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Published: Monday, 11/18/2013

Sylvania Area Restaurant Inspections: 11-18

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


In & Out Mart, 5566 Alexis, Sylvania, inspected Oct. 28. No date mark on cut lettuce in prep-top cooler. Cut leafy greens require proper date labeling and must be held at 41 degrees or lower. Day the lettuce is cut is Day 1 for a total of seven-day discard date. Inspector: Jennifer Gottschalk.

Subway, 5141 S. Main, Sylvania, inspected Oct. 30. No paper towels at back hand sink. Hand sinks must be stocked with hand soap, paper towels, and hot/cold running water (100 degrees) for proper hand washing. Corrected. Quat sanitizer tested at 100 ppm in sanitizer compartment of three-bay sink. Quat sanitizer should test at 200 ppm. Change sanitizer and test with test kit. Check sanitizer concentration with quat test kit and change as needed. Inspector: Gottschalk.

Kentucky Fried Chicken, 5649 W. Alexis, Sylvania, inspected Oct. 30. Found cole slaw at 42-43 degrees on the line cooler and 42 degrees in the walk-in cooler. Time/temperature control for safety food must be at 41 degrees or lower to prevent bacteria growth. Inspector: Gottschalk.

Mancy’s Italian, 5453 Monroe, inspected Oct. 28. Sweet chili sauce in an ice bath with a temperature of 48 degrees. Food should be in mechanical refrigeration at 41 degrees or lower to prevent bacteria growth. Ice-bath setup only had ice on bottom. When setting up an ice bath, level of ice and food must match to maintain time/temperature control for safety food at 41 degrees or lower. Found portioned pasta above 41 degrees in drawer of prep-top cooler. Food must be held at 41 degrees or lower to prevent bacteria growth. Do not overstock drawers, and make sure pasta is fully cooled before placing it in prep-top cooler. Inspector: Gottschalk.

Alexandria Diner, 5834 Monroe, Sylvania, inspected Oct. 28. No date labeling on open and prepared food. Open and prepared time/temperature control for safety food must be dated if not used within 24 hours. The day the food is made is Day 1 for a seven-day discard date. Dish machine tested at 0 ppm for chlorine sanitizer. Contact dish-machine company to repair this unit. Do not use the dish machine until is repaired and testing at 50-100 ppm. Wash dishes and utensils in three-bay sink until machine is repaired. Inspector: Gottschalk.


Recently inspected restaurants with no violations:

Cake Arts Supplies, 2858 W. Sylvania.

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