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Published: Wednesday, 5/22/2013

Sylvania Area Restaurant Inspections: 5-20

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


Gyro Town, 6732 W. Sylvania, Sylvania, inspected April 19. A small pan of gyro meat shaved off the cone sitting out at room temperature. Once the meat is shaved off the cone, place the pan in the cooler to cool the meat quickly. Time/temperature control for safety food may not be left out at room temperature. Maintain food at 135 degrees or higher or cold at 41 degrees or lower to prevent the possible growth of bacteria that could lead to a food borne illness. Corrected. Employee placing the same pair of gloves on without washing hands. Gloves are one-time use. Employees must always wash their hands prior to placing a new pair of gloves on to prevent cross contamination that could lead to a food-borne illness. Corrected. Inspector: Jennifer Gottschalk.

King’s Chef Chinese Restaurant, 6746 Sylvania, Sylvania, inspected April 22. Egg rolls, bok choy, and bean sprouts sitting out at room temperature cooling. Such food must be held hot at 135 degrees or higher or cold at 41 degrees or lower to prevent the growth of bacteria. Never leave food at room temperature. Corrected. Garlic and oil sitting out at room temperature by the woks. Garlic and oil mixture must stay cold at 41 degrees or lower to prevent the risk of bacteria growth. Place the garlic and oil mix the prep top cooler to maintain cold. Inspector: Gottschalk.

Chandler Cafe, 5648 N. Main, Sylvania, inspected April 23. Quat sanitizer tested at 100 ppm in three-bay sink. Quat should test at 200 ppm for all dishes to be sanitized. Use test kit to check the concentration of sanitizer available and change as needed. Corrected. Under- counter beverage cooler has an air temperature of 45 degrees. According to the temperature log, it was 38 degrees. Monitor the temperature of this cooler to maintain proper temperature. Inspector: Gottschalk.

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