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Published: Wednesday, 5/29/2013

Sylvania area restaurant inspections: 5-27

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


Fricker’s, 6339 Monroe, Sylvania, inspected April 30. No date label on open hot dogs and other prepared food items in the walk-in cooler on the speed rack. Open and prepared time/temperature control for safety food items must be marked with the date opened or discard date. Cut leafy greens are now considered a food item and must be held cold and are subject to proper date labeling. Found chicken cold holding at 43 to 45 degrees in the chicken prep-top cooler. Food items must be held at 41 degrees or lower to prevent bacteria growth. Monitor both cooler and food temperatures with a calibrated food thermometer. Install lid for prep-top cooler which will help maintain temperature. Containers of sauce stored directly on the floor and food stored directly on the floor in the freezer. Food and food-contact items must be stored at least six inches off the floor at all times to prevent cross contamination. Inspector: Jennifer Gottschalk.

Wendy’s, 5802 Monroe, Sylvania, inspected May 1. Found food above cold-holding temperature of 41 degrees. Food moved to other coolers. No food was out for more that four hours. Inspector: Gottschalk.

Oakleaf Toledo Ltd., 4220 N. Holland-Sylvania, inspected May 1. The Special Design Wing was recently remodeled without submitting plans. This area is a serving area for lunch and dinner. A hot-holding steam table is available. The juice units will be installed by GFS. Soup warmer available. Remodeling of serving and kitchen areas must be approved by this department. A plan review packet along with a menu, equipment list, and layout must be provided for approval. Once the plans have been approved, remodeling may begin. When remodeling is complete, this department will conduct an inspection. No drop-in cold holding available at the serving area. The facility will make salads and place in the home-style refrigerator until ready for service. Cold-hold food items must be held at 41 degrees or lower at all times. Inspector: Gottschalk.

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