The Wood County Health Department conducted inspections in Perrysburg, Bowling Green and Northwood during the first week of February.

The following inspections were done Feb. 1.

During a follow-up inspection, Norplas Industries, 7825 Caple Blvd., Northwood, had one non-critical offense, which was facility does not have an employee with manager certification in food protection.

During a follow-up inspection, Applebee’s Neighborhood Grill & Bar, 3007 Curtice Road, Northwood, had three non-critical offenses, which were equipment and utensils are not being air dried; non-food contact surfaces of equipment are unclean; and physical facilities not maintained in good repair.

McDonald’s, 2700 Woodville Road, Northwood, had four non-critical offenses, which were food employee(s) not wearing a hair restraint (repeat, corrected during inspection); non-food contact surfaces of equipment are unclean (repeat); facility not maintained clean; and physical facilities not maintained in good repair.

Papa John’s Pizza, 425 E. Wooster St., Bowling Green, had one critical and four non-critical offenses.

Critical was quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness.

Non-critical were food employee(s) not wearing a hair restraint; non-durable equipment observed; non-food contact surfaces of equipment are unclean (repeat); and facility not maintained clean.

Dickey’s Barbecue Pit, 10413 Fremont Pike, Perrysburg, had four critical and nine non-critical violations.

Critical were unnecessary persons in the operation; employees are not informed in a verifiable manner of their responsibility to report information about their health (repeat); handwashing sink not accessible (corrected during inspection); and food not properly protected from contamination by separation, packaging, and segregation (repeat, corrected during inspection).

Non-critical were food employees wearing jewelry on arms or hands during food preparation; food employee(s) not wearing a hair restraint; clean equipment and utensils not stored in a self-draining position and covered or inverted; cutting blocks or boards cannot be effectively cleaned and sanitized; non-food contact surfaces not easily cleanable; cooking equipment or pan surfaces unclean; non-food contact surfaces of equipment are unclean (repeat); plumbing system not properly maintained or repaired; and food service operation did not have a person in charge per shift with the person in charge certification in food protection.

During a follow-up inspection, Sam B’s, 146 N. Main St., Bowling Green, had one critical and two non-critical offenses.

Critical was ready-to-eat, temperature-controlled food not properly discarded when required (repeat). It was corrected during inspection.

Non-critical were non-food contact surfaces of equipment are unclean; and food service operation did not submit facility layout and equipment specifications.

The following inspections were done Feb. 2.

Frisch’s Big Boy, 1006 N. Main St., Bowling Green, had two critical and six non-critical violations.

Critical were temperature-controlled foods not being cold held at the proper temperature (repeat, corrected during inspection); and refrigerated, ready-to-eat, temperature-controlled foods not properly date marked.

Non-critical were handwashing sink water below 100°F; inadequate equipment available for cooling, heating or holding food (repeat); improper use and/or maintenance of wiping cloths; in-use utensils improperly stored; non-food contact surfaces of equipment are unclean (repeat); and facility not maintained clean (repeat).

During a follow-up inspection, El Vaquero, 26611 N. Dixie Hwy., Perrysburg, had two critical and six non-critical violations.

Critical were chlorine sanitizing solution at incorrect temperature and/or concentration; and presence of live insects, rodents, and other pests (the inspector observed gnat like pests in kitchen and bar at time of inspection).

Non-criminal were improper storage of food items (cases of beverage syrup directly on floor in dry stock room); improper storage of food items (ice bin at front of house servers station observed with missing cover); equipment and utensils are not being air dried; non-food contact surfaces not easily cleanable; warewashing equipment and/or components not cleaned at required frequency; and physical facilities not maintained in good repair.

The Rose and Thistle, 203 Louisiana Ave., Perrysburg, had two critical and three non-critical violations.

Critical were food not properly protected from contamination by separation, packaging, and segregation (corrected during inspection); and equipment food-contact surfaces or utensils are unclean (repeat).

Non-critical were working food containers not properly labeled; non-food contact surfaces of equipment are unclean; and cooking equipment or pan surfaces unclean (repeat).

Lee Garden, 26597 N. Dixie Hwy. Suite 161, Perrysburg, had five critical and two non-critical offenses.

Critical were food not properly protected from contamination by separation, packaging, and segregation (corrected during inspection); food in contact with an unclean surface or linens (corrected during inspection); improper cooling of temperature-controlled food (corrected during inspection); temperature-controlled foods not being cold held at the proper temperature (repeat); and no air gap or approved backflow prevention device on the plumbing system.

Non-critical were non-food contact surfaces of equipment are unclean; and physical facilities not maintained in good repair (repeat).

Burger King, 1272 N. Main St., Bowling Green, had three non-critical offenses, which were packaged food labels are not in compliance with standards of identity; non-food contact surface(s) not cleaned at the required frequency; and accumulation of refuse, recyclables, or returnables.

Interstate Lanes, 819 Lime City Road, Rossford, had two critical and four non-critical offenses.

Critical were ready-to-eat, temperature-controlled food not properly discarded when required; and refrigerated, ready-to-eat, temperature-controlled foods not properly date marked. Both were corrected during inspection.

Non-critical were packaged foods improperly stored or displayed in direct contact with ice and/or water (corrected during inspection); non-food contact surfaces not easily cleanable (repeat); non-food contact surfaces of equipment are unclean (repeat); and physical facilities not maintained in good repair (repeat).

Deets BBQ, 10000 Olde U.S. 20, Rossford, had one critical and three non-critical offenses.

Critical was temperature-controlled foods not being cold held at the proper temperature (repeat, corrected during inspection).

Non-critical were temperature-controlled foods not properly thawed (corrected during inspection); equipment and utensils are not being air dried (repeat); and food service operation did not have a person in charge per shift with the person in charge certification in food protection.

Tokyo Express LLC, 10013 Fremont Pike, Perrysburg, had three critical and six non-critical violations.

Critical were temperature-controlled foods not being cold held at the proper temperature (repeat); refrigerated, ready-to-eat, temperature-controlled foods not properly date marked; and improper use of a poisonous or toxic substance. All were corrected during inspection.

Non-critical were unnecessary medicines and/or improper labeling/storing of medicines; temperature-controlled foods not properly thawed; improper use or placement of insect control devices; improper storage of food items (repeat); equipment not approved by a recognized testing agency; and lockers not being properly used. All were corrected during inspection.

Wasabi Blvd Inc., 1616 E. Wooster St. 6&7, Bowling Green, had four critical and five non-critical violations.

Critical were handwashing sink is being used for purposes other than handwashing (corrected during inspection); food not properly protected from contamination by separation, packaging, and segregation (corrected during inspection); temperature-controlled foods not being cold held at the proper temperature (corrected during inspection); and direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed (repeat).

Non-critical were no written procedures for time as a public health control; non-food contact surfaces constructed of unapproved materials (repeat); equipment not approved by a recognized testing agency (repeat); facility not maintained clean (repeat); and physical facilities not maintained in good repair (repeat).

Papa John’s Pizza, 840 W. Boundary St., Perrysburg, have four critical and five non-critical violations.

Critical were improper bare-hand contact with ready-to-eat foods; food equipment surfaces not cleaned at required frequency; temperature-controlled foods not being cold held at the proper temperature (repeat); and working containers of poisonous or toxic materials not properly labeled. All were corrected during inspection.

Non-critical were food employee(s) not wearing a hair restraint (repeat); improper use of sponges; non-food contact surfaces of equipment are unclean (repeat); non-food contact surface(s) not cleaned at the required frequency; and retail food establishment does not comply with Level One Certification requirements (repeat).

Ziggy Zoombas, 300 E. Wooster St., Bowling Green, had two critical and five non-critical violations.

Critical were temperature-controlled foods not being cold held at the proper temperature (corrected during inspection); and refrigerated, ready-to-eat, temperature-controlled foods not properly date marked.

Non-critical were Inadequate number of handwashing sinks; working food containers not properly labeled; equipment and utensils are not being air dried; non-food contact surfaces not easily cleanable; and food service operation did not submit facility layout and equipment specifications for bar addition

The following inspections were done Feb. 3.

Little Caesars Pizza, 154 W. South Boundary St., Perrysburg, had two critical and six non-critical violations.

Critical were Written procedures and plans are not maintained and implemented (repeat); and Employees are not informed in a verifiable manner of their responsibility to report information about their health. Both were corrected during inspection.

Non-critical were employee eating, drinking, or using tobacco in non-designated area (corrected during inspection); food employees wearing jewelry on arms or hands during food preparation (repeat); food employee(s) not wearing a hair restraint (repeat); non-food contact surfaces of equipment are unclean (repeat); unnecessary or nonfunctional items and/or litter on premises; and facility not maintained clean.

Fricker’s, 1720 E. Wooster St., Bowling Green, had two critical and five non-critical offenses.

Critical were equipment food-contact surfaces or utensils are unclean; and ready-to-eat, temperature-controlled food not properly discarded when required. Both were corrected during inspection.

Non-critical were improper storage of food items (corrected during inspection); improper storage of cleaned equipment, utensils, and laundered linens (repeat, corrected during inspection); equipment components are not intact, tight or properly adjusted (repeat); non-food contact surface(s) not cleaned at the required frequency; and physical facilities not maintained in good repair (repeat).

Penn Station Restaurant, 1616 E. Wooster St., Bowling Green, had three critical and one non-critical offense.

Critical were food not properly protected from contamination by separation, packaging, and segregation (corrected during inspection); equipment food-contact surfaces or utensils are unclean (corrected during inspection); and insufficient air gap between the flood rim and the water supply inlet.

Non-critical was food employee(s) not wearing a hair restraint (repeat).

McSwiggins Pub, 26611 N. Dixie Hwy. Suite 105, Perrysburg, had one critical and seven non-critical violations.

Critical was employees are not informed in a verifiable manner of their responsibility to report information about their health.

Non-critical were facility does not have an employee with manager certification in food protection (repeat); equipment not approved by a recognized testing agency (repeat); non-food contact surfaces not easily cleanable (repeat); fixed equipment not properly sealed or spaced for cleaning (repeat); plumbing system does not comply with the Ohio plumbing code (repeat); physical facilities not maintained in good repair; and food service operation did not have a person in charge per shift with the person in charge certification in food protection (repeat).

Wings Over Bowling Green, 215 E. Wooster St., had four critical and four non-critical violations.

Critical were food employee(s) did not wash hands when required (corrected during inspection); handwashing sink not accessible; equipment food-contact surfaces or utensils are unclean (repeat); and improper use of non-continuous cooking.

Non-critical were no sanitizer test kit available; non-food contact surfaces of equipment are unclean (repeat); unapproved cleaning method for floors; and mops dried improperly.

Holiday Inn, 27355 Carronade Drive, Perrysburg, had one critical and three non-critical offenses.

Critical was quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. It was corrected during inspection.

Non-critical were improper storage of food items (repeat, corrected during inspection); cooking equipment or pan surfaces unclean (repeat); and non-food contact surfaces of equipment are unclean (repeat).

Lupita Mexican Taqueria, 425 E. Wooster St., Bowling Green, had three critical and nine non-critical violations.

Critical were food employee(s) did not wash hands when required (repeat); food not properly protected from contamination by separation, packaging, and segregation; and temperature-controlled foods not being hot held at the proper temperature (corrected during inspection).

Non-critical were facility does not have an employee with manager certification in food protection (repeat); working food containers not properly labeled; food employee(s) not wearing a hair restraint; food employees wearing jewelry on arms or hands during food preparation (repeat); improper use and/or maintenance of wiping cloths (repeat); in-use utensils improperly stored; non-food contact surfaces of equipment are unclean; floors, walls, and/or ceilings not smooth and easily cleanable; and physical facilities not maintained in good repair.

Yala Kol Express, 1616 E. Wooster St., Bowling Green, had three critical and four non-critical offenses.

Critical were temperature-controlled foods not being cold held at the proper temperature; working containers of poisonous or toxic materials not properly labeled (corrected during inspection); and direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.

Non-critical were improper method for cooling temperature-controlled foods (corrected during inspection); inadequate equipment available for cooling, heating or holding food; label on a food packaged in-house did not contain all required information (repeat); and re-use of single-service or single-use articles (repeat).

Zero violations were found at South Side Six, 737 S. Main St., Bowling Green; Porkbelly BBQ, 1616 E. Wooster St., Bowling Green; and Myla Marcus Winery, 133 S. Main St., Bowling Green.