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Published: Monday, 12/2/2013

Sylvania Area Restaurant Inspections: 12-02

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

Violations:

Subway, 5803 Monroe, Sylvania, inspected Nov. 13. Improper thawing of bag soup on prep table at room temperature. Time/​temperature control for safety food can be thawed under cold running water in the food prep sink to 41 degrees, in the walk-in cooler, or cook from frozen. Never thaw food at room temperature. Corrected. Inspector: Jennifer Gottschalk.

Jet’s Pizza, 4900 N. McCord, Sylvania, inspected Nov. 12. Cooked pizza sitting out at room temperature for slices instead of placing in hot-holding cabinet. Cooked pizza is considered a time/​temperature control for safety food item and must be held hot at 135 degrees or higher or held cold at 41 degrees or lower. Pizza for slices may not sit out at room temperature. Pizza discarded. Place pizza for slices in the warmer and check temperature for 135 degrees or higher. No sanitizer wiping cloth bucket set up. Employees must set up a sanitizer wiping cloth bucket before beginning work. Store all in-use wiping cloths in sanitizer solution. For bleach sanitizer, it should test 50 to 100 ppm. Change the sanitizer solution as needed. Repeat violation. Unlabeled chemical spray bottles. Chemical spray bottles must be properly labeled for employees to know contents. Discard unlabeled spray bottles. Label bottles properly and store them with other chemicals, away from food and food-contact items to protect from cross-contamination. Boxes of food-contact items stored directly on storage-room floor. Food and food-contact items must be stored at least 6 inches off the floor to protect from cross-contamination. Facilities must have a person in charge at all times who knows basic food safety information, such as how to set up a wiping cloth bucket and how to check temperature to properly cold-hold and hot-hold food. The person in charge is responsible for teaching employees basic food rules and ensure food is handled properly to prevent cross-contamination. Inspector: Gottschalk.

Mayberry Dinner, 8253 Mayberry, Sylvania, inspected Nov. 13. Front wiping-cloth bucket was made with liquid bleach and detergent. A wiping-cloth bucket is made with warm water and sanitizer. Since facility used bleach, add a bleach to warm water in the sanitizer wiping-cloth bucket and test with the chlorine test kit. For unscented chlorine bleach, it should test at 50 to 100 ppm. Corrected. Inspector: Gottschalk.

Wingate Inn & Suites, 5480 S. Main, Sylvania, inspected Nov. 13. Buffet-line cooler temperature 54 degrees, and cooler sounds like water is running in it. Cooler was defrosted and is on a regular defrost schedule. This is a new cooler. Service call to be made for proper repairs. Continue to monitor the cooler and food temperatures. Inspector: Gottschalk.

Kingston Residence of Sylvania, 4125 King, Sylvania, inspected Nov. 12. Time/​temperature control for safety food hot-holding below 135 degrees in steam table: sausage at 124 degrees, sausage gravy 128 to 130 degrees. Food must be held hot at 135 degrees or higher to prevent bacteria growth. When setting up steam table, place empty pans in steam well to help maintain heat. Inspector: Gottschalk.

Zavotski Custom Meat & Deli LLC, 2600 W. Sylvania, inspected Nov. 13. Food in top left corner of display case holding premade salads holding above 41 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Adjust cooler. Inspector: Wilke.

Recently inspected restaurants with no violations:

Son-Shine Educational Day Care, 5701 Sylvania.

Kingston Care Center of Sylvania - Main Kitchen, 4121 King, Sylvania.

Kingston Care Center of Sylvania - First Floor, 4121 King, Sylvania.



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