Editor’s note: The yacht club on Edgewater Drive inspected on Aug. 27 was the Ottawa River Yacht Club at 5844 Edgewater Drive. The Riverview Yacht Club at 5981 Edgewater Drive has yet to be inspected.
Recently released inspection reports of Lucas County food-service operations.
No violations:
A Bright Beginning Childcare & Learning Center, 5142 Ryan.
Takacs Grocery & Meat Market, 1956 Genesee.
Olive Garden Italian, 1919 S. Reynolds.
Generous Nelle, 6225 Benore.
Digger’s, 2851 Tremainsville.
Stop & Go, 3131 W. Sylvania.
Takacs Grocery & Meat Market, 1956 Genesee.
Rosa Parks Elementary, 3350 Cherry.
Fritzie Freeze, Inc., 5137 N. Summit.
Maumee Valley VFW Post #2510, 617 Second.
Kroger, 4533 Monroe.
Ideal Restaurant, Inc., 5453 Monroe.
Eastwood Theater, 817 East Broadway.
East Sliders Diner, 827 Starr.
Subway, 401 N. Superior.
University of Toledo - South Hall, 2801 W. Bancroft.
Kentucky Fried Chicken (Agave), 2801 W. Bancroft.
In & Out Mart, 2125 S. Byrne.
Fairfield Inn & Suites, 5685 Benore.
Butt Hut of America, 6172 N. Summit.
Baskin-Robbins, 1313 S. Reynolds.
Aramark-UT-Croutons, 2801 W. Bancroft.
Nairobi - Africa, 2700 Broadway.
Lemon Chill, 2700 Broadway.
Toledo Zoo - Kibanda Beverage, Africa, 2700 Broadway.
Toledo Zoo - Karoo, Africa, 2700 Broadway.
Toledo Zoo - Karamu BBQ, Africa, 2700 Broadway.
Head Start at Mayfair, 5331 Bennett.
Toledo Zoo - Grill Area, Cafe, 2700 Broadway.
Toledo Zoo - Bird Feeder, 2700 Broadway.
Walgreens, 4580 Monroe.
Shivers, 2425 Key.
Lickity Split, 2021 Glendale.
Senior Independence Adult Day Center, 545 Indiana.
Save-A-Lot, 702 Woodville.
Violations:
South End Grille, 5105 Glendale, inspected Aug. 26. Incorrect date marking on items. Some items labeled with date product was made, others with expiration 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 of preparation or opening as first day. Expired food voluntarily discarded.
Yummies Too, 801 Nebraska, inspected Aug. 27. Cooked tamales and prepared coleslaw at 47 to 50 degrees in walk-in cooler. Other products impacted. 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. Out-of-temperature food destroyed. Heavy ice buildups on ceiling condenser in cooler. Staff to repair and replace. Do not use cooler for food until reinspected. Quaternary ammonia in wipe cloth bucket and three-bay sink too weak. Maintain between 200 and 400 ppm. Issue appears to be hot make-up water that burns off sanitizer. Prepare sanitizer following instructions.
Wish Upon A Star, 5105 Glendale, inspected Aug. 27. Dirty dishes in hand-washing sink. Do not use hand sinks for purposes other than washing hands.
Toledo Thai Restaurant, 4011 Secor, inspected Aug. 27. Refrigerated food lacks proper date marks. 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 of preparation or opening as first day.
Sylvania Food Mart, 1444 Sylvania, inspected Aug. 27. Lunch meat at 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.
Rudy’s Hot Dog, 946 Sylvania, inspected Aug. 27. Refrigerated food lacks proper date marks. 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 of preparation or opening as first day. Buildup on ice machine. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Hand-washing sink used for preparing lettuce. Do not use hand sinks for purposes other than washing hands.
Rod’s Bar & Grill, 2755 Lagrange, inspected Aug. 27. Chlorine sanitizer at improper temperature or concentration. Maintain sanitizers at correct strength and temperature.
Ottawa River Yacht Club, 5844 Edgewater, inspected Aug. 27. Pre-cooked chicken patties in bottom section of prep cooler opposite counter-top fryer at bar lack proper date marks. 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 of preparation or opening as first day. Buildup of dirt/dust on refrigeration unit fan guards inside walk-in cooler. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
Phoenix Earth Food Co-Op, 1447 Sylvania, inspected Aug. 27. Food employee(s) did not wash hands in situations that specifically require them to do so. Food employees should clean hands and exposed portions of their arms after switching between working with raw food and ready-to-eat food; before donning gloves for working with food, and after other activities that contaminate the hands. Person-in-charge unable to demonstrate proper knowledge of food safety and prevention. Based on risks inherent to food-service operations, person-in-charge should demonstrate applicable food-safety knowledge to licensor during inspections and upon request. Food employee touching ready-to-eat food 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. Person-in-charge states scoops for customer self-service are washed every couple of days. Scoops must be washed and sanitized at least every 24 hours.
Mayflower Restaurant, 1396 Sylvania, inspected Aug. 27. Food items in coolers and freezer not covered. Protect foods from cross contamination by separating raw animal foods from cooked or ready-to-eat food during storage, preparation, holding, and display. Refrigerated foods lack date marks. 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 of preparation or opening as first day. Buildup in ice machine. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Hand-washing sink used for purposes other than washing hands. Do not use hand sinks for other purposes.
Kroger, 2555 Glendale, inspected Aug. 27. Sticker residue on containers in meat department and bakery. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Hand-washing sink in bakery blocked with hose setup and tables. Keep hand-washing sinks accessible for employee use. Water dispensed from bulk water machine not sampled as required and/or no record kept of test results. No records on machine. Water from bulk dispensers should be sampled at least semi-annually for coliform bacteria and test results retained on premises for licensor’s review.
Gas Express Sunoco, 350 W. Bancroft, inspected Aug. 27. Raw shell carton eggs stored incorrectly near other perishable foods. Protect foods from cross contamination by separating raw animal foods from cooked or ready-to-eat food during storage, preparation, holding, and display. Food in retail reach-in cooler at 46.5 to 47.5 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 voluntarily destroyed out-of-temperature foods and will not restock cooler until reinspected. Prep sink with air break and not air gap at floor. Provide proper air gap in drain plumbing to prevent backflow siphonage risk.
Elaines Tea Shoppe, 3115 W. Sylvania, inspected Aug. 27. Buildup in ice machine. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Tea leaves in strainer in hand-washing sink. To prevent contamination a hand washing sink may not be used for purposes other than hand washing.
Headliners, 4500 N. Detroit, inspected Aug. 28. Buildup on shield inside ice machine by dry storage area. Surfaces of utensils and equipment contacting food should be cleaned at least once every 24 hours or whenever contamination may have occurred.
Cinco De Mayo, 304 E. Alexis, inspected Aug. 28. Refrigerated tomatoes in walk-in cooler lack proper date marks. 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 of preparation or opening as first day. Food debris buildup on most of kitchen’s larger knives and on deli slicer in dry storage room. Clean utensils and food-contact surfaces of equipment before each use with a different type of raw meat; before switching between work with raw food and ready-to-eat food; between uses with raw fruits and vegetables and with perishable foods, or at any time when contamination may have occurred. If used with perishable foods, clean throughout the day at minimum four-hour intervals.
Caribbean Breeze LLC, 1830 W. Bancroft, inspected Aug. 28. Steam unit used improperly for reheating food items. Reheat food properly before placing in hot holding. Food items in reach-in cooler and hot-holding units at improper temperatures. 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. No date marks on some food items in reach-in cooler by kitchen area. 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 of preparation or opening as first day.
Biggby Coffee, 4204 W. Sylvania, inspected Aug. 28. Buildup in ice machine in back room. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
Scott Park Banquet Room, 2541 Nebraska, inspected Aug. 31. Upper back blade housing and food-contact spike/handle on meat slicer are dirty. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Quaternary ammonia sanitizer in wipe-cloth bucket too weak and too warm. Sanitize utensils and food-contact surfaces of equipment before use and after cleaning. Remade sanitizer with water at 75 to 77 degrees and mixed to proper strength of 200 ppm.
San Marcos Supermarkets, 719 Galena, inspected Aug. 31. Red salsa and queso dip dated 8/22 held past expiration 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 of preparation or opening as first day. Discarded by person-in-charge.
Rally’s, 1647 Laskey, inspected Aug. 31. Sticker residue on clean containers. Sticker residue harbors bacteria and containers are not considered clean unless all residue is removed. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Live flies present in facility. Control insects, rodents, and other pests by routinely inspecting incoming shipments of food and supplies; checking premises for evidence of pests; eliminating harborage conditions, and if pests are found, using such methods as traps and pesticides.
Pizza Hut, 2801 W. Bancroft, inspected Aug. 31. Diced tomatoes at 55 degrees, sausage at 44 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.
Ottawa River School, 4747 290th, inspected Aug. 31. Trash can blocking hand-washing sink by self-service station. Keep hand sinks accessible at all times for employee use. Trash can moved by person-in-charge.
Cold Fusion Creamery, 3136 Markway, inspected Aug. 31. Lack of date marking throughout facility. 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 of preparation or opening as first day. Buildup in ice machine. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
Circle K, 6775 Dorr, inspected Aug. 31. Employee not washing hands before putting on new gloves or between working at register and making pizza. Food employees should clean hands and exposed portions of their arms after switching between working with raw food and ready-to-eat food; before donning gloves for working with food, and after other activities that contaminate the hands. Tornados at 126 to 131 degrees in roller. 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. Product removed from sale and reheated. Sanitizer in spray bottle over 500 ppm and sanitizer in sink below 200 ppm. Maintain quaternary ammonium sanitizer at 200 ppm.
Wendy’s, 3124 Monroe, inspected Sept. 1. Salad items holding above 41 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.
McDonald’s, 831 W. Alexis, inspected Sept. 1. Dish machine not being monitored for proper dispensing of detergent and sanitizer. Due to ongoing maintenance issues, alarm must be installed on dish machine. Wash compartment does not contain proper cleaning agent. Wash compartment must contain proper wash solution according to manufacturer’s label. Buildup on orange-juice machine, fountain soda machine, and frappe machine. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
Kentucky Fried Chicken, 2902 Monroe, inspected Sept. 1. Raw chicken stacked in column on left and right of prepared coleslaw (individual units and bulk container). Protect foods from cross contamination by separating raw animal foods from cooked or ready-to-eat food during storage, preparation, holding, and display. Ice maker drip edge is dirty, as are ice scoop and scoop holder. Serving-line tongs not kept in sanitary manner. Long-standing improper practice in facility of setting food-contact utensils directly on equipment tops. Lid on large tub of coleslaw in walk-in cooler is cracked, missing a corner, and very dirty. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Cracked/gouged containers cannot be effectively cleaned and sanitized.
Fetoosh Deli 1, 6725 W. Central, inspected Sept. 1. Sauce at 48 degrees and sour cream at 47 degrees in prep cooler. Falafel mix at 46 degrees and ranch dressing at 45 degrees in walk-in cooler. 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. Rice with 8/24 date mark not discarded upon expiration. Discard refrigerated food when hold time or temperature are exceeded.
D & M Southwyck Lounge, 5345 Heatherdowns, inspected Sept. 1. Time/temperature controlled for safety food - hot and cold holding. Food was not being held at the proper temperature. Juice in cooler holding at 48 degrees. Repair cooler so it can maintain all food at 41 degrees or below. 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. Hand-washing sink improperly used for other purposes. Do not use hand sinks for purposes other than washing hands.
Cinco De Mayo Amigos, 6975 W. Central, inspected Sept. 1. Refrigerated hot dogs, ham, tamales, and beans lack date marks. 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 of preparation or opening as first day. Flying insects present in facility. Control insects, rodents, and other pests by routinely inspecting incoming shipments of food and supplies; checking premises for evidence of pests; eliminating harborage conditions, and if pests are found, using such methods as traps and pesticides.
Burger King, 1110 W. Alexis, inspected Sept. 1. Cardboard french-fry containers stored in dirty tote. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
Brownstone Tavern, 847 W. Alexis, inspected Sept. 1. Foods stored improperly in walk-in cooler and reach-in refrigerator: raw fish above open container of sliced mushrooms and raw beef products stored above fish items. Protect foods from cross contamination by separating raw animal foods from cooked or ready-to-eat food during storage, preparation, holding, and display. Foods above 41 degrees in walk-in cooler and in prep-top cooler near kitchen microwaves. 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. Prep-top cooler temperature adjusted. Items in coolers lack date marks. 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 of preparation or opening as first day. Buildup on can opener and ice machine. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
Rack Time Billiards, 2600 Tremainsville, inspected Sept. 2. Debris in ice machine. Drain and clean ice machine and ice wells. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
Inverness Club - Clubhouse, 4601 Dorr, inspected Sept. 2. Raw shell eggs stored above milk in bakery area. Protect foods from cross contamination by separating raw animal foods from cooked or ready-to-eat food during storage, preparation, holding, and display. Main ice maker scoop caddie needs cleaning and drip edge in ice maker is dirty. Also, knives stored incorrectly in bakery area and utensils stored incorrectly in prep areas with handles and mechanisms touching food. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
Bay View Yacht Club, 3900 N. Summit, inspected Sept. 2. Buildup inside ice machine and pizza ovens. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
Subway, 648 Main, inspected Sept. 3. Meatballs holding at 117 degrees and chicken chunks 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. Meatballs immediately reheated.
Rescue Mental Health, 3350 Collingwood, inspected Sept. 3. No person-in-charge present at time of inspection. Staff present need training in temperature control and sanitizer control. License holder or designated person with applicable food-safety knowledge must be present at all hours of operation. Hot and cold holding issues with caterer and establishment. Hot taco meat delivered at 110 degrees and cold chopped/shredded lettuce with shredded cheese delivered at 70 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. Merchandise returned to caterer and facility staff to integrate caterer (Risk 4) and establishment (Risk 2) for food safety.
First Published September 7, 2015, 4:00 a.m.
