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

No violations:

Popeye’s Chicken And Biscuits, 3214 Secor.

Papa's Tavern, 1328 Liberty.

Cold Stone Creamery, 4038 Talmadge.

Chubby's American Grill, 535 W. Alexis.

7-Eleven Store, 537 Woodville.

Fresh Fruit Shake-Ups, 614 Brysen.

Still Delaney’s Lounge, 309 W. Alexis.

South Toledo Golf Club, 3915 Heatherdowns.

Marco's Pizza, 309 W. Alexis.

Potbelly Sandwich Shop, 4038 Talmadge.

Children's Discovery Center, 3905 Talmadge.

Bravo! Cucina Italiana, 5001 Monroe.

Apricato, 4137 Talmadge.

Waite High School, 301 Morrison.

Toledo Correctional Institution - Main Entry, Operator: AVI Foodsystems, Inc., 2001 E. Central.

Old Orchard School, 2402 Cheltenham.

Netty's, 2701 Dorr.

MZ'3, 5319 W. Bancroft.

Zia's Burger Bar, 805 N. Reynolds.

The Kettle, 1354 Prospect.

Speedway, 4305 Sylvania.

Violations:

D & N LLC, 3723 N. King, inspected Sept. 17. Employee cutting lettuce 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 shell eggs stored over ready-to-eat wheat grass. Protect food from cross contamination by separating raw meat from cooked or ready-to-eat food during storage, preparation, holding, and display. Ham at 48 degrees, turkey 48 degrees, tomatoes 44 degrees, tomatoes 44 degrees, and chicken salad 44 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.

Sori Sushi, 5236 Monroe, inspected Sept. 17. Raw shell eggs on top shelf above produce. Protect food from cross contamination by separating raw meat from cooked or ready-to-eat food during storage, preparation, holding, and display. Hand-washing sink at server station blocked by file cabinets and office supplies. Keep hand sinks accessible at all times.

Rosie's Fine Foods, 606 N. McCord, inspected Sept. 17. Raw meatballs stored above whole cut bacon in walk-in cooler. Raw bacon stored above ready-to-eat product. Protect food from cross contamination by separating raw meat from cooked or ready-to-eat food during storage, preparation, holding, and display. Cheese at 43 degrees, tomatoes 47 degrees, beef 50 degrees, pepperoni 45 degrees in prep coolers. 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. Quaternary ammonium sanitizer in wipe bucket too strong at 500 ppm in bucket. Check that water temperature is 75 degrees to maintain sanitizer at proper 200 ppm strength. Buildup inside ice machine on drip edge and in bar ice bin. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Employee dumping ice in hand-washing sinks. Do not use hand sinks for purposes other than washing hands.

Wei Wei Restaurant, 1202 N. Reynolds, inspected Sept. 18. Raw egg products stored incorrectly in refrigerator. Protect food from cross contamination by separating raw meat from cooked or ready-to-eat food during storage, preparation, holding, and display. Foods on prep table tops holding between 45 and 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. Discarded. Ice scoop observed in kitchen bathroom, not stored in sanitary manner. Multi-use food-contact surfaces must be smooth, non-porous, and easy to clean. Management to consider options including relocation of ice maker or converting bathroom to utility room by removing toilet. Floor, walls, and ceiling surfaces still must be made food-grade if ice maker is present. Meat slicer and drip edge on ice maker are dirty, some active utensils need cleaning, and most food-contact and non-contract surfaces need routine, effective cleaning. Ice scoops, fiberglass bowls used as scoops, and knives are stored in unsanitary manner. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

Max Mart, 310 W. Alexis, inspected Sept. 18. Eggs need to be stored on bottom shelf of cooler. Protect food from cross contamination by separating raw meat from cooked or ready-to-eat food during storage, preparation, holding, and display. Buildup in cappuccino machine. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

Dollar Fifty Plus, 1312 Nebraska, inspected Sept. 18. Various cooked items holding between 47 and 50 degrees. Appears to be equipment issue, with beverage cooler in use to hold cooked food. 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.

Bob Evans, 2433 S. Reynolds, inspected Sept. 18. Sliced tomatoes, shredded cheddar cheese and shredded mozzarella cheese above 41 degrees, holding above melted ice bath. 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. Foods discarded. Mashed potatoes at 113 degrees on steam table. Product removed to reheat to 165 degrees immediately. Cracked/chipped ice scoop should be discarded immediately. Food-contact surfaces should be smooth, non-porous, and easy to clean.

Tim Hortons, 4735 Monroe, inspected Sept. 21. Gnats in back room and flies in doughnut case. Control 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 control methods such as traps or pesticides according to code.

Lucas County Juvenile Justice Center, 1801 Spielbusch, inspected Sept. 21. Chlorine sanitizer not reaching 50-100 ppm in dish machine. Maintain sanitizer at proper strength. Buildup on can opener. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

Dorr Meat Market, 2051 Dorr, inspected Sept. 21. Person-in-charge unable to demonstrate proper knowledge of food safety and prevention. Observed need for Plan Review, new foot paths, layouts of equipment, and additional equipment. Some electrical work being done now. Based on risks inherent to food service, person-in-charge should demonstrate applicable food safety knowledge to licensor during inspections and upon request. Eggs stored incorrectly at bottom of display next to cucumbers. Protect food from cross contamination by separating raw meat from cooked or ready-to-eat food during storage, preparation, holding, and display. Need for date marking at prep table (raw hamburger patties) and at retail display (potato salads, desserts). May need to identify individual units with ingredient deck use by date business details to be consistent with food code. Ready-to-eat food held refrigerated should be clearly marked at time of preparation or when original container is opened to indicate date by which it should be consumed, sold, or discarded. Maximum hold time is seven days, with day of preparation or opening as first day. Garden hose left attached to faucet in mop sink with loose end dangling into sink basin below flood rim. Maintain air gap to prevent back siphonage from drain into water supply.

Comboz King, 1339 Dorr, inspected Sept. 21. No person-in-charge present during inspection. Owner/person in charge needs refresher training. Focus on calibration of probing thermometer sanitizer make ups date marking and plan review requirements for remodel/replacement/upgrades. To minimize the risk of contamination the license holder should be the person responsible for the food service operation or retail food establishment, or may be the person in charge or should designate a person in charge and should ensure that a person in charge with applicable knowledge is present during all hours of operation. Hot dogs, chicken, and other foods in prep table lack date marks. Ready-to-eat food held refrigerated should be clearly marked at time of preparation or when original container is opened to indicate date by which it should be consumed, sold, or discarded. Maximum hold time is seven days, with day of preparation or opening as first day.

Chick-Fil-A, 4260 W. Sylvania, inspected Sept. 21. Buildup inside ice machine. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

Shineology, 130 10th, inspected Sept. 22. Garden hose left attached to faucet in mop sink with loose end dangling into sink basin below flood rim. Maintain air gap to prevent back siphonage from drain into water supply. This is a common mop sink for the building that has food and non food business. Remove the garden hose after each use. Can also cut down the garden hose so that the loose end is 2 inches above the sink's top rim (flood rim).

McDonald's, 1205 W. Sylvania, inspected Sept. 22. Sticker residue on clean containers. Buildup in ice machines in back area and by cashier. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

Focaccia's Delicatessen, 333 N. Summit, inspected Sept. 22. Pasta Salad 44 degrees, turkey 46 degrees and 44 degrees. Items placed in the walk-in cooler to be cooled to 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.

Flower Drum Restaurant, 49 N. Byrne, inspected Sept. 22. Person-in-charge not ensuring that employees do not contact food with bare hands. Staff handling food into take-out container at stove/griddle/prep area. Staff person directed to wear gloves. About 80 pounds of cooked chicken nuggets cooling improperly in 16 individual sealed bags. Cool foods rapidly, to 70 degrees within two hours and to 41 degrees or below within six hours, using proper methods. Egg yolks out for an hour and at 72 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. Wood-handled knife stored incorrectly across food bins in prep table top and wood-handled strainer on cloth terry-type towel in food tub. Cut lettuce products (staff food) stored below fly swatter. Ice scoop at soft-drink dispenser stored incorrectly on drain screen. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

Domo Sushi, 6725 W. Central, inspected Sept. 22. Raw salmon stored over ready to eat sauces and spinach in prep cooler. Protect food from cross contamination by separating raw meat from cooked or ready-to-eat food during storage, preparation, holding, and display. Cut lettuce at improper temperature in salad 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. Lettuce moved to walk-in cooler. Hand-washing sink blocked by table. Keep hand sinks accessible at all times. Employees storing purses in hand-washing sink on cook line. Do not use hand sinks for purposes other than washing hands. Rice being acidified to render it non-food without a complete plan. Facility must submit plan to comply with code.

7-Eleven, 2601 W. Bancroft, inspected Sept. 22. No date marks on open hot dogs in cooler by cashier area. Ready-to-eat food held refrigerated should be clearly marked at time of preparation or when original container is opened to indicate date by which it should be consumed, sold, or discarded. Maximum hold time is seven days, with day of preparation or opening as first day.Sticker residue on some containers. To prevent contamination, equipment food-contact surfaces and utensils should be clean to sight and touch. Clean dishes on dirty drain board. Equipment food-contact surfaces and utensils should be cleaned at a frequency specified. No sanitizer in three-bay sink. Sanitize utensils and food-contact surfaces of equipment before use and after cleaning.

Stop & Go, 445 Langdon, inspected Sept. 23. No person-in-charge present. Staff person present needs refresher training on sanitizer strength verification and correct hot-holding temperature. Owner changing equipment layout without notifying health department as required. License holder or designated person-in-charge with applicable food-safety knowledge must be present during all hours of operation. Refrigerated foods lack date marks and/or held past pitch date. Ready-to-eat food held refrigerated should be clearly marked at time of preparation or when original container is opened to indicate date by which it should be consumed, sold, or discarded. Maximum hold time is seven days, with day of preparation or opening as first day. Pizza spatula not stored in sanitary manner. Rust-like areas or stains in three-bay and hand sinks need cleaning. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

Stop N Shop, 2 N. Reynolds, inspected Sept. 23. No person-in-charge present. License holder needs to provide follow-up or deeper training on sanitizers and cleaning. License holder or designated person-in-charge with applicable food-safety knowledge must be present during all hours of operation.

The Upper Echelon LLC, 2705 Monroe, inspected Sept. 24. No person-in-charge present and three staff on duty not trained enough to demonstrate food-safety knowledge in all areas. Focus on cross-contamination prevention, sanitizer issues, ware washing, and effective hand-washing/glove control programs. Person-in-charge returned to kitchen to work through balance of inspection. License holder or designated person-in-charge with applicable food-safety knowledge must be present during all hours of operation. Person-in-charge did not ensure employees are trained properly in food safety. Refresher training needed in proper cooling of hot food. Person-in-charge must ensure employees are trained properly in food safety as it relates to their assigned duties. Opened potato salad container in walk-in cooler lacks date mark. Opened 9/17, eight days ago. Ready-to-eat food held refrigerated should be clearly marked at time of preparation or when original container is opened to indicate date by which it should be consumed, sold, or discarded. Maximum hold time is seven days, with day of preparation or opening as first day. Cross contamination at stove with utensils and lids when cooking meat balls. Under side of one meatball lid, touching meatballs, rested directly on top of a nearby lid (dirty) then placed back on original pot. Slotted spoon not stored in sanitary manner while resting between stirrings. Employee dirtying gloved hand by turning off sink faucet handle, then touching slotted spoon to stir meatballs. Meat slicer needs thorough cleaning on hard-to-reach parts. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

Thai Basil, 1855 S. Reynolds, inspected Sept. 24. Open packages lack date marking. Ready-to-eat food held refrigerated should be clearly marked at time of preparation or when original container is opened to indicate date by which it should be consumed, sold, or discarded. Maximum hold time is seven days, with day of preparation or opening as first day. Kitchen hand-washing sink is blocked. Keep hand sinks accessible at all times.

S&G, 1301 Sylvania, inspected Sept. 24. Brushes and coffee pot in hand-washing sink. Do not use hand sinks for purposes other than washing hands.

Steak'n Shake, 2141 S. Reynolds, inspected Sept. 24. Employee grabbing scoop of ice cream with bare hands to put into container. Except when washing raw fruits and vegetables, food employees may not contact exposed ready-to-eat food with bare hands and should use gloves or suitable utensils. Ice cream discarded. Ice cream buildup on milkshake blenders and buildup inside ice machine. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

First Published September 28, 2015, 4:00 a.m.