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Published: Monday, 12/24/2012 - Updated: 1 year ago

Sylvania area restaurant inspections: 12-24

Recently released inspection reports of Sylvania and Sylvania Township food-service operations.

Violations

Applebee’s Neighborhood Grill & Bar, 7340 W. Central, inspected Nov. 30. Food items holding at improper temperatures in the cook line drawers. Food items must be held at 41 degrees or below to prevent bacteria growth. The cooler was turned down and food placed on ice until the cooler can hold at 41 degrees or below. Hand sink in back prep area has no hot water. Hand sinks must be fully stocked with soap, paper towels, and hot water. Repair the sink so it has free flowing hot water. Inspector: Julie Nye.

Rite Aid, 6484 Monroe, inspected Nov. 30. Packages of baby wipes stocked over cups;; stock baby wipes below food and food-contact items to protect from possible contamination. Inspector: Jennifer Gottschalk.

Taco Bell, 7240 W. Central, Sylvania, inspected Nov. 30. Potatoes past time in lieu of temperature deadline. Items were marked with 11:30 time and must be discarded within four hours to prevent bacteria growth. Manager discarded potatoes. Inspector: Nye.

Chili Jack’s, 8261 Mayberry Square, Sylvania, inspected Dec. 3. Noodles cooling improperly. Do not place lid on containers of cooling food until the food has a temperature of 41 degrees or lower. Corrected. Cool food from 135 to 70 degrees in two hours and from 70 to 41 degrees in additional four hours. Monitor both time and temperature of cooling food. Inspector: Gottschalk.

Charlie’s Homemade Ice Cream, Inc., 6600 Sylvania, Sylvania, inspected Dec. 3. No date on the sliced ham in prep-top cooler. Time/temperature control for safety food must be dated if not used in 24 hours. When package of lunch meat is opened and placed in freezer, place freeze date on the package. When open package is removed from freezer, place thaw date on package. Freezing stops dating process. Noodles cooling with lids on and double stacked in walk-in cooler. When cooling food, cool in single layer uncovered in walk-in cooler. This will allow heat to escape and food to cool quickly. Once food reaches 41 degrees, lids may be placed on containers and they may be double stacked. Corrected. Inspector: Gottscalk.

Speedway, 6601 Monroe, Sylvania, inspected Dec. 3. Hand sink by the three-bay sink had cans of pop in it. Hand sink must be accessible and stocked to allow proper hand washing. Do not place pop, beer, etc. in the hand sink. Container of cheese with a date label of 12/1/12. The cheese was discarded by management. Make sure open and prepared time/temperature control for safety foods are dated and rotated correctly. There is a seven-day discard date on open and prepared food items. Inspector: Gottschalk.

Regency Hospital of Toledo, 5220 Alexis, Sylvania, inspected Dec. 5. The temperature of the creamer unit was 72 degrees. The boxes state the creamer must be held at 41 degrees or lower once opened. Discard the two open boxes of creamer in this unit. Inspector: Gottschalk.

St. Joseph’s Middle School, 5362 Main, Sylvania, inspected Dec. 3. Found hot dogs below 135 degrees on serving line. Do not stock hot dogs, hamburgers, etc. Keep backup supply of food in warmer and fill the steam table as needed. Hot holding of time/temperature control for safety food must be maintained at 135 degrees or higher at all time to prevent bacteria growth. Corrected. Inspector: Gottschalk.

Jimmy John’s, 6385 Monroe, Sylvania, inspected Nov. 30. No sanitizer wiping-cloth bucket set up. Set up a wiping-cloth bucket with bleach water at 50 to 100 ppm. Keep active wiping cloths in sanitizer bucket and change as needed. Inspector: Gottschalk.

Barney’s Convenience Mart, 7349 W. Central, inspected Dec. 4. Improper items in prep sink. Prep sink must be kept clean and sanitized. Chemicals stored over ice machine. Chemicals must be stored below and away from all food to prevent chemical contamination. Remove any items from the ice machine. Inspector: Nye.

Charlie’s Restaurant, 6945 W. Central, Sylvania Township, inspected Nov. 29. The improper reheating of chicken and gyro meat in the steamer (81 to 125 degrees). Food items that are reheated must be done in direct heat to 165 degrees within two hours to prevent bacteria growth. Hand sinks without soap and paper towels. Hand sinks must be fully stocked with soap, paper towels, and hot water. Inspector: Nye.

Frogtown Johnnie’s, 6725 W. Central, inspected Dec. 5. Beef in hot-holding unit at 125 degrees. Food items when reheated must be held at 135 degrees or higher to prevent bacteria growth. Food reheated to 165 degrees and placed back in the hot-holding unit. Make sure when when reheating food items are reheated to 165 degrees before placing in hot holding. Chicken noodle soup with a date mark of 11/25, discard date of 12/2, three days past discard date. Ready-to-eat food items must be datedh. Chicken soup discarded. Inspector: Nye.

 

No violations

Wendy’s, 7351 W. Central, Sylvania Township.

Rite Aid, 4018 N. McCord.

Spuyten Duyval Golf Club clubhouse, 9501 Central, Sylvania Township.



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