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Published: Monday, 7/29/2013 - Updated: 1 year ago

Sylvania Area Restaurant Inspections: 7-29

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

Violations:

Jet’s Pizza, 4900 N. McCord, Sylvania, inspected June 20. Left prep-top cooler not working. Manager checking temperatures after lunch noticed cooler was 55 degrees and no longer maintaining temperature. Food removed from cooler. Repair prep-top cooler to maintain food at 41 degrees or lower. If cooler cannot be repaired, it must be replaced with a NSF approved/​commercial grade cooler able to maintain food at 41 degrees or lower. If cooler must be replaced, provide make and model number of new cooler to health department for approval prior to purchase. Do not use cooler until it is repaired or replaced. No sanitizer wiping cloth bucket set up. Employees must set up a sanitizer wiping cloth bucket prior to beginning to work. Store in use wiping cloths in the sanitizer solution. For bleach sanitizer, it should test at 50 to 100 ppm. Change the sanitizer solution as needed. Inspector: Gottschalk.

Sundown Cantina, 5680 Mayberry Square, Sylvania, inspected June 24. Found time/​temperature control for safety food above 41 degrees in the walk-in cooler. Cheese, rice, and chicken at 43 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Bottle of sauce on the dry stock shelf. Label on bottle states it must be refrigerated after opening. Sauce discarded. Read labels for proper storage. Inspector: Gottschalk.

Barada, 5215 Monroe, inspected July 8. Found time/​temperature control for safety food above 41 degrees in the prep-top cooler: olives 53 degrees, hummus 44 degrees, feta 42 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler temperature to hold food at 41 degrees or lower. The cooler air temperature should be 33 to 38 degrees to maintain food at 41 degrees or lower. No date label on cooked chickpeas in walk-in cooler. Open and prepared food must be dated with the date made and the discard date to allow employees to know when the food must be discarded. There is a seven-day discard period for open and prepared food items. The day the food is opened/​prepared is Day One. Chafer fuel containers stored over onions in the dry stock room. Store chemicals in one area, below food and food-contact items to prevent cross-contamination. Hand sink at the bar is not properly stocked with hand soap and paper towels. Hand sinks must be properly stocked with hand soap, paper towels, and hot/​cold (100 degrees) running water for proper hand washing. Corrected. Food above 41 degrees in the walk-in cooler. Food must be held at 41 degrees or lower at all times to prevent bacteria growth. Air temperature in cooler was 48 to 50 degrees. Food must be discarded and cooler may not be used until it maintains food at 41 degrees or lower. Inspector: Gottschalk.

Lourdes University Cafe, 6832 Convent, Sylvania, inspected July 8. Hard boiled eggs in a container of water in the rinse section of the three-bay sink. Three-bay sink is only for ware washing; do not cool or prepare food in three-bay sink. Cooling and food preparation must be conducted in the food-prep sink to prevent cross-contamination. When cooling hard boiled eggs, cool under cold running water in the food-prep sink or in walk-in cooler. Do not set food in water to cool. Corrected. Pasta cooling covered in the walk-in cooler. Do not cool food covered. When cooling pasta, cool under cold running water in the food-prep sink, then transfer to the walk-in cooler. Once food is fully cooled, cover and date. Cool food from 135 to 70 degrees in two hours and from 70 to 41 degrees in additional four hours. Inspector: Gottschalk.

Pita Sub Express, 155 S. Main, Sylvania, inspected July 2. A prelicense inspection was conducted on 5/​31/​13, paperwork for a Class 3 license was issued. Facility was required to fill out the provided application and pay for the Class 3 food service license prior to operating. This time a 30-day standard inspection was conducted. Facility has not applied or paid for the food service operation license. Facility opened June 14, 2013. The owner was instructed to pay for the license immediately. Facility paid the license. Improper cooling of rice. When cooling rice, it must be placed in shallow pans in the walk-in cooler, uncovered. Cool hot food from 135 to 70 degrees in two hours and from 70 to 41 degrees in an additional four hours. Do not leave hot food on the counter to cool or place hot food in the prep-top cooler, as the hot food can stress the prep-top cooler and warm the food around it. Prep-top coolers are designed to hold cold food cold. Inspector: Gottschalk.5

Charlie’s Homemade Ice Cream Inc., 660 Sylvania, Sylvania, inspected July 1. Noodles cooling with lids on and double stacked in the walk-in cooler. When cooling food, cool in a single layer uncovered in the walk-in cooler. This will allow the heat to escape and the food to cool quickly. Once the food reaches 41 degrees the lids may be placed on the container and they may be double stacked. Corrected. Inspector: Gottschalk



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