Arthur Treachers/Nathan's, 3753 Center Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- Operation is closed for business. This inspector noticed the past several weeks prior to the closure the store hours were limited.
|
5/9/2012 | Standard 1 | |
- C/R/*7.0 Observed an unlabeled spray bottle of sanitizer under cash register area. Label all toxic chemicals in order to prevent confusion or misuse.
- R/*3.4 Observed hot dogs hot holding improperly at 115°F in the steam table. Cook hot dogs to 135°F in the steamer prior to hot holding. Maintain foods hot at 135°F or above in order to limit bacterial growth. Recommend discarding any contaminated food.
- R/4.5/6.4 Clean the fryer cabinets and the floor under the fryers in order to remove grease build-up.
- 6.4 Clean the ceiling vents in order to remove dust build-up.
- 6.4 Re-grout floor tile near the fryers in order to provide a more easily cleanable surface.
- -Observed proper hot holding temperatures on: cheese, clam chowder, hush puppies, and fish.
- -Observed proper cold holding temperatures.
- -Observed proper chemical storage.
- -One accurate long stem thermometer available for use.
- -PIC knowledgeable of proper thawing (of hot dogs) under refrigeration.
|
10/12/2011 | Standard2 | |
- C/*7.0 Observed an unlabeled spray bottle of degreaser on the chemical shelf. Label all toxic chemicals in order to prevent confusion or misuse.
- C/*3.4 Observed the following foods hot holding improperly on the steam table:
- -nacho cheese 73°F
- -chili 95°F
- Maintain foods hot holding at 135°F or above in order to limit bacterial growth. PIC placed the foods back into the microwave until they reached proper temperature. PIC misinterpreted the cooking instructions and the proper cooking times are now established.
- Discussed raising the water level in the steam table in order to assist in maintaining foods at 135°F or above.
- 4.5/6.4 Clean the fryer cabinets and the floor under the fryers in order to remove grease and food debris.
- 6.4 Observed damaged ceiling area in the women's restroom. Repair this. Reportedly, a roofing company is scheduled to look at the area before interior repairs are made.
- NOTE: Discussed wash, rinse, and sanitize every 4 hours for the utensils used with potentially hazardous foods (PHFs).
- NOTE: Discussed datemarking ready-to-eat, PHF, after opening, if they are held longer than 24 hours.
- NOTE: Discussed complaint received on 3/14. See complaint form.
- -One accurate long stem thermometer available for use.
- -Foods cold holding properly below 41°F.
- -Fish was hot holding properly above 135°.
|
3/25/2011 | 30 Day | |
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