Bunker Hill G. C., 3060 Pearl Road, Medina, OH - Restaurant inspection findings and violations

Business Info

Name: Bunker Hill G. C.
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 3060 Pearl Road, Medina, OH
License #: FSO-C110-11
License holder: Bunker Hill Golf Course, Inc.
Total inspections: 4
Last inspection: 5/30/2012

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Inspection findings	Inspection Date	Type	Comments
CROSS CONTAMINATION- Box of raw beef stored directly on top of a bucket of cooked pasta. Store raw animal foods separate from each other and other ready-to-eat foods to prevent cross contamination. Beef was relocated during this inspection. CHEMICAL- Windex stored on counter with condiments in kitchen. Store toxic chemicals below and away from food and single-use items. Windex was relocated during this inspection. COLD HOLDING- Foods in upright cooler in snack bar were holding at improper temperatures. See temperature log. At beginning of inspection cooler was at 44°F and had went down to 40°F at the end of the inspection. Cooler may have been in a defrost or doors opened too frequently. Potentially hazardous foods shall be kept cold at 41°F and below to prevent bacteria growth. Please monitor cooler and limit amount of time opening and closing doors.	5/30/2012	Critical Control Point 1	THAWING- Box hot dogs thawing on the counter in the downstairs snack bar. Exterior surface of hot dog at 44°F. Potentially hazardous foods shall be thawed under refrigeration, under running draining water, or part of the continuous cooking process. Discussed with manager thawing hotdogs in the upright cooler. DATE MARKING- Date marking throughout is not consistent. Alfredo sauce had a date mark of 5/17. Foods lacking date marking include but not limited to hotdogs, cooked chicken, chicken salad made on site, and cooked pasta. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. Manager is aware of date marking issue and is working with staff on date marking. Reportedly foods are reheated on the stovetop to 165°F and above. Reportedly foods are cooled in an ice bath. Observed covered beverage container in kitchen. Accurate long stem thermometers available for use.
4.5/4.6- Interior of the ice maker guard and Panini press are soiled. Black bar nozzle holder near handsink has build-up. Large round cutter under finishing oven is stored soiled. Clean and sanitize food contact surfaces to sight and touch. 4.4- Cutting boards on reach-in coolers are scored. Refurbish or replace to facilitate proper cleaning. 4.5- Interior of the convection oven and top of the oven has food debris build-up. Clean this. 3.2- Bowls used throughout in dressing and ingredient bins. Provide scoops with handles and store with handle extended outward. 4.1- Provide an accurate thermometer in the reach-in cooler under the microwave to assure 41°F and below is being maintained. 6.4- Clean the wall and floor around the mop sink it is soiled. Snack bar is closed for the season and equipment turned off. This area was not inspected today.	2/23/2012	Standard2	Accurate long stem thermometer available for use. Ready-to-eat foods were properly date marked throughout. Raw animal foods stored separate from each other and other ready-to-eat foods. Chemicals were properly labeled and stored throughout. Foods are properly reheated on the stovetop to 165°F and above. Reportedly foods are cooled in shallow portions, ice bath, or chill stick.
*4.5/4.6 The following food contact surfaces need cleaned: -R/the can opener blade has a black residue build-up surrounding it -dried food debris and black residue build-up on the grill of the panini press -dried food debris and grease on the fryer baskets Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch. 6.4 The following areas need cleaned: -R/the floor/wall around the mop sink is soiled -R/the floor below the mixer is soiled -food debris on floor under reach-in coolers and cooking equipment -food debris/build-up on the floor-wall juncture behind the 3-compartment sink and dish machine Maintain physical facilities clean. 6.4 Observed damaged floor tile near the ice machine. Repair this in order to provide a more easily cleanable surface. C/3.2 Observed the following foods stored on the floor: -box of celery -container of cooked noodles Store food 6 inches off the floor in order to prevent possible contamination. 4.5 The following equipment needs cleaned: -store broken microwave clean -store unused utensils/mixer parts, near the broken microwave, clean -interior top shield of the microwave on the cooks line Equipment shall be free of dirt and debris and clean to the sight and touch. 4.4 Observed the following damaged equipment: -chipped stainless steel spatula in the dish area -melted plastic spatula in the dish area Maintain utensils in good repair in order to maintain an easily cleanable surface. NOTE: Kitchen area was not open/in-use at the time of this inspection. Be sure to wash, rinse, and sanitize the tongs and pizza knife before beginning food prep today. -Reportedly, cooks report to work at 3pm in order to prepare for opening at 4pm. SNACK BAR: 4.8 Provide a dispenser or wrapped coffee stirs at the self-serve island in order to protect from possible consumer contamination.	9/28/2011	Standard 1	R/DATE MARKING: Observed chicken soup, in the walk-in cooler, dated 9/19. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC discarded the soup today. R/PROTECTION FROM CONTAMINATION: Observed raw bacon, in the reach-in cooler, stored above leeks. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the leeks to shelving with produce. -Observed proper chemical storage and labeling -2 accurate long stem thermometers (kitchen and snack) were available for use. -Consumer advisory statement is properly noted on the menu. -PIC knowledgeable of proper cooling and reheating procedures.
*4.5/4.6 The following food contact surfaces of equipment are soiled: -the ice guard in the ice machine has build-up on it -the potato slicer has food debris on it -the can opener blade has a blackened residue on it Clean and sanitize this to sight and touch. 4.5/6.4 The following items are soiled or dusty: R/-the inside bottom of the Blodgett oven R/-the ceiling vent (and surrounding area) is dusty in the kitchen R/-the floor below the carbon dioxide tanks are soiled -the floor around the mop sink is soiled -the floor below the mixer is soiled -the exterior handle on the True upright refrigerator Clean these. 6.4 An employee jacket is hanging on the Hobart mixer. Place employee personal items in a separate designated storage area. 4.5 The bar soda gun holder is soiled. Clean this. 6.4 The floor below the bar ice bins are soiled. Clean these areas. 4.5 Clean the soiled interior of the reach-in cooler holding drink mixes.	1/11/2011	Critical Control Point 2	Person-in-charge during inspection: Drew All hand sinks were stocked with soap and paper towels. Observed proper chemical storage and labeling. REHEATING/HOT HOLDING: Potentially hazardous foods were hot holding below 135°F . Hold all potentially hazardous foods hot at 135°F and above to prevent the growth of organisms. Potentially hazardous foods shall be properly reheated to 165°F with in two hours. PIC corrected this violation by reheating the PHF's on stove top. DATE MARKING: Portioned out corned beef was date 1-3. Discard ready-to-eat potentially hazardous foods after seven days. PIC discarded the corned beef during this inspection. *PROTECTION FROM CONTAMINATION: Observed raw ground beef patties stored on a shelf, in the reach-in cooler, above raw fish. Store raw ground beef below whole raw fish to prevent cross contamination. PIC corrected today.

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