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Published: Monday, 10/21/2013 - Updated: 1 year ago

Sylvania area restaurant inspections: 10-21

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

Violations:

McCord Junior High School, 4304 McCord, Sylvania, inspected Sept. 25. Container of diced ham with a 9/​9 date, then stated good for two weeks. Once a package of ham is opened, it has a seven-day discard date. The day the package is opened is Day 1. Ham discarded. Trays of grill cheese placed on top of pans on hot-holding unit, and small side salads not in the iced Cambro unit. When setting up the serving line, the hot food must be placed in the pans inside the steam table to maintain at 135 degrees or higher. Cold food items (salads) must be placed in the iced Cambro unit to maintain at 41 degrees or lower, or kept in the cooler. Corrected. Inspector: Jennifer Gottschalk.

Chandler Cafe, 5648 N. Main, Sylvania, inspected Sept. 25. Soup cooled in shallow pan from last night at 45 degrees in one-door cooler. When cooling soup to reheat in individual servings, cool in a shallow pan uncovered in cooler or in a shallow pan with an ice bath. Leave in additional four hours. Monitor both cooling time and temperatures. Soup discarded. Inspector: Gottschalk.

Koto Buki, 5577 Monroe, Sylvania, inspected Oct. 3. Open and prepared time/​temperature control for safety food without discard dates. The day the food is opened/​prepared is Day 1 for a seven-day discard date. Make sure employees are properly labeling open and prepared food items. Vacuum-packaged fish thawing in coolers in the sushi area. Vacuum-packaged fish may not be thawed in the package. If vacuum-packaged fish must be thawed, cut the package open and thaw under refrigeration or under cold running water in food-prep sink. Label on some of vacuum-packaged fish also states to open the package when thawing. Repeat violation. Raw shell eggs stored above fish and beef in the prep-top cooler and raw fish stored above a box of avocados. Store raw shell eggs on the bottom shelf to prevent cross contamination. Open bags of bulk food in the storage room. Provide a container with a lid to store open bulk dry stock to prevent cross contamination. Store containers at least six inches off the ground to allow easy cleaning and to protect from contamination. Inspector: Gottschalk.

Vito’s Pizza, 7060 Sylvania, Sylvania, inspected Oct. 2. No discard date on open bag lettuce and chicken wings in prep-top coolers. Open and prepared time/​temperature control for safety food must be dated if not used in 24 hours to allow employees to know when item must be discarded. The day a food item is opened is Day 1 for a total of a seven-day discard date. Found packaged cups of ranch sauce, barbecue sauce, and cut tomato above 41 degrees in top section of prep-top cooler across from pizza oven. Food must be held at 41 degrees or lower to prevent bacteria growth. Top section lid is off. Keep lid on and closed when not in use to help maintain food at proper temperature. Make necessary adjustments to cooler to maintain top section at 41 degrees or lower. Employees making pizza and salads from same topping containers in top section of prep-top cooler. Toppings are placed on pizza without gloves on; toppings for salads and cooked subs must be made while wearing gloves. No bare-hand contact is permitted with ready-to-eat foods. Salad and cooked-subs toppings may not come from the pizza topping containers because of bare-hand contact with these items. Use containers from the bottom section of the prep-top cooler for the salad and subs since these were always handled with gloves. Inspector: Gottschalk.

Tam-O-Shanter - Snack Bar, 7070 Sylvania, inspected Oct. 2. Blue liquid in a spray bottles labeled "Chlorox." Bottle did not contain what the label stated. Make sure bottles are labeled correctly. Discarded bottle. Inspector: Gottschalk.

Classic Cafe, 6742 Sylvania, Sylvania, inspected Sept. 24. Found foods cooling with lids on containers. When cooling food in walk-in cooler, lids must be off the pans to allow heat to escape and food to cool quickly. Place cooling food items on top shelf to prevent cross contamination. Cool food from 135 to 70 degrees in two hours and from 70 to 41 degrees in additional four hours. Inspector: Gottschalk.



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