Alexandris Restaurant (146 Inc.), 3198 Center Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations

Business Info

Name: Alexandris Restaurant (146 Inc.)
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 3198 Center Rd., Brunswick, OH 44212
License #: FSO-C278-10
License holder: Bob Evans Farms, Inc.
Total inspections: 7
Last inspection: 5/31/2012

Restaurant representatives - add corrected or new information about Alexandris Restaurant (146 Inc.), 3198 Center Rd., Brunswick, OH 44212 »

Inspection findings	Inspection Date	Type	Comments
C/*4.4 - Chlorine residual in the wiping cloth bucket in cook area was above 200 ppm. Chlorine sanitizing solution residual shall be 50-200 ppm to effectively sanitize food contact surfaces without leaving a toxic residue. Cook added more water to sanitizing bucket during this inspection. R/4.1 - Could not locate thermometer in the glass door cooler, and thermometers in reach-in preparation cooler and the right side of waitress cooler were not accurate. Provide an accurate thermometer within +/- 3°F in the warmest area of refrigeration units to assure foods are maintained at 41°F or below. Ambient temperatures: glass cooler - 40°F, prep cooler - 30°F, waitress cooler - 38°F. Discussed with PIC. R/4.4 - Shelving in right side of waitress cooler is chipping/rusty. Equipment shall be in good repair. Clean and/or replace shelving. R/4.4 - Shelving for canned goods in basement is becoming damaged. Equipment shall be in good repair. Reportedly, owner has someone who will be painting the shelves soon. R/4/4 - Gaskets on reach-in cooler are torn. Equipment shall be in good repair. Monitor gaskets and replace as needed. 6.4 - Floors under 3 vat sink, behind grill and fryer are soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these floors to prevent pest attraction and to prevent fires from accumulated grease. One accurate long stem thermometer available for use. Observed foods being reheated on the stovetop. Employee wearing gloves to prep vegetables.	5/31/2012	Standard 1	HANDWASHING - No paper towels were available at the hand wash sink in the kitchen. Provide an adequate supply of paper towels to facilitate proper handwashing. Currently, paper towels are placed on a shelf in the middle of the kitchen. Provide paper towels at the hand sink. COLD HOLDING - French toast mix had an internal temperature of 46°F. (see temperature log below) It was on the cook line in an ice bath. Potentially hazardous foods shall be maintained at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Reportedly, mix had just been made within the hour. PIC put mix in cooler until needed. DATE MARKING - Foods stored in the glass door cooler were not date marked. Foods not used within 24 hours shall be dated the day of preparation and shall be used or discarded within seven days. Reportedly, items in this cooler (soups and items for salad bar) are used within 24 hours.
4.5 Clean the hot holding cabinet near the cooks line in order to remove food debris.	1/31/2012	Standard2	PROTECTION FROM CONTAMINATION: Observed raw shell eggs stored on top of noodles and cooked chicken in the cook's line reach-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the eggs today. NOTE: Milk in the waitress area thermos was cold holding at 46°F. The milk is made by adding water to non-dairy creamer powder. Unable to determine if this was a potentially hazardous food (PHF). PIC agreed to contact manufacturer. If the milk is a PHF, keep cold holding at 41°F or use proper time-in-lieu of temperature procedure. Fax the manufacturers recommendations to MCHD. -Observed proper thawing under refrigeration. -Observed proper date marking. -Observed employees wearing single-use gloves to prevent bare hand contact. -Observed the consumer advisory properly noted on the menu.
Observed chill sticks in soups and in an ice bath. Please be advised to continue to add ice to ice bath. Ice had melted. In addition recommend purchasing more chill sticks. Chill sticks are being reused without freezing and ice cubes are added to interior. Chill sticks in soup were not frozen but had already melted. Chicken noodle soup had an internal temperature of 81°F and was in large bucket inside upright cooler. Reportedly it had been cooled 1.5 hours earlier with the chill stick. Appears chill stick may have been removed too early or stick was not frozen. Be sure soups get down to 70°F within two hours and 70°F-41°F for a total time of six hours. In addition cooked potatoes were at cooked today. Recommend putting potatoes in two buckets to cool quicker. Digital long stem thermometer available for use. CHEMICAL- Liquid fuel stored on food shelving in basement next to butterscotch topping. Store toxic chemicals below and away from food and equipment to prevent possible contamination. Reportedly this will be relocated. 3.2- No chlorine residual in the wiping cloth bucket in waitress area. Appears water may be added from faucet when doing other activities which is weakening the sanitizer. Maintain chlorine sanitizer between 50ppm-200 ppm. 4.5- Bottom shelf under grill and cart next to grill are dirty. Clean this. 4.4- Shelving in waitress cooler is beginning to chip/rusty. Clean and/or replace shelving. 4.1- Could not locate thermometer in the glass door cooler and reach-in preparation cooler currently holding at 40°F and 39°F. Provide this. 4.4- Shelving for canned goods in basement is becoming damaged. Resurface shelving or relocate cans to a different area not on wooden shelving. 4.4- Gaskets on reach-in cooler on line are beginning to tear. Monitor gaskets and replace as needed. Equipment shall be in good repair.	11/17/2011	Critical Control Point 2	PERSONNEL CLEANLINESS- Coffee cup stored on reach-in cooler on grill line. Employees shall drink in a separate designated area or provide a covered beverage container. Discussed with person in charge. HANDWASHING- No paper towels available at the hand wash sink in the kitchen. Provide an adequate supply of paper towels to facilitate proper hand washing. Reportedly paper towels will be provided. COLD HOLDING- Reach-in cooler on preparation line had an ambient air temperature of 44°. See temperature log below (*). Maintain potentially hazardous foods cold at 41°F and below to prevent bacteria growth. Cooler was adjusted during this inspection and had lowered to 39°F. DATE MARKING- Foods throughout are not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. Discussed with person in charge.
No violations observed at today's inspection. See Critical Control Point inspection dated 8/9/11.	8/9/2011	Standard 1	PROTECTION FROM CONTAMINATION: Observed a can of Navy Beans, on the can rack, with a dented seal. Do not use canned goods dented on the seal in order to prevent possible contamination. Store damaged canned goods in a separate designated area. PIC relocated the Navy Beans today. -Observed proper cooling in the walk-in cooler. -Observed proper thawing in the walk-in cooler. -Observed proper raw animal food storage throughout. -Observed proper chemical storage and labeling. -2 accurate long stem thermometers were available for use. -Observed employees wearing single-use gloves to prevent bare hand contact with ready-to-eat foods.
HANDWASHING: No papertowels at employee handwashing sink in the kitchen. Person-in-Charge shall provide an adequate supply of papertowels to facilitate handwashing. Person-in-Charge provided papertowels today. PERSONNEL CLEANLINESS: Observed two uncovered beverages, one on prep sink and one on spice rack. Employees shall consume beverages in a separate area or beverages shall be covered.	5/19/2011	Critical Control Point 2	COLD/HOT HOLDING- Foods throughout were holding at improper temperatures. See temperature log below (*). Potentially hazardous foods shall be held cold at 41°F and below or hot at 135°F or above to prevent possible growth of harmful bacteria which may cause a foodborne illness. Advised Person-in-Charge to add more ice for foods cold holding on ice. Reportedly, creamers were recently delivered and will be placed into the refrigerator. COOLING: Internal temperature of potatoes stored in large, deep buckets prepared yesterday were 49-49.8°F. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F within 2 hours; and 135°F to 41°F within a total of six hours to limit time in the temperature danger zone and prevent growth of harmful bacteria. Person-in-Charge discarded potatoes. One accurate digital thermometer available for use. Proper raw animal storage was observed. Observed proper date marking. Observed chill sticks for cooling bulk quantities of food.
3.5 Observed mini chocolates and chocolate hearts, in the retail area, lacking ingredient labels. Provide an ingredient label on the bins of bulk candy, in the customer self-service area, if they are not individually labeled.	2/4/2011	Standard2	CHEMICAL: Observed bags of salt for ice removal stored beside potatoes in the dry storage room. Store chemicals separate from and below food or equipment in order to avoid possible contamination. PIC agreed to relocate the salt. -3 accurate digital thermometers were available for use. -Observed proper thawing in the walk-in cooler. -Observed employees wearing single-use gloves to avoid bare hand contact with ready-to-eat foods. -Observed proper date marking throughout.
3.2 Observed several unlabeled water squirt bottles on the grill line. Label these bottles in order to avoid confusion or misuse. 4.5 Clean the bottom of the hot holding cabinet (near the door to the bar) in order to remove food splash/debris. NOTE: Reportedly, the brown bananas are for discard and will not be used. NOTE: Some food temperatures in the salad prep cooler were elevated during food preparation. Ambient air temperature of the unit is at 39°F. Monitor these foods to ensure that 41°F or below is reached.	8/13/2010	Standard 1	PROTECTION FROM CONTAMINATION: Observed a tray of ready-to-eat foods stored on top of and below raw animal foods. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible crosscontamination. PIC relocated the ready-to-eat foods. HOT HOLDING: Observed the following foods hot holding at improper temperatures in the steam table: -sausage gravy, roast beef, and border scramble mix (see temperature log) Maintain potentially hazardous foods (PHF) hot holding at 135°F or above in order to limit bacterial growth. PIC turned up the steam table and, within .5 hours, the temperatures had reached 150°F. -3 accurate digital thermometers were available for use. -Observed proper thawing in the walk-in cooler. -Observed proper cooling procedures. -Observed employees wearing single-use gloves to avoid bare hand contact with ready-to-eat foods.

Alexandris Restaurant (146 Inc.) respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Chipotle (Brunswick)	Brunswick, OH
Brunswick Beverage Center Inc.	Brunswick, OH
Arby's (CAM/RB INC. DBA)	Medina, OH
DAIRY MART #5472	Deer Park, OH
The Store	Seven Hills, OH
PEKING DYNASTY	Columbus, OH
TRINITY CHILDCARE INC	Mount Healthy, OH
Pep Prentiss	Fairview Park, OH
BROTHER CAFE	Silverton, OH
FLIK INTERNATIONAL	New Albany, OH

Restaurants in neighborhood

Name
Speedway #3999
Brunswick Sunoco
Taco Bell #4848
Burger King #4422
Sonic Drive-In
Kmart #3286
Marc's 65BK
Wendy's Restaurant-Brunswick

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses