Diamond Event Center, 1480 Pearl Road, Brunswick, OH 44212 - Restaurant inspection findings and violations

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Business Info

Name: Diamond Event Center
Type: Commercial < 25,000 Sq. Ft. Risk Level 3
Address: 1480 Pearl Road, Brunswick, OH 44212
License #: FSO-C157-10
License holder: Diamond Event Caterers, Inc.
Total inspections: 7
Last inspection: 2/14/2012
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Inspection findings

Inspection Date

Type

Comments
  • R/*7.1 Observed chemical cleaners stored above beverages on the top shelf of the dry storage shelves. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
  • *4.5/4.6 Observed pink residue build-up in the bar pop gun holder. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
  • C/*3.2 Observed beer bottles stored in the ice bin. Do not store any items in ice used for consumption in order to prevent possible contamination.
  • *3.4/4.4 Observed the following foods cold holding improperly in the Pepsi cooler due to an elevated ambient air temperature:
  • -cheeses 43°F-45°F (top shelf)
  • -deli meat 47°F (bottom shelf)
  • Ambient air temperature of the cooler is 46°F (top) and 48°F (bottom). Maintain potentially hazardous foods (PHFs) and coolers at 41°F or below in order to limit bacterial growth. PIC moved the PHFs. Email MCHD when repairs are made.
  • R/6.4 Replace the missing base coving behind the 3-compartment sink in order to provide a more easily cleanable surface.
  • 4.5 Clean the bottom shelf and track of the True beer cooler in order to remove debris.
  • NOTE: Bar was not in use at this inspection. Provide paper towels at the bar hand sink prior to opening in order to facilitate proper hand washing. Soap is available.
  • -One accurate long stem thermometer available.
  • -Observed PIC wearing single-use gloves to prevent bare hand contact.
  • -Observed proper hot holding of cheese sauce at 145°F.
 2/14/2012Standard2
  • No violations observed at today's inspection.
 12/7/2011Standard2No violations observed at today's inspection. See Standard Inspection Report dated 12/7/11.
-2 accurate long stem thermometers available for use.
-Observed single-use gloves throughout in order to prevent bare hand contact.
-Observed proper date marking of ready-to-eat, potentially hazardous foods throughout.
-PIC knowledgeable of proper cooling, reheating, and thawing procedures.
  • C/6.2 Provide an Employees Must Wash Hands sign in the men's restroom in order to encourage proper hand washing.
  • 4.2 Provide an iodine test kit in order to monitor the concentration of the iodine sanitizer in the glassware dish machine.
 6/9/2011Standard 1No violations observed at today's inspection. See Standard Inspection Report dated 6/9/11.
-Observed proper date marking throughout.
-2 accurate long stem thermometers available for use.
-Observed proper chemical storage and labeling.
  • C/*3.2 Observed raw shell eggs stored above vegetables in the Pepsi cooler. Store raw animal foods separate from and below ready-to-eat foods to prevent cross-contamination.
  • R/*4.5/4.6 Wash, rinse, and sanitize ice machine shield (when ice is empty) in order to remove pink residue.
  • *4.4/3.4 Cheese slices and the ambient air temp of the Pepsi cooler at 43°F. Maintain potentially hazardous foods and coolers at
  • 41°F or below. Adjust temp or relocate eggs and cheese. PIC adjusted temp of the cooler.
  • C/*7.1 Relocate Bar Glass cleaner to a shelf separate from and below foods and equipment.
  • 4.5 Clean vent hood in order to remove dust.
  • 4.2 Provide a quat test kit to monitor sanitizer concentration. Maintain quat at 200ppm.
  • C/3.2 Store ice scoops out of the ice, on a clean, dry surface, in order to prevent possible contamination from hands.
  • -One accurate long stem thermometer available.
  • -Observed PIC wearing single-use gloves to prevent bare hand contact w/ready-to-eat foods.
 1/25/2011Standard2
  • 6.4 Observed a fly strip hanging above the clean dish area of the dish machine. Relocate pest control devices to areas separate from food & clean equipment.
 10/21/2010No violations at today's inspection. See Standard 2 report.
Transport:
-Followed transport vehicle to off-site lunch set-up. Foods were held hot in Cambro hot boxes. Gloves and utensils were available for employees to serve the meal. Equipment will return to Diamond for warewashing. Pork, the only reheat, was cooled properly under refrigeration and reheated within 1.5 hrs in the oven to a temperature above 165°F.
Diamond:
-2 accurate long stem thermometers available for use.
-Observed PIC wearing single-use gloves to prevent bare hand contact with ready-to-eat cheeses and veggies.
  • *4.5/4.6 Observed a pink residue on the ice machine shield. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
  • R/C/3.2 Label the soap squeeze bottle, in the bar area, in order to avoid confusion or misuse. PIC labeled the bottle.
  • R/C/4.2 Observed an inaccurate long stem thermometer. Maintain long stem thermometers accurate to 32°F +/- 2°F, in ice water, in order to properly monitor food temperatures.
  • -Cheese Sauce hot holding properly at 148°F.
  • -Cheese slices cold holding properly at 40°F.
  • NOTE: No food prep occurring at today's inspection.
 9/30/2010Standard 1
  • 6.4 Observed a fly strip hanging above the clean dish area of the dish machine. Relocate pest control devices to areas separate from food & clean equipment.
 10/21/2010Standard2

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