6.1 Observed several light fixtures were lacking end caps on the light shields above the preparation table and steam table.
Provide end caps on these fixtures to prevent possible contamination.
6.2 Repair the non-functioning light fixtures as needed, to meet lighting requirements in OAC 3717.
6.4/6.1 Repair the damaged floor tiles by the back door, and eliminate the air gap. Provide a cleanable surface in this area and to prevent pest entry.
4.5 Clean the top shelf in the walk-in cooler holding the condiments which is soiled.
- 1 accurate long stem thermometer available for use.
- Observed employees wearing single-use gloves to avoid bare hand contact with ready-to-eat foods.
- Temperature Log: BBQ Pork 174°F, walk-in cooler 36°F, tuna salad 35°F, American cheese 37°F.
Breakfast is served at 8:45am, Lunch is served at 11:30am.
3/27/2012
Standard 1
No violations at today's inspection.
-1 accurate long stem thermometer available for use.
-Observed employees wearing single-use gloves to avoid bare hand contact with ready-to-eat foods.
-Mashed potatoes, pizza, and gravy were hot holding properly above 135°F.
-Milk was cold holding properly below 41°F.
-Observed proper chemical storage and labeling.
10/6/2011
Standard2
5.4 Provide a covered waste container in the employee restroom.
-1 accurate long stem thermometer available for use.
-Observed employees wearing single-use gloves and utensils to avoid bare hand contact with ready-to-eat foods.
-Meat sauce was hot holding properly above 135°F.
-Milk was cold holding properly below 41°F.
-Ground beef was thawed properly under refrigeration.
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