Brunswick Shell #302, 3016 Center Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- *2.4/6.2 No soap observed at the hand sink near the restrooms. Maintain hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
- C/*3.2 Observed the following raw animal foods stored improperly:
- -raw shell eggs stored above Lunchables in the open display case
- -raw shell eggs stored above beverages in the walk-in cooler
- -raw bacon stored above beverages in the walk-in cooler
- Raw animal foods shall be stored separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- *3.4 Observed hot dogs and Tornadoes hot holding improperly at 43°F on the hot dog roller. Maintain potentially hazardous foods (PHFs) hot holding at 135°F or above in order to limit bacterial growth. Cook the hot dogs and Tornadoes up to at least
- 135°F prior to serving. PIC was able to locate "not ready" signs to put the cooking foods behind.
- 4.0 Observed masking tape on the walk-in cooler door handle. Remove tape in order to provide a more easily cleanable surface.
- 3.2 Observed opened coffee filters stored on a shelf below the coffee station. Store filters in a manner that protects from possible consumer contamination.
- 4.2 Provide a drain board for the 3-compartment sink, per the pre-licensing inspection, in order to air dry equipment.
- 6.2 Provide an Employees Must Wash Hands sign, per the pre-licensing inspection, at the back room hand sink in order to encourage proper hand washing.
- 4.2 No sanitizer observed for the 3-compartment sink. Reportedly, quat sanitizer tablets are used and more need to be purchased. Advised PIC to use bleach until tablets are obtained.
- Equipment shall be washed, rinsed, and sanitized.
- 4.8 Observed boxes of cups and funnel cups on the floor in the back room. Store equipment 6 inches off of the floor in order to prevent possible contamination.
- 6.4 Observed employee coats hanging on the pop syrup rack. Store employee personal items in a separate designated area in order to prevent possible contamination.
- NOTE: Discussed date marking any ready-to-eat, PHFs that are opened and held beyond 24 hours.
- -Proper cold holding of hot dogs at 35°F in the walk-in cooler.
- -4 accurate thermometers available.
- -Observed proper retail chemical storage.
|
12/13/2011 | 30 Day | |
- R/*3.4 Observed the following foods hot holding improperly:
- -hot dogs on the back roller 118°F
- -tornado on the roller 110°F
- -cheddarwurst on the roller 116°F
- -brat in the steam table 107°F
- -Italian sausage in steam table 109°F
- -cheddar brat in the steam table 108°F
- Potentially hazardous foods (PHF) shall be hot holding at 135°F or above in order to limit bacterial growth. Recommend a "not ready" sign for cooking foods or heating foods to proper temperature before placing into roller/table.
- *4.2 Unable to locate long stem thermometer. Provide an accurate long stem thermometer, ranging from 0°F-220°F, in order to properly monitor food temperatures.
- *2.4/5.1 Observed amp bottles filling the hand sink. Maintain hand sinks accessible at all times in order to properly wash hands.
- Utility tub was being used today to wash hands.
- C/4.1 Provide an accurate thermometer in the sandwich cooler in order to ensure 41°F or below is maintained. Ambient air temperature was below 41°F today.
- 4.4 Observed beer stored in the 3 compartment sink. The 3 compartment sink is for wash, rinse, and sanitize only.
- 3.5 Observed Chocolate Iced Glazed and Cinnamon Bun donuts lacking ingredients. Provide ingredient lists for any product in the donut case.
- 6.2 Provide a light shield or a shatter-proof light bulb in the Frozen Foods freezer in order to prevent possible contamination.
- 4.5 Observed dusty shelves in the walk-in cooler. Clean this area more thoroughly.
- NOTE: Discussed date marking any opened brats/hot dogs that are held beyond 24 hours and use or discard them within 7 days.
- NOTE: Discussed person-in-charge responsibilities today.
|
10/19/2010 | Standard2 | |
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