Buehler Food Market Inc, 3626 Medina Road, Brunswick, OH - Restaurant inspection findings and violations

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Business Info

Name: Buehler Food Market Inc
Type: Commercial > 25,000 Sq. Ft. Risk Level 4
Address: 3626 Medina Road, Brunswick, OH
License #: RFE-C57-10
License holder: Buehler Food Markets Inc
Total inspections: 4
Last inspection: 1/13/2012
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Inspection findings

Inspection Date

Type

Comments
  • COFFEE SHOP
  • 4.1-No long stem thermometer was located in this area. Provide a thermometer for this area.
  • RESTAURANT/DELI
  • *4.5/4.6-The following food contact surfaces were soiled:
  • -pop nozzles and caps, pan in toastmaster unit soiled from previous day (baked potatoes),pasta pot strainer. Food contact surfaces shall be clean to the sight and touch.
  • C/*4.4/4.6-Dish machine chlorine sanitizing solution residue concentration was 0 ppm. Chlorine sanitizing solution residual shall be
  • 50-200 ppm to effectively sanitize food contact surfaces without leaving a toxic residue. PIC had dish machine repaired today.
  • *4.4/4.0-Fryer baskets are coming apart and metal is breaking off. Materials in contact with food shall be safe and free of breaks and/or imperfections.
  • *3.4-Sliced pepperoni, dated 1/11/2012, beef gravy dated 1/29 and brown gravy dated 1/22 in walk in cooler. Foods not used within 24 hours shall be dated the day of preparation and shall be used or discarded within 7 days.
  • *3.1/6.3-Dented cans of artichokes, olives and cherries, (12 cans total) were located on the shelves in the deli area. Store damaged goods in a separate, designated area for credit or return to the supplier.
  • *3.4 The following foods were being held at improper temperatures:
  • -potato salad 45°F, chicken salad 47°F, chicken breast 50°F
  • Potentially hazardous foods shall be maintained at 41°F and below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Properly cool foods prior to packaging and placing in cooler for purchase.
  • 6.4- Provide adequate pest control measures for small flying insects by dish washer and three compartment sink.
  • 4.4/6.4-The following equipment was damaged:
  • Air temperature of cook's upright unit was at 45°F, damaged door seals on deli drawers, metal coving in waitress area was bent, floor surface in cooks and prep area was damaged. Equipment shall be in good repair.
  • 6.4-The following items need cleaning:
  • -grease accumulation under fryers, including cabinet area, coving and floor behind cooks line and prep line
  • Physical facilities shall be maintained in good repair.
  • 6.4-Apron hanging on equipment rack. Store employee personal items in a separate, designated area.
  • 3.2- Brown sugar in a white plastic container at waitress station needs to be labeled. Food containers shall be labeled with the name of the food to prevent confusion/misuse.
  • 3.2 Knife was being stored in bucket of sanitizer. Utensils may be placed on a clean surface, soiled for up to four hours.
  • 6.2 Bulbs out under hood. Replace bulbs to provide adequate lighting in this area.
  • NOTE: Operation replaced high temperature dishwasher with Champion Chemical dish machine.
  • 4.1/9.0 George Foreman on counter in front deli area. Remove non-commercial equipment.
  • 6.1 Observed lacking/broken light shields in the deli cases. Monitor all lights in this area to ensure they have shatterproof bulbs or have light shields with end caps.
  • 4.1 No thermometer located in the area where entrees are displayed. Provide an accurate thermometer to assure foods are maintained at 41°F or below.
  • 4.0 Damaged glass door in deli case. Replace glass to ensure materials in contact with food is safe.
  • GROCERY RETAIL AREA
  • 901:3-4.15 Three jars of Earths Best Apples and Apricots dated December 14, 2011. Check and rotate stock regularly. PIC removed items from stock today.
  • *7.1-Coffee cleaner stored above coffee filters. Poisonous/toxic chemicals shall be stored separate from single-use items to prevent possible contamination.
  • NOTE: Egg boxes are not to be re-used for storing food or equipment.
  • DAIRY
  • 6.2- Light shields melted in the milk area. Replace light shields.
  • NOTE: Wallaby Organic Strawberry Yogurt dated 1/11/2012.
  • FROZEN FOODS
  • 6.4 Ice accumulation on condenser in large walk-in freezer. Remove and/or clean ice from condensers.
  • MEAT
  • *3.4- Frozen turkey and Mama Lucia's meatballs were thawing in display case. Frozen foods shall be maintained frozen.
  • 6.4- Pooling water under equipment in meat department. Clean this area.
  • 6.4-Chipping floor in area by 3-vat sink. Repaint or refinish floor so it is a smooth, cleanable surface.
  • 6.1-Damaged light shields under the hood in the equipment washing area. Replace light shield.
  • PRODUCE
  • 3.2-Cups used as scoops in the shelled nuts. Replace cups with scoops.
  • *3.4/4.1-Salsa case contained temperature of 43°F-45°F and no thermometer was present. Salsa shall be held at 41°F and below and provide a thermometer.
 1/13/2012Standard2
  • RESTAURANT
  • C/* 4.4 The QUAT wiping cloth bucket on the dish cart had a residual of 0ppm-100ppm. Maintain 200ppm. Corrected during inspection.
  • 3.2 Observed a wet wiping on the counter. Store wet wiping clothes insanitizing solution between use.
  • 4.4 The door seal is torn on the cook's reach-in cooler. Replace this.
  • 6.4- Provide adequate pest control measures for small flying insects by three compartment sink.
  • Note: The battery was replaced on the serves handsink during this inspection.
  • BAKERY
  • 4.4 The lid is cracked and damaged on the bulk container for the wheat honey bread roll mix. Replace the lid.
  • 3.5 Provide "sprinkle" ingredient labels for packaged sugar drop cookies, cupcakes, and donuts.
  • DAIRY
  • C/* 3.2Provide dividers between the shelled eggs, simply potatoes and the Bob Evans raw sausage to prevent possible cross contamination. Corrected during the inspection.
  • DELI
  • 6.2- Provide a hand wash sign at the hand sink in the deli area. Hand wash signs were provided during this inspection.
  • Note: Discussed date marking deli meats and reprinting the label. Labels cannot be back dated so open date must remain on product from original sticker. Did not observe inaccurate labels during this inspection.
  • BAKERY
  • *4.4/4.6- Pan washer is not reaching 180°F on the final rinse. Repair machine in order to effectively sanitize food contact surfaces.
  • Company was contacted during this inspection and utensils will be sanitized in the three compartment sink until pan washer is repaired.
  • 6.2- Provide hand wash signs at all hand sinks.
  • 6.2- Replace burned out lights throughout the bakery.
  • PRODUCE
  • 6.4- Clean the walls and floor in the produce area.
  • MEAT DEPARTMENT
  • C/*3.2- Whole beef and ground beef stored next to each other in the retail case. Separate raw animal foods by cooking temperature in the retail case. A divider was provided during this inspection.
  • SEAFOOD
  • *3.0/4.4- Condensate from top of fresh raw met retail case was dripping directly on the scallops. Food shall be wholesome. Cover products and make any necessary repairs. Discard any contaminated foods.
  • *3.1- Clams in fresh retail case are being comingled with other bags of clams. Do not combine clams from different batches.
 9/2/2011Standard 1
  • RESTAURANT
  • C/7.1 Glass spray cleaner was stored next to single-use utensils under the server's counter. Relocate the chemical to prevent possible contamination.
  • 6.4- Provide adequate pest control measures for small flying insects by hand sink.
  • C/4.1- Provide a thermometer in the reach-in cooler holding beer and cut melon.
  • 6.4 Observed dusty ceiling vent and tiles in the kitchen. Clean these.
  • 3.2 The wonder roaster ingredient shaker needs labeled.
  • 4.5 The caulk at the food preparation sink is blackened. Clean this.
  • RETAIL
  • 4.1 Provide a thermometer in the "mexican" reach-in cooler.
  • 4.4 Replace the torn door seal on the frozen foods department.
 11/15/2010Standard2
  • RESTAURANT
  • 3.4- Liquid egg stored on ice had an internal temperature of 44°F. Maintain potentially hazardous foods cold at 41°F and below.
  • More ice was added surrounding the eggs.
  • 4.1- Long stem thermometer was reading 20°F in an ice bath. Calibrate thermometer in order to accurately monitor potentially hazardous food temperatures. Thermometer was discarded. Another accurate thermometer was available.
  • 3.2- Cooked turkey was not date marked. Ready-to-eat foods shall be date marked when prepared or opened and consumed within seven days.
  • 6.2- Provide a hand wash sign at the hand sink. Hand wash signs were provided during this inspection.
  • 4.5- Shelving by the three compartment sink is dirty. Fans throughout are dusty. Interior of the waitress cooler is also soiled.
  • Clean this.
  • 6.4- Provide adequate pest control measures for small flying insects by three compartment sink.
  • 6.4- Floor on grill line and dish machine area is dirty. Clean the floor under equipment.
  • 4.1- Provide a thermometer in the reach-in cooler on the preparation line.
  • SCENIC RIVER
  • *6.2- No paper towels available at the hand wash sink. Provide an adequate supply of paper towels to facilitate hand washing.
  • DELI
  • 6.2- Provide a hand wash sign at the hand sink in the deli area. Hand wash signs were provided during this inspection.
  • Note: Discussed date marking deli meats and reprinting the label. Labels cannot be back dated so open date must remain on product from original sticker. Did not observe inaccurate labels during this inspection.
  • BAKERY
  • *4.4/4.6- Pan washer is not reaching 180°F on the final rinse. Repair machine in order to effectively sanitize food contact surfaces.
  • Company was contacted during this inspection and utensils will be sanitized in the three compartment sink until pan washer is repaired.
  • 6.2- Provide hand wash signs at all hand sinks.
  • 6.2- Replace burned out lights throughout the bakery.
  • PRODUCE
  • 6.4- Clean the walls and floor in the produce area.
  • MEAT DEPARTMENT
  • C/*3.2- Whole beef and ground beef stored next to each other in the retail case. Separate raw animal foods by cooking temperature in the retail case. A divider was provided during this inspection.
  • SEAFOOD
  • *3.0/4.4- Condensate from top of fresh raw met retail case was dripping directly on the scallops. Food shall be wholesome. Cover products and make any necessary repairs. Discard any contaminated foods.
  • *3.1- Clams in fresh retail case are being comingled with other bags of clams. Do not combine clams from different batches.
 6/17/2010Standard 1

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