Recently released inspection reports of Sylvania and Sylvania Township food-service operations.
China 1 Chinese Restaurant, 5834 Monroe, Sylvania, inspected June 12. All time/temperature control for safety foods must remain cold holding 41 degrees or lower at all times to prevent bacteria growth. Each container must have its own spot in the top section of the prep-top cooler to maintain temperature. Do not double-stack in the top section of the cooler. All food must be stored at least 6 inches off the floor in the coolers and in dry stock to prevent cross contamination. Do not stack two pans on top of each other in the buffet. The pan the food is in must reach the hot water on the buffet table to maintain hot at 135 degrees or higher. All hot holding food must be held at 135 degrees or higher to prevent bacteria growth. All open and prepared food must be dated with the date made or the discard date. The day the food is made is Day 1 for a total of seven days before discard. Make sure all employees know how to date label open and prepared food items. Inspector: Jennifer Gottschalk.
Subway, 8249 Sylvania, Sylvania, inspected June 20. All time/temperature control for safety food must be held cold at 41 degrees or lower to prevent bacteria growth. Do not overstock the preportioned boats in one container or remove the cardboard portion boats and use a scoop to portion the meat. All chemicals must be stored away from all clean dishes, utensils, and food items to prevent cross contamination. Store chemicals in one area on a bottom shelf or in a designated area to prevent cross contamination. Corrected at inspection. Employees must set up a sanitizer bucket prior to beginning to work. All in use wiping cloths must be kept in the sanitizer solution. Quat sanitizer should test at 200 ppm. Change the sanitizer bucket as needed. Inspector: Gottschalk.
Koto Buki, 5577 Monroe, Sylvania, inspected June 12. Do not block the hand sink. The hand sink must be accessible to all employees at all times to allow for proper hand washing. All cold food must be held at 41 degrees or lower to prevent bacteria growth. All food in this cooler was discarded at the inspection. All food must be stored at least 6 inches off the floor to protect from cross contamination. Reorganize the cooler and freezer to store food correctly. Repeat violation. Inspector: Gottschalk.
Jenna’s Restaurant, 5629 N. Main, Sylvania, inspected June 21. Raw chicken over produce in the walk-in cooler. Produce must be stored above raw meats to protect from cross-contamination. Follow proper food storage order in all coolers. Found open bottle of mix in a nonoperating bar cooler. The label on the bottle states the product must be refrigerated after opening. The mix was discarded. Do not place items in the bar cooler until it has been repaired and maintaining at 41 degrees or lower. Inspector: Gottschalk.