Restaurant inspections
Recently released inspection reports of Lucas County food-service operations.
No violations:
Lincoln Market, 2743 N. Detroit.
Kahler Pharmacy, 1941 Airport.
Glass Bowl East 2, 2801 W. Bancroft.
Cinco De Mayo Amigos, 6975 W. Central.
Brightside Academy, 545 Woodville.
Tiger Bakery, 4215 Monroe.
The Sloppy Dog, 2063 Marengo.
Sunoco, 4458 Monroe.
Fifth Third Field - #105 Roasted Almonds, 406 Washington.
Fifth Third Field - Sausage Cart #2-#119, 406 Washington.
Monroe Pharmacy, 4122 Monroe.
Learners For Life Child Development Center, 3750 Monroe.
Holy Trinity Day Nursery School, 1825 Glendale.
Glass Bowl West 4, 2801 W. Bancroft.
Glass Bowl East 3, 2801 W. Bancroft.
Glass Bowl East 1, 2801 W. Bancroft.
Family Dollar, 551 Dorr.
Advanced Healthcare Center, 955 Garden.
Toledo Zoo - Nairobi/Africa, 2700 Broadway.
Toledo Zoo - Karamu BBQ/Africa, 2700 Broadway.
Health Foods By Claudia, 3904 Secor.
Maumee River Yacht Club - Pool House, 2733 Broadway.
Cherry Lane Custom Cakes, 3326 Glanzman.
Boston Market, 3808 Secor.
Shivers, 2425 Key.
Navarre Elementary School, 800 Kingston.
Barry Bagels, 3305 W. Central.
Jamba Juice, 3305 W. Central.
Barada, 5215 Monroe.
Nogdog LLC, 33 S. Michigan.
Violations:
McGregor Elementary School, 3535 McGregor, inspected Sept. 3. Two-door cooler holding above 41 degrees. Food is moved in and out of cooler between lunch periods. 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.
Ann & Tony's Learning Center II, 3613 Monroe, inspected Sept. 3. Raw shelled eggs stored above cheese and bans. Prevent cross contamination by separating raw animal food from cooked or ready-to-eat food during storage, preparation, holding, and display. Heavy ice buildup in kitchen-area freezer. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
Yum Yum Chinese Restaurant, 7414 W. Central, inspected Sept. 4. Noodles at 46 degrees, beef 46 degrees, chicken 45 degrees, and dumplings 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.Dumplings, beef, chicken, and noodles lack proper date marks. Ready-to-eat food held refrigerated for more than 24 hours should be 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. Chlorine sanitizer at 0 ppm. Maintain chlorine sanitizer between 50 and 100 ppm. Front hand washing sink blocked by cart. Keep hand-washing sinks accessible at all times for employee use. Employee washing and storing cookware and utensils in back hand-washing sink. Do not use hand sinks for purposes other than washing hands.
Radisson Hotel at the University of Toledo, 3100 Glendale, inspected Sept. 4. Items in bar cooler 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. Buildup on can opener. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
Premier Catering, 4480 Heatherdowns, inspected Sept. 4. Ham and turkey in cooler not date marked. Ready-to-eat food held refrigerated for more than 24 hours should be 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 pop nozzle in far bar area. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
Igloo Ice Cream, 4131 Monroe, inspected Sept. 4. Person-in-charge did not ensure employees are properly trained in food safety. Person-in-charge must ensure staff are properly trained in food safety as it relates to assigned duties. No date marking on opened hot dogs in back cooler. Ready-to-eat food held refrigerated for more than 24 hours should be 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. Chlorine too strong, above 500 ppm, and facility using scented bleach as sanitizer. Maintain sanitizer at proper strength and use only plain chlorine bleach. Dirty utensils and crock pot. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Gnats and ants present in facility, with gnats in chocolate sauce. 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.
Heatherdowns Rehab & Residential Care Center, 2401 Cass, inspected Sept. 4. No person-in-charge present during inspection. License holder or designated person-in-charge with applicable food-safety knowledge must be present during all hours of operation. Raw shell eggs holding at 68 degrees. Refrigerate eggs that have not been treated to destroy all viable salmonellae at ambient temperature of 45 degrees or below. Buildup in ice machine. Keep utensils and food-contact surfaces of equipment clean to sight and touch. No sanitizer bucket set up in cook or prep areas. Sanitize utensils and food-contact surfaces of equipment before use and after cleaning.
Goody's Sports Nut Saloon, 1311 S. Detroit, inspected Sept. 4. Buildup on pop gun nozzle. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
Detroit Stop Carryout, 2516 N. Detroit, inspected Sept. 4. Ready-to-eat double cheeseburgers and single-patty cheese hamburgers offered for sale not from approved source. Obtain all food from sources that comply with law. Unapproved food destroyed. Homemade cheeseburgers holding at improper temperatures above 41 degrees, out at room 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.
Bloudan Mediterranean Cuisine, 7430 W. Central, inspected Sept. 4. Chickpeas at 46 degrees cooled improperly with lid on container. Product cooked previous day and did not cool to 41 degrees within required six hours. Cool foods rapidly, from 135 to 70 degrees within two hours and to 41 degrees or below within six hours total, using proper methods. Chickpeas discarded. Grape leaves at 50 degrees in non-commercial dorm cooler. Chicken at 60 degrees, tomatoes 58 degrees, feta 56 degrees, chicken 51 degrees, beef 51 degrees, and sausage 58 degrees in prep 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. Out-of-temperature foods discarded and owner stating non-commercial cooler will be removed from premises.
Beirut Restaurant, 4082 Monroe, inspected Sept. 4. Prep-top cooler by kitchen area not holding food at or below 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.
Ms. Cathy's Daycare Center, 1722 N. Detroit, inspected Sept. 8. Serving spoons on rack along with cloth pot holders. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Staff to wash and sanitize before next use and store in hospital clean manner in future. Probing thermometer prepped for use without sanitizing probe. Corrected. Chlorine sanitizer in sanitizer sink too weak at 10 ppm. Maintain chlorine at 50-100 ppm. Sanitize utensils and food-contact surfaces of equipment before use and after cleaning.
Mi Hacienda, 3302 Glanzman, inspected Sept. 8. Cut lettuce and shredded cheese both 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. Dirty spoon in hand-washing sink. Do not use hand sinks for purposes other than washing hands.
Martin Luther King, Jr. Elementary School, 1300 Forest, inspected Sept. 8. Air gap in sink circumvented by garden hose left attached to faucet with loose end dangling into drain box. Shorten hose to have effective (2-inch) air gap or install quick-disconnect fixture to hose and hang nearby for convenient use.
Manos Restaurant, 1701 Adams, inspected Sept. 8. Person-in-charge did not ensure employees are properly trained in food safety. Employees need training or refreshers in basics including temperature control, sanitizers, cross contamination, and proper cooling of hot foods. Person-in-charge must ensure staff are properly trained in food safety as it relates to assigned duties. Raw shell eggs stored above foods that are either ready-to-eat or cook at lower temperature. Prevent cross contamination by separating raw animal food from cooked or ready-to-eat food during storage, preparation, holding, and display. Foods not cooled using proper time and temperature parameters. Moisture drops inside plastic wrap covering fried eggplant. Cool foods rapidly, from 135 to 70 degrees within two hours and to 41 degrees or below within six hours total, using proper methods. Prep table in upstairs bar (The Attic) at 53 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. Do not use equipment until repaired and confirmed to be working properly. Both ice makers have dirty drip-edge surfaces and need more effective or more frequent cleaning. Ice scoops not stored in sanitary manner at ice makers. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Fryer tongs resting on porous paper towels rather than smooth, non-porous surface. Plywood cutting board in use. Must be food-grade material kept in smooth, cleanable condition. Cutting boards must be refinished or replaced. Dishwashing racks stored directly on basement floor. Keep off floor to prevent contamination. Clean and sanitize dishes placed on dirty storage racks in basement area and next to window fan.
Shawn's Irish Tavern, 4400 Heatherdowns, inspected Sept. 9. A glass in hand washing sink. Do not use hand sinks for purposes other than washing hands.
Local 12 United Auto Workers, 2300 Ashland, inspected Sept. 9. Hot dogs in walk-in cooler at 43 degrees with ambient temperature of 45 and gauge reading 50. Circumstances allowed hot dogs to be cooled quickly to below 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. Opened hot dogs not date marked. Ready-to-eat food held refrigerated for more than 24 hours should be 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. Ice scoops and fries equipment touching unclean surfaces. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Chlorine sanitizer in wipe-cloth bucket too weak at about 10 ppm. Make-up water is too hot. Sanitize utensils and food-contact surfaces of equipment before use and after cleaning.
Toledo Early College, 2225 Nebraska, inspected Sept. 9. Top layer of breakfast-bagel sliders (egg-sausage-cheese) holding hot at 117 to 127 degrees and prepackaged apple wedges holding at 45 to 68 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. About 1.5 pounds of sliders and 12 pounds of sliced apples discarded. Staff normally keeps sliding lid of hot-holding unit closed, but it was left open. Facility could upgrade to Class 4 license (now Class 3) which would allow staff to set up documentation for time in lieu of temperature holding.
Rosary Cathedral School, 2535 Collingwood, inspected Sept. 10. Milk and juices in cold holding at 46 to 49 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 replaced with cold merchandise. Caterer and establishment to determine if there is an equipment problem. Chlroine sanitizer at 0 ppm. Sanitize utensils and food-contact surfaces of equipment before use and after cleaning. Determination made that sanitizer make-up water was too hot. Sanitizer remixed.
Pickett Elementary School, 1144 Blum, inspected Sept. 10. Milk and juices on serving line 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. Beverages replaced and equipment to be checked. Mop sink/service sink with garden-type hose attached to faucet and loose end dangling into drain box. Maintain proper air gap in sink plumbing to prevent backflow siphonage.
Park Inn Toledo, 101 N. Summit, inspected Sept. 10. Employee failing to wash hands and change gloves between handling raw eggs and touching ready-to-eat food. Employees should clean hands and exposed portions of arms after switching between work with raw and ready-to-eat food; before donning gloves for work with food, and after other activities that contaminate the hands. Food items above 41 degrees in prep-top cooler at front grill station. 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 can opener and in pop nozzles. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
Lagrange Diner, 3227 Lagrange, inspected Sept. 10. Raw hamburger beef thawing in kitchen prep sink next to cooked potatoes with no separation. Prevent cross contamination by separating raw animal food from cooked or ready-to-eat food during storage, preparation, holding, and display. Potatoes moved to cooler. Homemade fries in three-door reach-in cooler not properly date marked. Ready-to-eat food held refrigerated for more than 24 hours should be 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.
Cock ’n’ Bull, 9 N. Huron, inspected Sept. 10. Items in prep cooler not properly date marked. Ready-to-eat food held refrigerated for more than 24 hours should be 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. Chlorine sanitizer not reaching 50 ppm in bar and kitchen dish machines. Maintain chlorine sanitizer at proper strength. Buildup in all pop nozzles at bar. Keep utensils and food-contact surfaces of equipment clean to sight and touch.
First Published September 14, 2015, 4:00 a.m.