Giant Eagle #4601, 825 Ambassador Drive, Brunswick, OH - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- 901:3-4-15- Infant formula, juice, and cereal were not properly rotated on the retail shelf. Expired foods include but not limited to: three cans Gerber rice cereal 9/16, 9/17 and 5/2; eight pack of Enfamil infant expiration 9/1/11;
- Twenty six packs of juice expiration 6/13/11, 9/11/11, 5/29/11;
- Four cans Nutramigin and one can Enfamil infant formula both expiration 9/1/11.
- These foods were removed from the shelving during this inspection. Check and rotate stock on a regular basis.
- 3.2- Discussed raw animal storage with meat manager. Raw sausage stored next to pre cooked wieners, sauerkraut stored with raw bratwurst and kielbasa, stuffed chicken breast stored meatballs and pork, and cubed steak stored next to whole steak. Store raw animal foods separate from each other and other ready-to-eat foods to prevent possible cross contamination.
- 6.4- Clean the floor in the bakery walk-in freezer it is dirty.
- 6.2- Replace burned out light in the produce walk-in cooler.
- 4.4- Gaskets are beginning to come off the door on the prepared foods and deli walk-in cooler and gourmet walk-in freezer.
- C/*3.1- Can of Similac was deeply dented on the top seam. Do not sell canned foods that are deeply dented or prevent possible contamination.
|
9/26/2011 | Standard2 | |
- This report is due to a telephone complaint received by this office on July 8, 2011. The complainant discussed the following issues:
- 1. Foods are stacked too high on salad bar and by 2:00 p.m. foods are not cold enough.
- 2. Chicken is cooked to 119°F
- 3. Person handling raw chicken touches same handle as person with handling ready-to-eat foods. Gloves are not routinely changed.
- 4. Food preparation sink is used for raw chicken and ready-to-eat foods without sanitizing in between.
- 5. Employees don't take temperature of thicker foods.
- 6. Top of reach-in coolers are left open and sandwiches are left out after being prepared.
- The following was observed:
- 1. Foods on salad bar were as follows: watermelon 36°F-45°F, yogurt 39°F, cantaloupe 46°F, and cooked chicken 41°F-45°F.
- *3.4- Potentially hazardous foods shall be maintained cold at 41°F and below. These foods were not stacked to high. Top pieces of cut melon were of higher temperature. Discussed stirring foods and temperature log is maintained indicating foods not reaching above 41°F on the salad bar.
- 2. Cooking logs indicate whole chickens cooked to 189°F and 193°F.
- 3. Person in charge indicated gloves are removed prior to opening walk-in cooler door.
- 4. Food preparation sink is used for raw foods only according to kitchen manager.
- 5. Reach-in cooler doors were closed and sandwich was in blast chiller after preparation with an internal temperature of 35°F.
|
7/15/2011 | Complaint | |
- PREPARED FOODS
- *3.2- Raw chicken inside the preparation sink and raw pork on the drainboard thawing under running draining water. Separate raw animal foods from each other and prevent possible cross contamination.
- *3.4- Cut cantaloupe on the salad bar had an internal temperature of 47°F. Maintain potentially hazardous foods cold at 41°F and below to prevent bacteria growth. Cut melon was removed from salad bar appeared to be filled too high.
- 4.5- Shelf below chicken breading table has food debris build-up. Cart next to fryer, side of fryer and wheels have grease build-up.
- Clean this equipment.
- SUSHI
- No violations at this time
- PRODUCE
- 6.4- The wall around the food preparation sink is dirty. Clean this.
- 4.5/4.6- Strainer hanging above the food preparation sink has food debris build-up. Clean and sanitize this equipment.
- SEAFOOD/MEAT DEPARTMENT/RETAIL
- No violations at this time.
- BAKERY
- 4.5- Rolling racks have food debris build-up. Clean this equipment.
- BAKERY AND DELI
- 6.4- Employee coats stored on food or single-use items. Store employee coats separate from food and single-use items to prevent possible cross contamination.
|
3/29/2011 | Standard 1 | |
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