Recently released inspection reports of Sylvania and Sylvania Township food-service operations.
Blackwood Grille, 3309 N. Holland-Sylvania, inspected Jan. 23. No employees present who are qualified in Food Safety Level 1, as required by foodservice license at all times of operation. Outdated bean soup (Jan. 15), barbecue pork (Jan. 14), sloppy joe (Jan. 12), and hot dog sauce (Jan. 14) present past their seven-day hold times. Refrigerated, ready-to-eat food may only be held up to seven days at 41 degrees or lower to inhibit bacteria growth. Outdated foods discarded. Inspector: Sattler.
CityQ Barbeque, 7402 W. Central, inspected Jan. 9. Display cooler holding at improper temperatures of 50 to 54 degrees. Food items must be held at 41 degrees or below to prevent bacteria growth. Cole slaw, pre-made salads, and whipped cream in cooler discarded. Several items sitting at improper temperature that require refrigeration, including butter at 59 degrees, horseradish at 60 degrees, pork at 126 degrees, and blanched fries at 47 degrees. These foods must be held at 135 degrees or higher or 41 degrees or below. Keep these items in cold or hot holding, unless time in lieu of temperature procedures are created and logs are kept, to prevent bacteria growth. Pork, horseradish, and butter discarded, and fries placed back into the cooler. Inspector: Julie Nye.
Paddy Jack’s, 6725 Central, inspected Jan. 18. Bar and grill-area hand sinks without soap and paper towels. Hand sinks must be fully stocked with soap, paper towels and hot water for proper hand washing. Inspector: Becker.
Toledo Asian Market, LLC, 5115 Monroe, inspected Jan. 18. Food items that are portioned and packaged in this facility must be properly labeled. Each individual package must have a label that includes stored name and address, common name of the food, net weight, and ingredient list (if more than one ingredient). No labels on packaged produce items and cashews. Sausage product is labeled but has no ingredient statement. Inspector: Sattler.
Chuck E Cheese’s, 5077 Monroe, Sylvania, inspected Jan. 22. Dish machine not dispensing any chlorine sanitizer at the final rinse. Call for repairs immediately. Dish machine repaired. Marinara sauce 128 degrees in the warmer. Hot hold this food must be held hot at 135 degrees or higher. Adjust warmer unit and discard out-of-temperature sauce. Hot water turned off at hand-washing sink in the food prep area. Hot water must be available at times for proper hand washing and must never be turned off at sinks. Hot water turned back on. No sanitizer bucket set up. Sanitizer bucket with the correct concentration of sanitizer must be set up in each food prep area for wiping down food-prep surfaces. Wet wiping towels out on surfaces. Store wet wiping towels in sanitizer when not in use to prevent bacteria growth. Inspector: Sattler.
Balance Pan Asian Grille, 5860 W. Central, inspected Jan. 23. Chicken wings and breaded chicken are cooling improperly in the two-door cooler. These foods were cooked this morning and are in deep, covered containers stacked inside the cooler at 60 to 72 degrees. Food must be cooled rapidly to prevent bacteria growth. Food must cool from 135 to 70 degrees in two hours or less, then from 70 to 41 degrees in the next four hours or less. Food must be cooled using shallow pans uncovered in the cooler until they reach 41 degrees or lower. Food may not be transferred to deep pans or covered until they reach 41 degrees or lower. This facility has very limited space for cooling. Additional refrigeration may be required if this cannot be corrected. A sanitizer bucket with the correct concentration of sanitizer must be set up for wiping down surfaces and storing wet wiping towels. No bucket set up. This was corrected with chlorine bleach at 100 ppm. Sauce bucket stored in front of the back hand washing sink. Do not store any items in front of the hand sink. It must remain clear and easily accessible for hand washing. Inspector: Sattler.
Cinco De Mayo Amigos, 6975 W. Central, inspected Jan. 15. Cheese reheated improperly on the steam table. Food items must be reheated over a direct heat source (oven, stove top, or microwave) to 165 within two hours to limit bacteria growth. Cheese placed in a double boiler on stove top and reheated. Inspector: Nye.
Fetoosh Deli 1, 6725 W. Central, inspected Jan. 18. Gyro meat cooling from being sliced off a large gyro cooking. When cooling the food must be cooled using a controlled cooling method to prevent bacteria growth. The gyro meat can be placed in a shallow pan and placed in the cooler. It must cool from 135 to 70 degrees within two hours, and from 70 to 41 degrees within the next four hours. Inspector: Nye.
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