Gurumukhi Inc., 741 Bank Street Lodi, Brunswick, OH 44254 - Restaurant inspection findings and violations

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Business Info

Name: Gurumukhi Inc.
Type: Commercial < 25,000 Sq. Ft. Risk Level 3
Address: 741 Bank Street Lodi, Brunswick, OH 44254
License #: RFE-C193-11
License holder: Prosam Unlimited
Total inspections: 2
Last inspection: 2/17/2012
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Inspection findings

Inspection Date

Type

Comments
  • The following are repeat violations from the previous standard inspection report dated 1/13/2012:
  • */C 3.4 Observed turkey dated 1/10 inside the walk-in cooler. Ready-to-eat foods shall be discarded within 7 days. Turkey was discarded today.
  • *3.4 The following foods are holding at improper temperatures inside three-door reach-in cooler:
  • - tuna salad 43.3
  • - gyro meat 45.6
  • Time temperature controlled for safety foods shall be maintained at 41 degrees Fahrenheit or below to slow growth of harmful bacteria. Note: Ambient air temperature of cooler was 35 degrees Fahrenheit Please continue to monitor cooler temperature.
  • Pizza cooking temp: 180+
 2/17/2012Follow Up 2
  • The following are repeat violations from the previous standard inspection report dated 1/13/2012:
  • *3.4 Observed pepperoni, ham, and cappicola ham dated 1/25/12. Ready-to-eat foods shall be discarded within 7 days.
  • *3.4 Internal temperature of pizzas in hot holding unit ranged 130-133 degrees Fahrenheit. Maintain potentially hazardous foods at
  • 135 degrees Fahrenheit or above to prevent possible bacterial growth. Note: Hot holding unit bulb is not working at this time.
  • Replace bulb.
  • *3.4 The following foods are holding at improper temperatures inside three-door reach-in cooler:
  • - tuna salad 45
  • - gyro meat 48
  • - canned cheese sauce (cooling greater than 4 hours), 52
  • Time temperature controlled for safety foods shall be maintained at 41 degrees Fahrenheit or below to slow growth of harmful bacteria. Adjust cooler temperature. Canned foods shall be cooled within 4 hours to 41 degrees Fahrenheit.
  • *3.4/4.4 Ambient air temperature of reach-in cooler was 48 degrees Fahrenheit. Equipment shall be in good repair to maintain foods at 41 degrees Fahrenheit or below.
  • The following critical violation was observed today:
  • *3.2 Observed Person-in-Charge wearing gloves handle raw meat and continue to handle ready-to-eat bun without changing gloves or washing hands. Change gloves and wash hands after handling raw meat and any other time contamination occurs.
 2/2/2012Follow Up 1

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