Cleats Wadsworth (Bradley's Of Wadswort, 469 College Street, Brunswick, OH - Restaurant inspection findings and violations



Business Info

Name: Cleats Wadsworth (Bradley's of Wadswort
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 469 College Street, Brunswick, OH
License #: FSO-C155-11
License holder: William Johnson
Total inspections: 3
Last inspection: 3/1/2012

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Inspection findings

Inspection Date

Type

Comments

  • The following repeat violations from the 2/1/2012 report:
  • *3.4- Ribs had an internal temperature of 46.8°F and wings 43.9°F. Potentially hazardous foods shall be held at 41°F and below.
  • These foods appeared to be cooled properly. Other wings were holding below 41°F.
  • *4.4/3.4- Reach-in waitress cooler at 41.9°F. Cobb dressing on top of cooler which appears to be stacked too high was 46°F.
  • Maintain potentially hazardous foods cold at 41°F and adjust cooler to maintain these foods on top at 41°F. Refrigeration company will adjust cooler today.
  • 4.5- Ice accumulation on walk-in condenser. Defrost this.
  • 6.4- Provide missing coving and wall tiles under the dishwasher to facilitate cleaning.
  • At opening upright cooler was found to be at 66°F. Operation in process of discarding food and repair company contacted to repair cooler and check waitress cooler.
3/1/2012Follow Up 1
  • Spray bottle was labeled as degreaser during this inspection.
  • One accurate long stem thermometer available for use.
  • HOLDING- Observed Strawberry Island Oasis stored at room temperature in storage area. According to the manufacturer label product indicates keep frozen or refrigerated when thawed. Time indicated how long to hold under refrigeration when opened and unopened. Store per manufacturers recommendations at 41°F and below or frozen. Reportedly this is a new product.
2/1/2012Critical Control Point 2COOLING/COLD HOLDING- Wings stacked in bins had an internal between 43°F-51°F. Reportedly wings were cooled in small portions and were not stacked on each other. Walk-in cooler temperature was 40°F but there a flap was opened on the condenser allowing more air flow. Ribs in walk-in at 42.6°F. Closer to the condenser unit was at 43°F and by the door at 40°F. A flap was opened on the condenser to allow more air flow. There is ice accumulation on the condenser. It is unclear if wings were improperly cooled or are improperly cold holding. Maintain potentially hazardous foods cold at
41°F and below.
COLD HOLDING- Waitress cooler had an ambient air temperature of 46°F and chocolate pudding 45°F and cobb dressing
47°F in this unit. Repair unit and maintain potentially hazardous foods cold at 41°F and below. These foods were removed from unit. Discard any contaminated foods.
CHEMICAL- Spray bottle with purple fluid was not labeled. Label all toxic chemicals to avoid confusion or misuse.
No violation noted during this evaluation. 8/23/2011COOLING- Chicken wings are cooling in small portions but then were stacked on top of each other not allowing wings to cool properly. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F within two hours and 70°F to 41°F for a total time of six hours. Discussed using an ice bath to cool wings and not stacking containers inside each other.
Discard any contaminated foods.
COLD HOLDING- Waitress cooler had an ambient air temperature of 50°F. Potentially hazardous foods shall be maintained cold at 41°F and below to prevent bacteria growth. Back of cooler appears to ice some ice build-up. Repair unit to maintain 41°F and discard any contaminated foods.
DATE MARKING- Food throughout were date marked except for cooked ribs. Ready-to-eat potentially hazardous foods shall be date marked when prepared and consumed within seven days. Reportedly date will be placed on pan of ribs.
Foods are properly reheated on the stovetop.
One accurate long stem thermometer available.

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