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

No violations:

The Library Cafe By Eddy B’s, 325 Michigan.

Taco Bell, 3149 Dorr.

Miracle Lanes, 5030 Jackman.

Lewis Mart, 4252 Lewis.

Downtown #518, 822 Monroe.

Roadhouse, 1062 S. Reynolds.

Little Explorers Toledo Ltd, 1555 S. Byrne.

Lewis Mart, 4252 Lewis.

Briarfield At Glanzman, 3121 Glanzman.

Byblos, 1050 S. Reynolds.

Abc Angel Care, 2259 S. Byrne.

Heatherdowns Early Learning Center, 3544 Glendale.

Our First Love LLC, 522 E. Broadway.

Medical Mutual of Ohio, 3737 Sylvania.

IHOP, 4045 Talmadge.

Bakery Unlimited, 4427 Secor.

Monnette’s Market, 5717 Secor.

Tom’s Bar-B-Que & Grill, 702 Front.

7-Eleven Store, 537 Woodville.

Marco’s Pizza, 309 W. Alexis.

J-Cups Pizza, 240 W. Alexis.

GFS Marketplace LLC, 609 W. Alexis.

Dolly & Joe’s, 1045 S. Reynolds.

Dollar General Store, 3372 Monroe.

Chubby’s American Grill, 535 W. Alexis.

7-Eleven Store, 537 Woodville.

Maumee Senior Center, 2430 S. Detroit, Maumee.

Little Village Preschool, 1315 Michigan, Maumee.

Kay’s Cake & Candy Crafts, 2566 Parkway, Maumee.

Jacky’s Depot, 130 W. Dudley, Maumee.

Tim Horton’s, 161 W. Dussel, Maumee.

Pizza Hut, 124 Chesterfield, Maumee.

Mama C’s, 924 Conant, Maumee.

Hampton Inn, 2931 Navarre, Oregon.

El Camino Sky, 2072 Woodville, Oregon.

Eisenhower Middle School, 331 N. Curtice, Oregon.

Wendy’s, 2866 Navarre, Oregon.

Starr Elementary, 3230 Starr, Oregon.

Cardinal Stritch High School, 3225 Pickle, Oregon.

Lake Shore Memorial Post/​VFW #9816, 1802 Ashcroft, Oregon.

Little Caesar’s Pizza, 2535 Starr, Oregon.

Lee Williams Meats, 2521 Starr, Oregon.

Sundance Kid Drive-In, 4550 Navarre, Oregon.

Saint Michael’s Center, 4001 Navarre, Oregon.

Butch Cassidy Canteen, 4550 Navarre, Oregon.

Violations:

St. Catherine School, 1155 Corbin, inspected Sept. 11. Single-use gloves being used improperly. Staff doing various tasks with gloves on. To prevent contamination, single-use gloves should be used for only one task used for no other purpose and discarded when damaged or soiled or when interruptions occur in the operation.

Rose Thai, 5333 Monroe, inspected Sept. 11. Refrigerated ready-to-eat food held refrigerated for more than 24 hours was not properly date marked. No date marking. Provided date marking educational handout. To prevent food borne illness, refrigerated, ready-to-eat food held at a temperature of 41 degrees or below for more than 24 hours should be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day that is a maximum of seven days by which the food should be consumed, sold, or discarded. The day the food is prepared or opened is day one. Food contact surfaces was not easily cleanable or not designed/​constructed properly. Wood pallet used as a shelf. To prevent the growth of pathogens multiuse food-contact surfaces should be: (1) Smooth, (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, (3) free of sharp internal angles, corners, and crevices; (4) finished to have smooth welds and joints, and (5) except for cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes, accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled, (b) by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Live gnats were present. To prevent illness the presence of insects, rodents, and other pests should be controlled by: Routinely inspecting incoming shipments of food and supplies routinely inspecting the premises for evidence of pests, using methods, if pests are found, such as trapping devices or pesticides used according eliminating harborage conditions.

Toledo School For The Arts, 333 14th, inspected Sept. 14. Food was not being held at the proper temperature. Lettuce/​spinach products on ice table and warmed up 52 to 53 degrees. To prevent the growth of pathogens except during preparation, cooking, cooling or when time is used as a public health control food should be held at 135 degrees or above or at 41 degrees or below. Staff pitched out and replaced with 41 degrees or below product. Staff to actively monitor temperatures, especially since there is an ice supply problem today. Equipment food-contact surfaces or utensils are dirty. Hot beans (holding) scoop not stored in a sanitary manner. To prevent contamination, equipment food-contact surfaces and utensils should be clean to sight and touch. Staff did a wash-rinse-sanitize procedure and set up a hospital clean zone. Use materials barriers that are approved for food and are smooth, cleanable and non-porous.

Bar 145, 5305 Monroe, inspected Sept. 14. Food was not being held at the proper temperature. Food items in prep top coolers on line above 41 degrees. Items was either moved to reach in cooler or discarded. To prevent the growth of pathogens except during preparation, cooking, cooling or when time is used as a public health control food should be held at 135 degrees or above or at 41 degrees or below. A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/​or water hardness. Quaternary ammonium sanitizer in buckets 150 ppm. Corrected to 200 ppm immediately. To prevent pathogen growth a quaternary ammonium sanitizing solution should: (a) Have a minimum temperature of 75 degrees, (b) have a concentration as specified and as indicated by the manufacturer’s use directions included in the labeling, (c) be used only in water with 500 ppm (mg/​l) hardness or less or used in water having a hardness no greater than specified by the manufacturer’s label.

St. Charles Borromeo Catholic Church, 1850 Airport, inspected Sept. 15. Equipment food-contact surfaces or utensils are dirty. Ice machine scoops stored in an unsanitary manner want hospital clean. Want to use smooth cleanable and non-porous surfaces for effective cleaning and keeping clean. To prevent contamination equipment food-contact surfaces and utensils should be clean to sight and touch. Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are dirty. Dirty ice maker shared observation with person in charge. To prevent contamination, equipment food-contact surfaces and utensils should be clean to sight and touch. Work on CAPA (Corrective Action, Preventative Action) look at frequency of cleaning and effectiveness of cleaning to resolve issue.

McDonald’s, 90 Main, inspected Sept. 15. Improper use of time as a public health control for up to four hours. No time stamp stickers on food held by time. To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours the food should: (a) The food should have an initial temperature of 41 degrees or below when removed from cold holding temperature control, or 135 degrees or greater when removed from hot holding temperature control, (b) the food should be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control, (c) the food should be cooked and served at any temperature if ready-to-eat or discarded within four hours from the point in time when the food is removed from temperature control and (d) the food in unmarked containers or packages, or marked to exceed a four-hour limit should be discarded. The hand washing sink was not easily accessible. Trash can blocking hand sink which was moved away from the hand sink and then was found in front of it again. To ensure frequent and proper hand washing a hand washing sink should be maintained so that it is accessible at all times for employee use. Hand washing sink is being used for purposes other than hand washing. Ice and food debris in the hand sink. To prevent contamination a hand washing sink may not be used for purposes other than hand washing.

Qq Restaurant, 3010 Glendale, inspected Sept. 15. Refrigerated ready-to-eat food held refrigerated for more than 24 hours was not properly date marked. Items in the cooler not date marked. To prevent food borne illness, refrigerated, ready-to-eat food held at a temperature of 41 degrees or below for more than 24 hours should be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day that is a maximum of seven days by which the food should be consumed, sold, or discarded. The day the food is prepared or opened is day one.

Church’s Chicken, 1530 Byrne, inspected Sept. 15. Food was not being held at the proper temperature. Rice and gravy out of the appropriate temperature. To prevent the growth of pathogens except during preparation, cooking, cooling or when time is used as a public health control food should be held at 135 degrees or above or at 41 degrees or below.

Bekos Market II, 868 Oakwood, inspected Sept. 15. The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Person in charge needs more training. Focus on storage and holding temperatures, calibration of probing thermometer. Shared various handouts. Store is open 15 hours and person present must be able to actively manage key programs. To prevent or correct factors that may cause food borne illness, based on the risks inherent to the food operation during inspections and upon request, the person in charge should demonstrate to the licensor the applicable food safety knowledge.

Oakleaf Toledo, LTD, 4220 N. Holland Sylvania, inspected Sept. 15. Dark build-up on the ice dispenser - around the chute. Properly clean and sanitize these surfaces routinely to prevent bacteria or mold growth. To prevent contamination equipment food-contact surfaces and utensils should be clean to sight and touch.

Taiwan Cuisine, 4939 Dorr, inspected Sept. 16. Food that was not properly protected from contamination by separation, packaging, and segregation. Raw egg residue bowl/​raw egg on outside lip sitting inside prep table top on top of cut veggies. Eggs are cooked out to 165 degrees while some food are not, prevent cross contamination events. To prevent contamination food should be protected from cross contamination by separating raw meat during storage, preparation, holding, and display from cooked ready-to-eat food. Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are dirty. Dirty ice scoop (ice maker) where the handle joins the bowl and needs cleaning (wash-rinse-sanitize). To prevent contamination equipment food-contact surfaces and utensils should be clean to sight and touch.

La Chalupa, 6186 Summit, inspected Sept. 16. Food employee touching ready-to-eat food (chips) with bare hands. Corrected. To prevent contamination except when washing raw fruits and vegetables food employees may not contact exposed ready-to-eat food with their bare hands and should use suitable utensils. Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation. Food that was not properly protected from contamination by separation and segregation. Container of guacamole stored next to raw eggs during inspection without any separation. Liquid from cracked raw eggs leaking unto the floor inside the walk in cooler. (cleaned). To prevent contamination food should be protected from cross contamination by separating raw meat during storage, preparation, holding, and display from cooked ready-to-eat food.

Dorr Street Cafe, 5243 Dorr, inspected Sept. 16. Person in charge did not ensure their employees are properly trained in food safety. Bar service person not trained in food safety. Focus on sanitizer program (dilutions and verifying strengths). To prevent food borne illness the person in charge should ensure that employees are properly trained in food safety including food allergy awareness as it relates to their assigned duties. Food employee touching ready-to-eat food with bare hands. Bar service ice scoop handle in contact with ice. To prevent contamination except when washing raw fruits and vegetables food employees may not contact exposed, ready-to-eat food with their bare hands and should use suitable utensils. Food was not being held at the proper temperature. Two areas where cold holding violated 41 degrees as a maximum temperature. One area is the Cook’s Prep Table Top (probing temperature of 54 degrees for ready to eat meats and second area is the SilverKing storage for lettuce products ( 56 to 66 degrees by probing thermometer for cut lettuce). To prevent the growth of pathogens except during preparation, cooking, cooling or when time is used as a public health control food should be held at 135 degrees or above or at 41 degrees or below. Equipment food-contact surfaces or utensils are dirty. Bar service sanitizer sink needs effective/​frequent cleaning (wash-rinse-santize). To prevent contamination equipment food-contact surfaces and utensils should be clean to sight and touch. Sanitizing frequency of utensils and food-contact surfaces. Utensils and food-contact surfaces of equipment was not sanitized at the required frequency. Measured 150 ppm or less of quaternary ammonia at bar service. Stock label is 200 ppm needed. Measured 90 degrees water. Make up water temperature should be 75 to 77 degrees for best results. Hot water will burn off sanitizer. To prevent pathogen growth utensils and food-contact surfaces of equipment should be sanitized before use and after cleaning.

Home Slice Pizza, 28 S. St. Clair, inspected Sept. 16. Equipment food-contact surfaces or utensils are dirty. Build up in the ice machine. To prevent contamination, equipment food-contact surfaces and utensils should be clean to sight and touch. Equipment food-contact surfaces and utensils - cleaning frequency. Food equipment surfaces are not cleaned at the required frequency. Build up in the pop nozzles. Equipment food-contact surfaces and utensils should be cleaned at a frequency specified. Utensils and food-contact surfaces of equipment was not sanitized at the required frequency. No sanitizer bucket set up. To prevent pathogen growth, utensils and food-contact surfaces of equipment should be sanitized before use and after cleaning.

Subway, 305 Clayton, inspected Sept. 16. Food was not being held at the proper temperature. Items in display case above 41 degrees. Items was discarded. To prevent the growth of pathogens except during preparation, cooking, cooling or when time is used as a public health control food should be held at 135 degrees or above or at 41 degrees or below. Hand-washing sink is being used for purposes other than hand washing. Observed that a beverage was poured down the hand sink. The hand sink was immediately cleaned. To prevent contamination a hand washing sink may not be used for purposes other than hand washing.

McDonald’s, 3138 Secor, inspected Sept. 17. Food that was not properly protected from contamination by separation, packaging, and segregation. Raw shelled eggs above cooked ham and lettuce in under counter cooler. To prevent contamination food should be protected from cross contamination by separating raw meat during storage, preparation, holding, and display from cooked ready-to-eat food. Improper use of time as a public health control for up to four hours. Cheese slices not properly time stamped on both sides of line. Cheese log at room temperature underneath counter observed without time stamp. To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours the food shall: (a) The food should have an initial temperature of 41 degrees or below when removed from cold holding temperature control or 135 degrees or greater when removed from hot holding temperature control. (b) the food should be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control, (c) the food should be cooked and served, at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control, and (d) the food in unmarked containers or packages or marked to exceed a four-hour limit should be discarded.

Saints & Sinners Cafe, 316 N. Michigan, inspected Sept. 17. Food was not being held at the proper temperature. Items in prep top cooler above 41 degrees. To prevent the growth of pathogens except during preparation, cooking, cooling or when time is used as a public health control food should be held at 135 degrees or above or at 41 degrees or below. Refrigerated ready-to-eat food held refrigerated for more than 24 hours were not properly date marked. To prevent food borne illness, refrigerated, ready-to-eat, food held at a temperature of 41 degrees or below for more than 24 hours should be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day that is a maximum of seven days by which the food should be consumed, sold, or discarded. The day the food is prepared or opened is day one.

Ferdos Restaurant, 3065 W. Bancroft, inspected Sept. 17. Food that was not properly protected from contamination by separation, packaging, and segregation. Eggs stored improperly. Eggs must always be stored on bottom shelf of cooler to prevent cross contamination. To prevent contamination food should be protected from cross contamination by separating raw meat during storage, preparation, holding, and display from cooked ready-to-eat food.

Arrowhead Behavioral Health, 1725 Timberline, Maumee, inspected Sept. 1. Foods were not being held at the proper temperature. Observed several dressings being held above the salad bar cold holding. The dressings are in tall containers and are not completely in the cold holding. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, food shall be held at 135 degrees or above, or at 41 degrees or less.

Parkway Sports Bar & Grill, 2550 Parkway, Maumee, inspected Sept. 3. Observed TCS food items in the prep top cooler holding at improper temperatures of 45-50 degrees. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135 degrees or above), or at 41 degrees or less.

Parkway Place, 2592 Parkway, Maumee, inspected Sept. 3. TCS foods were not being held at the proper temperature. Observed the walk in cooler holding at improper temperatures of 46F. The maintenance person will look at the cooler.To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135 degrees or above or at 41 degrees or less.

Penguin Place, 2117 River, Maumee, inspected Sept. 4. TCS foods were not being held at the proper temperature. Observed the pumpkin ice cream holding at improper temperatures of 55F. The cooler must maintain food at 41 degrees or below. Remove the product from sale, and do not use the cooler until maintained at 41 degrees or below.To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135 degrees or above or at 41 degrees or less.

Sakura Express, 1385 Conant, Maumee, inspected Sept. 14. TCS foods were not being held at the proper temperature. Observed raw cut cabbage sitting in a container out at room temperature, Facility placed cabbage in the cooler.To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135 degrees or above or at 41 degrees or less. A quaternary ammonium sanitizing solution did not meet the minimum requirements for concentration To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: Have a minimum temperature of 75F, Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/​l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label.

China House, 255 Golden Gate Plaza, Maumee, inspected Sept. 14. TCS foods were not being held at the proper temperature.Observed TCS food sitting at room temperature at time of inspection. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above or at 41 degrees or less. Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.Observed TCS foods in containers not properly date marked in the walk-in cooler by the kitchen area and the front at time of inspection. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.

Meijer, 1391 Conant, Maumee, inspected Sept. 14. TCS foods were not being held at the proper temperature. Observed TCS food items in the Henny Penny holding at 88-104F. Discontinue the use of the hot holding unit it is repaired or replaced. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135 degrees or above or at 41 degrees or less.

Jim Shull’s Rib Cage, 144 Chesterfield, Maumee, inspected Sept. 15. Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41 degrees or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.

McDonald’s, 2908 Navarre, Oregon, inspected Sept. 8. The handwashing sink was not easily accessible. To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected during inspection.

First Published September 21, 2015, 4:00 a.m.