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

No violations:

Timberwolf Tavern, 2604 Jutland.

Mr. Gyros & More, 3833 Airport.

Little Caesar’s Pizza, 1515 S. Byrne.

Chuck E Cheese’s, 5455 Airport.

Little Caesar’s Pizza, 4302 Lewis.

Busia’s Narozny, 302 W. Laskey.

Marco’s Pizza, 2040 Ottawa River.

Stop & Go, 1806 Arlington.

Dairy King, 4144 W. Alexis.

Crox Bar & Grill, 1776 Arlington.

Northwest Ohio Development Center Bldg. 614, 1101 S. Detroit.

Educare Academy V, 3580 Lagrange.

Club Kingdom, 2214 Airport.

Tacos & Tequila, 704 Monroe.

Subway, 2121 N. Reynolds.

Subway, 2925 Glendale.

R&B Bubble Tea KTV, 3402 Dorr.

Rosa Parks Elementary, 3350 Cherry.

Lyric’s Lounge, 704 W. Sylvania.

Educare Academy V, 3580 Lagrange.

Club Kingdom, 2214 Airport.

Cheaib Carryout, 803 Bush.

50/​50 Sports Lounge, 5082 Douglas.

Valley Services Inc., 2120 Garden.

Your Community Market & Variety, 1501 Nebraska.

Raymer Elementary School, 565 White.

Garfield Elementary School, 1103 Ravine.

Burger King, 4870 Monroe.

Speedway, 7155 Airport, Holland.

Sensational Kids Daycare Too, 6128 Merger, Holland.

Holloway Elementary, 6611 Piliod, Holland.

Subway, 6827 Spring Meadows, Holland.

Rite Aid, 7225 Airport, Holland.

The Honeybaked Ham Co., 6145 Merger, Holland.

McDonald’s, 6555 Airport, Holland.

WSOS Early Childhood Center, 6701 W. Bancroft, Holland.

Crissey Elementary School, 4220 Geiser, Holland.

Bob Evans Farms, 6435 Centers, Holland.

Violations:

Bavarian Sports Club, 2102 Lagrange, inspected Oct. 14. Pulled pork and chicken in kitchen two-door reach-in cooler lack proper date marks. Ready-to-eat perishable 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. Buildup inside coffee machine dispensing unit. Surfaces of utensils and equipment touching nonperishable food should be cleaned whenever contamination may have occurred.

Tim Hortons, 5640 Airport, inspected Oct. 15. Buildup in ice machine. Food should contact only surfaces of cleaned and sanitized equipment or utensils or single-use articles.

Child’s Play, 7337 W. Bancroft, inspected Oct. 15. Person-in-charge unable to demonstrate proper food-safety knowledge. Based on risks inherent to food-service operations, person-in-charge should demonstrate applicable food-safety knowledge to licensor during inspections and upon request. Refrigerated deli meat lacks proper date marks. Ready-to-eat perishable 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.

Subway, 540 S. Reynolds, inspected Oct. 19. Rags in hand-washing sink. Hand sinks may not be used for purposes other than washing hands.

Stop & Go, 3841 Airport, inspected Oct. 19. Perishable food holding cold above 41 degrees. Except during preparation, cooking, or 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.

Lenny’s, 5444 Airport, inspected Oct. 19. Refrigerated food lacks date marks. Ready-to-eat perishable 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.

Howard’s Drive Thru, 1001 Nebraska, inspected Oct. 19. Chlorine sanitizer at 0 ppm in wipe-cloth bucket. Sanitize utensils and food-contact surfaces of equipment before use and after cleaning. Sanitizer made fresh for compliance, but make-up water was 106 degrees. Water greater than 75 to 77 degrees will burn off sanitizer faster. Fourth bay in four-bay sink had hose attached to faucet with loose end in sink bowl. Maintain proper air gap to prevent backflow contamination of water supply.

B.M. Chen, 1227 S. Reynolds, inspected Oct. 19. Vegetables in bowl directly on top of ready-to-eat vegetables. Protect food from contamination by separating raw animal-based foods from cooked or ready-to-eat food during storage, preparation, holding, and display. Several foods in cooler lack date marks. Ready-to-eat perishable 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. Utensils must be cleaned between uses. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Buildup on pop nozzles. Clean utensils and food-contact surfaces at frequency specified by code.

Burger King, 33 S. Reynolds, inspected Oct. 19. Dark material sitting on ice at service window’s ice bin. Protect food from contamination by separating raw animal-based foods from cooked or ready-to-eat food during storage, preparation, holding, and display. Incorrect storage of working utensils at prep table. Create hospital-clean zones at prep table and other storage areas; tongs resting on racking, then make direct contact with food. Dirty ice scoop holder at service window. Showed manager floating matter. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Management to evaluate frequency and effectiveness of ice-scoop holder cleaning. Chlorine sanitizer at 10 ppm in three-bay sink; should be 50 to 100 ppm. Sanitize utensils and food-contact surfaces of equipment before use and after cleaning. Staff does not routinely measure each make-up and employee used wrong chemical packet. Verify concentration on each make-up. Air breaks, rather than proper air gaps, at ice maker and prep sink. Maintain proper air gap to prevent backflow contamination of water supply.

Ye Olde Duty Bird, 2 S. St. Clair, inspected Oct. 20. Food items in salad prep-top cooler above 41 degrees. Except during preparation, cooking, or 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. Cooler adjusted to colder setting. Buildup on pop dispensing guns. Clean utensils and food-contact surfaces at frequency specified by code.

Lucas County Correction Center, 1622 Spielbusch, inspected Oct. 20. Buildup in ice machine and can opener. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

China House, 1122 N. Byrne, inspected Oct. 20. No person-in-charge present in food facility. Staff needing refresher training, particularly on items listed in inspection. License holder or designated person-in-charge trained with applicable food-safety knowledge must be present during all hours of operation. Employees’ food in open containers stored above or on work areas. Eating in kitchen allowed only in designated area with physical barriers. Refreshments allowed if protected in single-use container with lid and straw. Incorrect shelving order for foods stored in walk-in cooler and around prep table. Protect food from contamination by separating raw animal-based foods from cooked or ready-to-eat food during storage, preparation, holding, and display. Food making direct contact with storage-tub bottoms in walk-in cooler and Pepsi reach-in at service desk. Working utensils not protected from contamination at hot-holding rice area. Personal food in white-rice hot holding area used for public sales. Food should contact only surfaces of cleaned and sanitized equipment and utensils or single-use articles. Perishable foods not cooled using proper time-and-temperature procedures. Deep-fried chicken chunks cooling improperly in collander at room temperature. Internal temperature of 75 degrees more than two hours after coming out of fryer. Cool hot foods rapidly, from 135 to 70 degrees within two hours and to 41 degrees or below within total of six hours. Foods in walk-in cooler, reach-in coolers, and prep table lack date marks. Ready-to-eat perishable 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. Only one wipe-cloth bucket set up, below three-bay sink; not close to prep table or service areas. Sanitize utensils and food-contact surfaces of equipment before use and after cleaning.

Buster’s Bar & Grill, 2704 Nebraska, inspected Oct. 20. Hoses touching ice in bin. Hoses need cleaning or replacing. Ice scoops should be stored in more sanitary manner, and ice machine is dirty. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Owner to evaluate other options to correct problem with hoses and effectiveness of cleaning methods.

Sukit Hookah, 1919 Monroe, inspected Oct. 20. No person-in-charge present at inspection. Two-person staff needs training in sanitizers and ice/​water controls. License holder or designated person-in-charge trained with applicable food-safety knowledge must be present during all hours of operation. Staff made call to summon trained person. Ice maker in utility room is dirty. Owner to make more room for an ice maker area and less of a furnace room. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Quaternary ammonium sanitizer at 0 ppm. Sanitize utensils and food-contact surfaces of equipment before use and after cleaning. Ice maker has air break, not proper air gap. Install proper air gap to prevent backflow contamination of water supply.

St. Francis De Sales High School, 2323 W. Bancroft, inspected Oct. 20. Buildup on inside of ice machine and inside pop nozzle. Clean utensils and food-contact surfaces at frequency specified by code.

Mike’s Carry Out, 408 Cleveland, inspected Oct. 20. Dust buildup on refrigeration units inside beverage walk-in cooler and on ceilings above food items inside walk-in beverage cooler. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

McDonald’s, 7159 W. Central, inspected Oct. 20. Employee failing to wash hands before working with food after working at cash register. Employees must wash hands when changing tasks, before putting new gloves on. Food employees must clean hands and exposed portions of arms after switching between work with raw food and ready-to-eat food; before donning gloves to work with food, and after other activities that contaminate the hands. Employee touching hash browns with bare hands while placing product into bags. Except when washing raw fruits and vegetables, food employees may not touch exposed, ready-to-eat food with bare hands and shall use suitable utensils. Manager stated employees must use tongs to prevent bare-hand contact, reinforced this policy to staff. Raw shell eggs stored over ready-to-eat food. Protect food from contamination by separating raw animal-based foods from cooked or ready-to-eat food during storage, preparation, holding, and display. Buildup on ice machine drip edge. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

Biggby Coffee, 3160 Markway, inspected Oct. 20. Buildup inside ice machine and ice bin. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

The Fresh Market, 3315 W. Central, inspected Oct. 21. Grape leaves and garlic holding at 48 degrees on olive bar. Except during preparation, cooking, or 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. Special requirements: Acidified white rice preparation criteria. Plan not being followed as required for acidified rice. Acidity-level records not kept. Food operations that acidify white rice to render it non-perishable must establish and follow proper plan.

Ottawa Hills Burger Group, 3305 W. Central, inspected Oct. 21. Part-cooked potatoes held time in lieu of temperature without proper time stamping/​log. To use time in lieu of temperature holding for up to four hours, food should have initial temperature above 135 degrees or below 41 degrees; must be marked to indicate four-hour expiration time, and must be consumed or discarded within that time.

Jo Jo’s Pizzeria, 4336 Monroe, inspected Oct. 21. Date-marked food not discarded upon expiration of seven-day hold time. Discard refrigerated food if time or temperature maximums are exceeded. Buildup on pop nozzles at front bar. Clean utensils and food-contact surfaces at frequency specified by code. Pitcher in hand-washing sink. Do not use hand sinks for purposes other than washing hands.

19th Hole Inc., 3236 Sylvania, inspected Oct. 21. Build up of mold, debris, and dust throughout bottom-portion of reach-in cooler. Clean utensils and food-contact surfaces at frequency specified by code. No sanitizer in three-bay sink or wipe bucket. Sanitize utensils and food-contact surfaces of equipment before use and after cleaning. Gnats by bar and bathroom areas. Control insects, rodents, and other pests by routinely inspecting incoming shipments of food and supplies, routinely inspecting premises for evidence of pests, eliminating harborage conditions, and if pests are found, using methods such as trapping devices or pesticides.

Ursuline Center, 4035 Indian, inspected Oct. 22. Quaternary ammonium in buckets at 150 ppm. Maintain sanitizers at proper strength and formulation as specified by manufacturer’s label.

Stewart Elementary School, 707 Avondale, inspected Oct. 22. Dish machine not reaching proper 160-degree temperature, as shown by test strip, to sanitize dishes and utensils. Repair person summoned to site. During second test, staff cleaned debris from spray arm ports. Repair corrected problem. Prep sink has air break, not proper 2-inch air gap, in drain plumbing. Provide proper air gap to prevent backflow contamination of water supply.

Notre Dame Academy, 3535 Sylvania, inspected Oct. 22. Debris in utensil holders in prep-table drawers. Utensil holders should be free of dirt and debris when clean utensils are stored. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Buildup on ice chute inside ice machine. Clean ice machine more often. Clean utensils and food-contact surfaces at frequency specified by code.

Marco’s Pizza, 5248 Monroe, inspected Oct. 22. Quaternary ammonium sanitizer in buckets too weak at 150 ppm. Empty bottle changed and buckets refilled, after which sanitizer tested at 200 ppm as required. Maintain sanitizer at proper strength and formulation.

Laffs Inc., 3922 Secor, inspected Oct. 22. Hose directly connected to faucet without back-flow device. Plumbing system must be equipped to preclude backflow of contaminants into water supply system at each point of use.

Gas and Shop, 3100 N. Detroit, inspected Oct. 22. Neither of two employees present able to respond to open-ended questions about basic sanitation. One is co-owner and other is a manager. Trained food-safety person not present until later in the day. License holder or designated person-in-charge trained with applicable food-safety knowledge must be present during all hours of operation. Several foam cups filled with ice and lid in three-door freezer. Ice sales of this nature not approved by license. Eggs touching ready-to-eat food. Protect food from contamination by separating raw animal-based foods from cooked or ready-to-eat food during storage, preparation, holding, and display. Coffee pot, cappuccino-type machine, and three-bay sink need better cleaning. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

Spicy Tuna, 7130 Airport, Holland, inspected Oct. 5. Observed garlic in oil at 48 degrees, squid at 49 degrees, chicken breast at 43 degrees, noodles at 43 degrees, crab at 44 degrees, and egg rolls at 45 degrees in kitchen prep-top coolers. Except during preparation, cooking, or 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. Adjust or repair coolers. Rice holding under time criteria out for longer than four-hour maximum. Food must be served or discarded within four hours of being removed from temperature control.

Penn Station East Coast Subs, 1266 S. Holland-Sylvania, Holland, inspected Oct. 5. Cooked potatoes sitting out at room temperature. Except during preparation, cooking, or 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 placed back under refrigeration. Chlorine at 0 ppm in sanitizer bucket. Corrected. Buildup inside ice machine. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Trays stored in hand-washing sink by three-bay sink and utensils stored in middle hand-washing sink. Do not use hand sinks for purposes other than washing hands. Working chemical containers lack proper labels. Working containers used for poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually identified with contents’ common names.

Sky Zone Toledo, 1600 Albon, Holland, inspected Oct. 6. Refrigerated foods lack proper date marks. Ready-to-eat perishable 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.

Hot Head Burritos, 6814 Spring Valley, Holland, inspected Oct. 6. Queso dip holding hot at 129 degrees in steam table, double-panned. Except during preparation, cooking, or 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.

Burger King, 6630 Airport, Holland, inspected Oct. 6. Employee touching hash browns with bare hands while packing them and placing in customer bags. Except when washing raw fruits and vegetables, food employees may not touch exposed, ready-to-eat food with bare hands and shall use suitable utensils. Ham and cheese holding on line not marked with use-by time. Except during preparation, cooking, or 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.

Stop and Shop, 6504 Airport, Holland, inspected Oct. 8. Refrigerated foods lack proper date marks. Ready-to-eat perishable 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. Chemical spray bottles lack proper labels. Working containers used for poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually identified with contents’ common names.

Panera Bread, 6658 Airport, Holland, inspected Oct. 15. Front hand sink by bakery blocked by trash can. Keep hand sinks accessible at all times for employee use. Corrected.

Speedway, 6757 Airport, Holland, inspected Oct. 19. Items stored in and around hand-washing sink. Keep hand sinks accessible at all times for employee use.

Mama Mary’s Pizza, 7130 Airport, Holland, inspected Oct. 19. Stroganoff gravy holding at 131 degrees and pasta sauce at 132 degrees in table-top steam table. Adjust, repair, or replace steam table as necessary. Ranch dressing at 46 degrees in counter-top cooler. Adjust or repair cooler to maintain proper temperature. Except during preparation, cooking, or 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.

First Published October 26, 2015, 4:00 a.m.