Friday, Jan 19, 2018
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Sylvania Area Restaurant Inspections: 6-10

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


Franciscan Care Center Sylvania, 4111 N. Holland-Sylvania, inspected May 13. Hummus in walk-in cooler dated 5/2/13. Time/temperature control for safety food must be marked with seven-day discard date. The day the food is made or opened is Day 1 for a total of seven days. Discard hummus. Box of food stored directly on the floor in the walk-in freezer. Food must be stored at least six inches off the ground to prevent contamination. Inspector: Sattler.

Paddy Jack’s, 5629 Main, Sylvania, inspected May 13. Found time/temperature control for safety foods above 41 degrees in the prep-top cooler: cheese at 47 degrees, tomato 46 degrees, and ham 50 degrees. Food must be held at 41 degrees or lower to prevent bacteria growth. Kitchen hand sink blocked. Hand sink must be accessible for proper hand washing, which is very important in preventing contamination. Corrected. Hand sinks must be properly stocked with hot/cold running water at 100 degrees, hand soap, and paper towels. The hand sink may not be blocked with a strainer. Corrected. Quat sanitizer concentration from dispenser for wiping cloth buckets and three-bay sink is below 200 ppm. Water dispensed with quat sanitizer tested at 138 degrees. Adjust water temperature and contact chemical company to make the necessary adjustments. Ecolab corrected the problem. Found cream in squeeze bottle at 60 degrees on top of an ice bath. Food must be held in mechanical refrigeration. Do not use ice baths to cold hold food items. Food must be held at or below 41 degrees to prevent bacteria growth. Squeeze bottles moved to under-counter cooler. Wet wiping cloths on the bar. In-use wiping cloths must be in sanitizer solution to prevent bacteria growth. Use test kit to check sanitizer concentration and change as needed. For quat sanitizer, it should test at 200 ppm. Inspector: Gottschalk.

R. S. Restaurant, Inc., d/b/a Ciao! Ristorante, 6064 Monroe, Sylvania, inspected May 14. Employee handling lettuce with bare hands. Ready-to-eat food items must be handled with gloves or tongs. No bare-hand contact with ready-to-eat food permitted. Corrected. Found cut leafy greens at 47 to 50 degrees in prep-top cooler drawers. Cut leafy greens are considered a time/temperature control for safety food item and must be held at 41 degrees or lower. Prepared and ready-to-eat food items without dates. Open and prepared food items must be properly dated to allow employees to know when they must be discarded. There is a seven-day discard date on open and prepared food items. The day the food is opened is Day 1. Corrected. Inspector: Gottschalk.

Kentucky Fried Chicken, 5649 W. Alexis, Sylvania, inspected May 13. Mashed potato in pre-portioned containers in the hot holding unit at 130 to 140 degrees. Time/temperature control for safety food must be held at 135 degrees or higher to prevent bacteria growth. Mashed-potato containers discarded. Continue to monitor this unit’s temperature with calibrated metal-stem thermometer. If unit cannot maintain food at 135 degrees or higher it must be repaired or replaced. Inspector: Gottschalk.

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