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Published: Monday, 1/20/2014

Sylvania Area Restaurant Inspections: 1-20

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

Violations:

Charlie’s Homemade Pizza and Edibles, 6600 Sylvania, Sylvania, inspected Jan. 10. Pasta cooling with lids on and stacked in walk-in cooler. Food must be fully cooled to 41 degrees or lower before lids may be placed on containers and containers can be stacked. Corrected. Time/​temperature control for safety foods above 41 degrees in pizza prep-top cooler. Food must be held at 41 degrees or lower to prevent bacteria growth. Air temperature of cooler was 40 degrees and cooler was just stocked. Continue to monitor cooler temperature to ensure food is held at 41 degrees or lower. Cooler air temperature should be 33 to 36 degrees to maintain food at 41 degrees or lower. If cooler temperature rises, remove food and make necessary repairs. Inspector: Jennifer Gottschalk.

Jo Jo Pizza, 5614 Mayberry Square, Sylvania, inspected Jan. 9. No date label on cooked lasagna in prep-top cooler. Food held over 24 hours must be dated so employees know when to discard it. Time/​temperature control for safety food hot-holding below 135 degrees in steam table. When hot-holding food, it must be 135 degrees or higher to prevent bacteria growth. Food reheated to 165 degrees. Stir food often and check temperatures with a calibrated food thermometer. Raw ground beef stored above produce in walk-in cooler. Follow proper food storage order in coolers to prevent cross-contamination. Store produce and ready-to-eat food above raw meat. Inspector: Gottschalk.

Subway, 5821 W. Central, inspected Jan. 10. No sanitizer detected in wipe-cloth bucket at front counter. Wipe-cloth bucket with correct sanitizer concentration must be set up for sanitizing surfaces and storing wipe cloths. Change out sanitizer as needed to maintain multirange quat sanitizer at 150 to 400 ppm. Inspector: Sattler.

Ozzie’s Market, 9980 W. Central, Sylvania, inspected Dec. 17. Three expired cans of baby food. Several baby food items out of date on Dec. 1, 2013. Baby foods must be removed from sale when they are out of date. Facility removed items from sale and discarded. Inspector: Nye.

Koto Buki, 5577 Monroe, Sylvania, inspected Jan. 9. Open and prepared time/​temperature control for safety food without discard dates. The day food is opened/​prepared is Day 1 for a total of seven-day discard period. Make sure employees properly label open and prepared food items. Repeat violation. Raw shell eggs stored above fish and beef in prep-top cooler. Store raw shell eggs on bottom shelf, and raw fish below produce, to prevent cross-contamination. Follow proper food storage order in all coolers. Corrected. Inspector: Gottschalk.

Congregation B’Nai Israel, 6525 Sylvania, Sylvania, inspected Jan. 10. Container of cleaner stored above food-prep sink. Store chemicals in one area away from food and food-contact items to prevent contamination. Raw shell eggs stored above pop and produce in walk-in cooler. Store raw shell eggs on bottom shelf below other food to prevent cross-contamination. Corrected. No sanitizer wiping-cloth bucket set up. Traveling chef was cooking. A sanitizer wiping-cloth bucket must be set up prior to beginning work. Keep active wiping cloths in sanitizer solution. Check sanitizer concentration with test kit and change as needed. Soups cooling covered in walk-in cooler. When cooling food, leave uncovered to allow heat to escape. Cool food in small amounts or on sheet trays in walk-in cooler, or in ice bath. Cool food from 135 to 70 degrees within two hours and from 70 to 41 degrees in next four hours. Inspector: Gottschalk.

Sylvania Diner, 5623 W. Alexis, Sylvania, inspected Jan. 10. Fully cooled food in walk-in, prep, and two-door coolers without covers. Once food is fully cooled, it must be covered with a lid, plastic wrap, or foil to protect from contamination. Back hand sink not stocked with paper towels. Hand sinks must be properly stocked with hand soap, paper towels, and hot/​cold running water for proper hand washing, which is very important in preventing cross-contamination. No date labeling on open and prepared time/​temperature control for safety food items. Open and prepared food must be used or discarded within seven days. The day the food is opened/​prepared is Day 1. Instruct employees on proper date labeling procedures. Pies and desserts in pie cooler are also subject to proper date labeling. Unlabeled chemical spray bottle. Chemical spray bottles must be properly labeled to allow employees to know contents. Store chemicals in one area away from food and food-contact items to prevent cross-contamination. Corrected. Inspector: Gottschalk.

 

Recently inspected restaurants with no violations:

Nutrition Resolutions, 6383 Monroe, Sylvania.



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