The Locker Room Bar & Grill, 1003 W Royalton Rd, Broadview Heights, OH 44147 - Commercial FSO < 25000 sq. ft. inspection findings and violations



Business Info

Restaurant name: The Locker Room Bar & Grill
Address: 1003 W Royalton Rd, Broadview Heights, OH 44147
Phone: (440) 230-0760
Restaurant type: Commercial FSO < 25000 sq. ft.
Last inspection: 09/08/2015

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Inspection findings

Inspection date

Type

  • Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
    To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
  • Food is being improperly slacked. Observed chili thawing at back dry storage area. Thaw under refrigeration or under cool running water. Chili moved to reach in cooler. Corrected.
    Frozen TCS food that is slacked to a moderate temperature shall be under refrigeration that maintains the food at 41˚F or less, or held at any temperature if the food remains frozen.
  • Critical: TCS foods were not being held at the proper temperature. Foods at preptop cooler holding at 49-51F. Cold hold foods at or belwo 41F. Food items moved to reach in cooler for rapid cooling. Corrected.
    To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
  • Equipment and/or components are not maintained in good working order. Repair ice machine door at bar to properly fit.
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
  • Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. Utilize 3 compartment sink to properly wash/rinse/sanitize equipment and/or utensils. Use the approved sanitizer (quat) as discussed.
    To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule.
  • Observed a build-up of dirt and debris. Clean the floor throughout facility concentrating on hard to reach areas to remove food/grease buildup,
    The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
09/08/2015Standard Inspection
  • Observed a build-up of dirt and debris. Clean floor concntrating on hard to reach areas (under grill line/fryers) to remove grease/food buildup. Clean filters at hood to remove buildup.
    The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
03/04/2015Standard Inspection
No violation noted during this evaluation. 10/17/2014Standard Inspection
No violation noted during this evaluation. 03/31/2014Standard Inspection

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