on bottom shelf of cooler and/or in a manner where cross contamination is prevented. Inspector: Seger.
Jackman School, 2010 Northover, inspected April 21. Labels and label residue on clean pans and containers. Pans and containers are not considered clean unless label residue is removed. Label residue harbors bacteria and leads to cross contamination. Inspector: Seger.
Lighthouse Christian Day Care Center, 2324 W. Alexis, inspected April 24. Bleach in spray bottle above 200 ppm. When using chlorine as a sanitizer, concentration must be between 50-100 ppm to prevent chemical residue/chemical poisoning. Inspector: Seger.
Los Hermanos Enterprises LLC d/b/a Magdalenas, 1955 W. Alexis, inspected April 25. Food with no date mark, expired date marks, and/or improper date marking. Food must have a seven-day discard date. Day One is the day the food is opened, altered, or prepared. Freezing does not restart the date. Food removed from freezer must be re-dated. Cheese sauce with date tape inside. Contaminated cheese sauce discarded. Dust on ceiling, vents, and walls in cook line area. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Inspector: Seger.
Biggby Coffee, 420 Madison, inspected April 25. Paper towels not stocked at hand sink. To ensure proper hand washing, use disposable paper towel (not cloth rag) to wipe off clean hands. Stock hand sink with paper towels. Repeat violation; reinspection scheduled to verify compliance. Spray bottles of chemicals stored on food/container rack. Can of air freshener stored with food-contact supplies. To prevent chemical contamination, store chemicals away from or below food and food-contact surfaces. Inspector: Seger.
Taco Bell, 1422 Broadway, inspected April 24. Bag of shredded cheese at 50 degrees sitting out on counter near cooking equipment. Cheese discarded. Do not take food out of cold holding until ready to use it. Maintain cold food at 41 degrees or below to prevent bacteria growth. Inspector: Kelly Cipiti.
Stop N Go, 434 East Broadway, inspected April 22. Do not use three-bay sink for storage. Clear off sinks and maintain in clean order. Provide food-grade sanitizer, three drain plugs, and test papers. Properly set up three-bay sink to wash items at least every 24 hours. Inspector: Cipiti.
Stop N Go, 562 East Broadway, inspected April 23. Whole onions and green peppers in pizza addition section. Properly install an air-gapped food-prep sink to wash produce, or purchase pre-washed produce. If purchasing pre-washed produce, invoices or label must be present on site to prove this. Spoons stored in both directions. Store utensils with handles facing up to prevent bare-hand contact to mouth end of utensils. A chemical spray bottle stored near food supplies. To prevent contamination, store chemicals away from or below food areas. Inspector: Cipiti.
Recently inspected restaurants with no violations:
Lazeez, 337 N. St. Clair.
El Vaquero Mexican Restaurant, 24 Main.
In & Out Mart, 5830 Douglas.
Timberwolf Tavern, 2604 Jutland.
Jefferson Junior High School, 5530 Whitmer.
Speedway, 2502 W. Alexis.
Fort Miami Elementary School, 2501 River, Maumee.
Rite Aid, 8310 Sylvania-Metamora, Sylvania.
Barnes & Noble at the University of Toledo, 1430 Secor.
N Engineering Pod Express, 1700 Westwood.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.