Restaurant inspections
Recently released inspection reports of Lucas County food-service operations.
No violations:
Magic Wok - University of Toledo, 2801 W. Bancroft.
Grand Plaza Hotel, 2 Seagate.
Georgio’s, 426 N. Superior.
Dairy Queen, 5300 Monroe.
Ventura’s, Inc., 7742 W. Bancroft.
South Toledo Golf Club, 3915 Heatherdowns.
Natural Foods, Inc., 3040 Hill.
La Casa De La Habana, 4962 Monroe.
Children’s Discovery Center, Inc., 338 N. St. Clair.
Elbo Room, 3515 W. Alexis.
Hollywood Casino Toledo - Take 2, 777 Hollywood.
Hollywood Casino-Toledo Tdr & Warehouse, 777 Hollywood.
Wendy’s, 108 E. Main.
The Event Center, 23 N. Summit.
McDonald’s, 1225 Collingwood.
Maria Early Learning Center, 4651 Monroe.
Marco’s Pizza, 1234 Sylvania.
Kengo Sushi and Yakitori, 38 S. St. Clair.
Tex-Mex Tortilleria, 848 Broadway.
Sofo’s, 5400 Monroe.
With violations:
Middle East Market, 1250 Flaire, inspected July 27. No person-in-charge present in facility. Staff need refresher training on proper cooling of hot foods. Trained manager returned to location for inspection. License holder or designated person-in-charge trained in food safety must be present during all hours of operation. Yellow rice holding hot at 130 degrees and raw Laffa skewers holding at 46 degrees. Except during preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below.
Kabob It, 5001 Monroe, inspected July 27. Cooked chicken stored in walk-in cooler completely covered and not vented. Cool cooked food rapidly: from 135 to 70 degrees within two hours, and to 41 degrees or below within total of six hours. Food above 41 degrees in walk-in cooler and prep-top cooler in serving area. Except during preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below. Chlorine in sanitizer bucket at 0 or below 50 ppm. Maintain sanitizer at proper concentration. Unlabeled bottle of degreaser hanging on beverage dispenser. Store poisonous or toxic materials below or away from food and food-contact items.
Famous Dave’s, 4757 Monroe, inspected July 27. Pitcher stored in hand-washing sink. Do not use hand sinks for any purpose other than washing hands.
Charlie’s Restaurant, 6945 W, Central, inspected July 27. Raw shell eggs stored above ready-to-eat foods in one-door cooler. Prevent cross contamination by separating raw meat from cooked or ready-to-eat food during storage, preparation, holding, and display. Ham and sausage at 44 degrees in cook-line drawer cooler. Hot chicken and gyro meat next to out-of-temperature food. Gyro and chicken moved to different cooler and staff lowering cooler thermostat. Except during preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below. Buildup on ice machine drip edge. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
Bob Evans, 4805 Monroe, inspected July 27. Live gnats present around dish machine and in dining areas. Control presence of insects, rodents, and other pests by routinely inspecting incoming shipments of food and supplies; routinely checking premises for evidence of pests; eliminating harborage conditions, and, if pests are found, using such remedies as traps or pesticides.
Vito’s Pizza And Subs, 2129 N. Reynolds, inspected July 28. Meats, cheeses, and cut vegetables at 50 to 54 degrees in prep table tops and time cannot be pinned down because last temperature check was only in prep-table bottoms (tops are more vulnerable). Except during preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below.Contractor awaited to repair air conditioning. Staff to manage 41 degrees or below for quantities of pizza and subs. Air gap circumvented in mop/service sink. Proper air gap must be maintained to prevent water contamination. Staff removed portion of dangling hose so that two-inch air gap is present in sink.
Vito’s Pizza, 4317 Heatherdowns, inspected July 28. Food holding at 44-46 degrees in bottom of prep-top cooler closest to pizza sauce dispenser. Except during preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below. Pizza cutter sitting on a towel. Store utensils on easily-cleanable surfaces that are smooth, free of breaks, non-porous, and otherwise easily cleanable.
The Distillery, 4311 Heatherdowns, inspected July 28. Employee handling lemons and limes for drinks with bare hands. Except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with bare hands and should use suitable utensils. Raw chicken stored above ready-to-eat food in walk-in cooler. Prevent cross contamination by separating raw meat from cooked or ready-to-eat food during storage, preparation, holding, and display. Food in walk-in cooler holding at 43 to 45 degrees. Except during preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below. Several items lack date marks, including turkey, ham, and salami. Ready-to-eat food held refrigerated for more than 24 hours should be clearly marked at time of preparation or when original container is opened to indicate date by which food should be consumed, sold, or discarded. Maximum hold time is seven days, with day food is prepared or opened as first day.
Red Lobster, 4990 Monroe, inspected July 28. Prep top items above 41 degrees due to improperly working ice baths. Except during preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below.
Rally’s, 5855 W. Central, inspected July 28. Tomatoes in prep-top cooler above 41 degrees, chicken wings and chicken tenders in hot holding at 116 and 114 degrees. Tomatoes moved to walk-in cooler and new tomatoes placed in prep-top. Reheat chicken to 165 degrees. Except during preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below. Equipment not cleaned at required frequency. Break down ice cream machine and clean every 24 hours. Clean utensils and food-contact surfaces of equipment frequently.
Michael’s Gourmet Catering, 101 Main, inspected July 28. Food employee touching ready-to-eat food with bare hands. Except when washing raw fruits and vegetables, food employees may not touch exposed, ready-to-eat food with bare hands and should use suitable utensils.
Maumee Bay Brewing Company, 27 Broadway, inspected July 28. Buildup on can opener and slicer. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
Epiphany Lutheran Church, 915 N. Reynolds, inspected July 28. Refrigerated lettuce salads, one with sauce, holding at 50 degrees. Except during preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below. Staff reorganized and moved some items quickly into freezer for quick cool down; refrigerator was overstocked. Ware-washing machine not getting 50 to 100 ppm chlorine. Sanitize utensils and food-contact surfaces of equipment before use and after cleaning. Manager resolved feed problem and staff cleaned out spray nozzles. Mop sink with garden hose attached to faucet and loose end down in drain bowl. Air gap must be maintained to prevent water supply contamination. Manager disconnected hose.
Club 300, 3304 Collingwood, inspected July 28. Cooled down cooked hot dogs sealed in a poly bag that shows condensate drops on inside. Cool cooked food rapidly: from 135 to 70 degrees within two hours, and to 41 degrees or below within total of six hours. Owner voluntarily will divert cooked hot dogs to home pet use. Flies present in facility. Control presence of insects, rodents, and other pests by routinely inspecting incoming shipments of food and supplies; routinely checking premises for evidence of pests; eliminating harborage conditions, and, if pests are found, using such remedies as traps or pesticides.
Cafe Focaccia’s, 811 Madison, inspected July 28. Shell eggs stored above other ready-to-eat food items. Prevent cross contamination by separating raw meat from cooked or ready-to-eat food during storage, preparation, holding, and display.
Al Smith’s Place, 3550 Executive, inspected July 28. Waldorf Salad and cornmeal stored past the expiration date. Discard date-marked food if holding time or temperature are exceeded.
Wendy’s, 1410 E. Alexis, inspected July 29. Food in sandwich prep-top cooler by drive-thru not held at proper temperature. Except during preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below.
Subway, 5001 Monroe, inspected July 29. Sticker residue on clean containers. Sticker residue harbors bacteria and containers are not considered clean unless all residue is removed. Buildup inside ice machine and pop nozzles. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Coffee pot lids in rear hand-washing sink. Keep all hand sinks accessible for employee use.
Great American Cookies (Kiosk), 5001 Monroe, inspected July 29. Milk at 53 degrees. Except during preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below. Milk discarded. Working containers of chemicals lack proper labels. Working containers used for poisonous or toxic materials, such as cleaners and sanitizer taken from bulk supplies, should be clearly and individually labeled with contents’ common names.
Great American Cookies, 5001 Monroe, inspected July 29. Live gnats present in facility. Control presence of insects, rodents, and other pests by routinely inspecting incoming shipments of food and supplies; routinely checking premises for evidence of pests; eliminating harborage conditions, and, if pests are found, using such remedies as traps or pesticides. Working chemical containers lack proper labels. Label working containers used for poisonous or toxic materials, such as cleaners and sanitizer taken from bulk supplies, individually with contents’ common names.
Tropical Smoothie Cafe, 5221 Monroe, inspected July 30. Sanitizer in three-bay sink and buckets at 150 ppm. Dispensing system should be addressed. Maintain sanitizer at proper concentration.
Rick’s City Diner, 5333 Monroe, inspected July 30. Improper cooling of grilled chicken. Chicken was not vented and in a container too deep for proper cooling. Moved to walk in. Cool cooked food rapidly: from 135 to 70 degrees within two hours, and to 41 degrees or below within total of six hours. Spinach, cut tomatoes, diced ham and diced sausage in prep top above 41 degrees. Tomatoes discarded and other items moved. Buildup in ice machine. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Pitcher of water in hand sink at front server station. Do not use hand sinks for purposes other than hand washing.
Ottawa Tavern, 1815 Adams, inspected July 30. Stuffed peppers marked incorrectly with 7/2 date. Ready-to-eat food held refrigerated for more than 24 hours should be clearly marked at time of preparation or when original container is opened to indicate date by which food should be consumed, sold, or discarded. Maximum hold time is seven days, with day food is prepared or opened as first day. Manager to purge/destroy similar items in coolers. Ice maker, ice bin, and beverage gun in bar service area are dirty. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Three-bay sink sanitizer feed not feeding correctly. Measured 0 to 100 ppm when stock label specifies 200 ppm. Sanitize utensils and food-contact surfaces of equipment before use and after cleaning. Prep sink with air break and not air gap. Proper air gap required to prevent water supply contamination. Gnats in bar service area and mop sink area. Control presence of insects, rodents, and other pests by routinely inspecting incoming shipments of food and supplies; routinely checking premises for evidence of pests; eliminating harborage conditions, and, if pests are found, using such remedies as traps or pesticides.
Myler’s, 5710 Telegraph, inspected July 30. Raw bacon stored in container with ready-to-eat food items. Prevent cross contamination by separating raw meat from cooked or ready-to-eat food during storage, preparation, holding, and display.
McDonald’s, 36 N. Reynolds, inspected July 30. Food holding at 46 to 54 degrees. Except during preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below. Food destroyed and thermostat on equipment lowered. Equipment new to facility and in use for first day. Date-marked food not discarded upon expiration of hold time. Sliced tomatoes 7/24 at 1:30 p.m., veggies at 7/29/15 at 3:30 p.m. Asian veggies not date marked. Discard date-marked food when holding temperature or time are exceeded. Food destroyed. Dirty ice maker and ice-scoop caddie. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Garden hose attached to faucet in service/mop sink dangling below flood rim of drain bowl. Prep-sink air break must be modified to air gap. Proper air gap must be maintained to prevent contamination of water supply.
Hooters, 4782 Monroe, inspected July 30. Buildup in ice machine. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
Burger King, 1940 S. Byrne, inspected July 30. Pulled pork in prep-top cooler 47 degrees. Except during preparation, cooking, cooling, or when time is used as a public health control, hold food hot at 135 degrees or above, or cold at 41 degrees or below.
Zia’s, 20 Main, inspected July 31. Buildup in ice machine. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
Stop & Go, 4810 Suder, inspected July 31. Quaternary ammonium santiizer too weak. Maintain sanitizers at proper concentration as specified on label.
The Recovery Room, 2620 Airport, inspected July 31. Person-in-charge unable to demonstrate proper food-safety knowledge, such as answering questions about safe reheating temperatures. During inspections and upon request, person-in-charge should demonstrate applicable food-safety knowledge to licensor. Refrigerated food lacks date marks. Potato salad with manufacture date of July 11. Ready-to-eat food held refrigerated for more than 24 hours should be clearly marked at time of preparation or when original container is opened to indicate date by which food should be consumed, sold, or discarded. Maximum hold time is seven days, with day food is prepared or opened as first day. Ice bin at bar service is dirty and has hard-to-reach far corner. One beverage gun needs cleaning and cracked ice scoop at ice maker needs replacement. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Dirty ice maker needs to be sanitized. Sanitize utensils and food-contact surfaces of equipment before use and after cleaning.
First Published August 10, 2015, 4:00 a.m.
