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

No violations:

Subway, 4870 N. Summit.

Scott Park Concessions, 2400 Nebraska.

River Diner, 2040 Ottawa River.

Leverette Middle School, 445 E. Manhattan.

Frozen Frenzy, 3333 Airport.

Greater Birmingham Veterans of Foreign Wars 4906, 2161 Consaul.

Birmingham Elementary School, 2222 Bakewell.

BD’s Mongolian Grill, 5001 Monroe.

Franklin Park 16, 5001 Monroe.

Children’s Wonderland, 1020 N. Holland.

Wal-Mart, 2925 Glendale.

Ottawa River School, 4747 290th.

Edgewater School, 5549 Edgewater.

St. Pius X School, 2950 Ilger.

Samuel M. Jones At Gunckel Park Elementary School, 430 Nebraska.

Violations:

Burger King, 3130 N. Holland-Sylvania, inspected Oct. 22. Degreaser spray bottle without label and spray bottle labeled sanitizer did not contain sanitizer (had been dumped). Clearly mark working containers used for poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, with contents’ common names. Fryer-cleaning chemicals stored above ready-to-eat food on prep line. Store poisonous or toxic materials below or away from foods and food-contact items and equipment to prevent contamination.

Burger Bar, 4400 Heatherdowns, inspected Oct. 22. Items in prep-top coolers next to and across from cook line out of temperature. Except during preparation, cooking, or cooling, or when time is used as a public-health control, hold perishable food hot at 135 degrees or above, or cold at 41 degrees or below. Buildup on ice machine. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Gnats within facility. 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 control methods such as traps or pesticides.

Forrester’s On The River, 26 Main, inspected Oct. 26. Live insects, rodents, or other pests present. 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 control methods such as traps or pesticides. Person-in-charge states pest-control company was scheduled for following day.

The Blarney Irish Pub, 601 Monroe, inspected Oct. 26. Slight buildup in ice machine. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

Glass Bowl East 1, 2801 W. Bancroft, inspected Oct. 26. 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.

Heartland Holly Glen, 4293 Monroe, inspected Oct. 27. Salami with no date mark in reach-in cooler. 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 with date by which food should be consumed, sold, or discarded. Maximum hold time is seven days, with day of opening or preparation as first day. Buildup on ice machine chute tray holder and shelving where clean dishes/​containers are stored. Clean utensils and food-contact surfaces of equipment frequently as specified by code. Buildup of dirt and debris in sanitizer bucket upstairs by the serving area. Sanitize utensils and food-contact surfaces of equipment before use and after cleaning.

Harborside Health Care — Point Place Rehabilitation, 6101 N. Summit, inspected Oct. 27. White and chocolate milk used during breakfast at temperatures between 47 and 51 degrees. Opened bottles of soy sauce sitting out on kitchen dry storage shelves despite labels stating to keep refrigerated. Except during preparation, cooking, or cooling, or when time is used as a public-health control, hold perishable food hot at 135 degrees or above, or cold at 41 degrees or below. Milk and soy sauce discarded. 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 with date by which food should be consumed, sold, or discarded. Maximum hold time is seven days, with day of opening or preparation as first day. Buildup inside coffee machine dispenser. Food debris buildup inside microwave oven and ice machine next to prep sink. If used with perishable food, utensils and food-contact surfaces of equipment should be cleaned at least every four hours throughout the day. Utensils and equipment touching nonperishable food should be cleaned as needed to prevent accumulation of soil or mold or whenever contamination may have occurred. Food cart blocking hand-washing sink in dishwashing area. Keep hand sinks accessible at all times for employee use. Cart moved by person-in-charge.

Claddagh Irish Pub, 5001 Monroe, inspected Oct. 27. Cut tomatoes, lettuce, rice, and cooked chicken holding above 41 degrees. Except during preparation, cooking, or cooling, or when time is used as a public-health control, hold perishable food hot at 135 degrees or above, or cold at 41 degrees or below. Cambros and cambro lids broken and/​or cracked and should be discarded. Multiuse food-contact surfaces should be smooth, nonporous, and easy to clean. Sanitizer too strong, at or above 500 ppm in buckets behind line. Maintain sanitizer at proper concentration as specified by manufacturer’s label.

Broadway Food Center, 1503 Broadway, inspected Oct. 27. Food items above 41 degrees in cooler. Discussed possibility of not stacking items so high to allow proper air flow in cooler. Except during preparation, cooking, or cooling, or when time is used as a public-health control, hold perishable food hot at 135 degrees or above, or cold at 41 degrees or below. Debris in paper-lined bin where meat-department knives are stored. Keep utensils and food-contact surfaces of equipment clean to sight and touch.

Stop N Shop, 4001 N. Holland-Sylvania, inspected Oct. 27. Buildup on soft-drink dispenser ice chute surfaces. Properly clean and sanitize these surfaces routinely to prevent the growth of mold or bacteria. Keep utensils and food-contact surfaces of equipment clean to sight and touch. Utensils used to handle perishable food must be washed at least every four hours. Set up three-bay sink properly. Drain plugs are needed. Repeat of violation from 2014 requires immediate attention. Clean sinks and maintain in good order. Remove items in front of sink to maintain accessibility. Proper sink set-up to be rechecked. Unapproved insect spray stored in facility. Remove from premises. All pesticides in licensed retail food facility must be applied by licensed pest controller.

McDonald’s, 5210 N. Summit, inspected Oct. 29. Cheese slices held time in lieu of temperature not properly time stamped. Food held out of temperature control for up to four hours must have initial temperature of 41 degrees or below or 135 degrees or above; must be marked with four-hour expiration time, and must be served or discarded within specified time.

Achieve Career Preparatory Academy, 301 Collingwood, inspected Oct. 29. Milk from caterer at 45 degrees and chicken and fries holding at school at 98 degrees. Except during preparation, cooking, or cooling, or when time is used as a public-health control, hold perishable food hot at 135 degrees or above, or cold at 41 degrees or below. Caterer staff recovered milks by rotating out to reach-in refrigerator. School staff voluntarily destroyed chicken and french fries — had not been using hot-holding equipment.

14th Ward Old Timers, 2388 Airport, inspected Oct. 29. Need to clean ice maker and bar beverage gun. To prevent contamination, equipment food-contact surfaces and utensils should be clean to sight and touch. Staff to evaluate the frequency and effectiveness of clean (wash-rinse-sanitize) to remove dirty areas. This is for ice maker and bar service gun.

First Published November 2, 2015, 5:00 a.m.