Kfc #8045-21, 1245 Pearl Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations

Business Info

Name: KFC #8045-21
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 1245 Pearl Rd., Brunswick, OH 44212
License #: FSO-C235-11
License holder: Premier Restaurant Co.
Total inspections: 4
Last inspection: 5/8/2012

Restaurant representatives - add corrected or new information about Kfc #8045-21, 1245 Pearl Rd., Brunswick, OH 44212 »

Inspection findings	Inspection Date	Type	Comments
C/*4.4 Observed 0ppm of QAC sanitizing solution in the wiping cloth bucket. Provide 150-400 ppm of QAC sanitizer in order to effectively sanitize. Detergent soap was improperly placed in the automatic sanitizer dispenser. Sanitizer was replaced in the dispenser today. R/4.5/6.4 The following areas needs cleaned: - Interior of the Cres Core and the Kentucky Fried Chicken Hot Holding Case - Dusty hood vent above the hot water dispenser - Ceiling above the three-vat sink and throughout the equipment storage area - Ceiling vent by the walk-in cooler unit - Ceiling surface throughout the fryer/cooks area is soiled or dusty - Floor under the oil storage rack is soiled Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch. 4.4/6.4 Repair the damaged caulk at the counter/wall juncture behind the drive thru hand sink, and damaged base cove by the three vat sink, to provide a cleanable surface. 6.4 Repair the damaged and buckling wall surface behind the breading tables, also the base cove is pulling away from the wall in this area, to provide a cleanable surface. Note: Several of the operational violations were pointed out to the Market Manager Steve Fox, who was on-site today.	5/8/2012	Standard 1	HOLDING: Observed the green beans were holding at 129-132°F in the hot cabinet. Foods shall be maintained at 135°F and above to limit the growth of organisms. The green beans were reheated to 191°F during this inspection. Observed foods thawing properly under refrigeration. Observed employees washing hands frequently. Observed proper raw animal food storage throughout. Observed separate wet wiping cloth buckets for raw chicken area. BBQ chicken was properly reheated to 165°F and above today.
*4.4 Observed the ambient air temperature of the table top prep cooler, next to the steam table, at 44°F. Maintain coolers at 41°F or below in order to maintain potentially hazardous foods (PHFs) at 41°F or below. PIC relocated the PHFs today. See the CCP 2 inspection dated 11/9/11. 4.1 Provide an accurate thermometer in the following coolers: -sliding cooler next to the chicken display (31°F today) -table top cooler next to the steam table (44°F today) Provide an accurate thermometer in order to monitor ambient air temperatures. 6.2 Repair the flickering light in the walk-in cooler in order to provide 10 foot-candles of light throughout. Currently 6 footcandles. R/4.5 The following equipment needs cleaned: -food and grease build-up on the exterior of baking sheets stored on the clean equipment shelves near the 3-compartment sink -grease build-up on the clean equipment shelves near the 3-compartment sink Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch. R/6.4 Observed missing grout between floor tiles. Repair the grout in order to create a more easily cleanable surface and reduce pooling grease. R/6.4 The following areas need cleaned more thoroughly: -grease build-up below and behind the fryers -pooling grease in various areas -debris in floor-wall junctures Maintain physical facilities clean. NOTE: At this inspection, the chicken display hot holding unit was not functioning and the hot holding cabinets were being used. Maintain PHFs hot holding in these functioning units until repairs are made.	11/9/2011	Standard2	DATEMARKING: Observed pot pie filling, in the walk-in cooler, lacking a date mark. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC discarded the pot pie filling today. HANDWASHING: No soap observed at the drive-thru hand sink. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. PIC re-filled the soap today. COLD HOLDING: Observed cheese slices and shredded cheese cold holding improperly in the table top cooler near the steam table. (See Temperature Log below) (See Standard 1 report dated 11/9/11) Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth. PIC relocated the PHFs to a cooler with a proper ambient air temperature. -Observed proper thawing under refrigeration. -Observed proper raw animal storage. -1 accurate digital thermometer available. -PIC knowledgeable of proper cooling procedures
4.5 The following equipment needs cleaned more thoroughly: -food debris on pans and racks stored on the clean equipment shelves -food and grease build-up on the exterior of baking sheets stored on the clean equipment shelves -R/grease build-up on the exterior of the fryer cleaning machine -grease build-up on the sides of the fryers -mold-like growth on the walk-in cooler condenser line Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch. Maintain food in the walkin cooler protected from possible contamination. 4.8 Observed pans stored on the floor below the clean equipment rack. Store equipment 6 inches off of the floor in order to prevent possible contamination. Wash, rinse, and sanitize this equipment before storage. R/6.4 The following areas are damaged: -water damaged ceiling tile near the walk-in cooler -missing grout between tiles Repair any roof leaks and replace the ceiling tile. Repair the grout in order to create a more cleanable surface. 6.4 The following areas need cleaned more thoroughly: - food and other debris in mop sink and prep sink drain areas -R/grease build-up below and behind the fryers Maintain physical facilities clean.	5/19/2011	Standard 1	R/CHEMICAL: Observed oven cleaner stored next to bags of flour on the chemical shelf. Store chemicals separate from and below food or equipment in order to prevent possible contamination. PIC relocated the flour. TEMPERATURE MEASURING DEVICE: Observed 2 inaccurate long stem thermometers reading 22°F in an ice bath. Maintain thermometers accurate to 32°F +/- 2°F, in an ice bath, in order to properly monitor food temperatures. Thermometers were calibrated today. -Observed foods thawing properly under refrigeration. -Observed employees washing hands frequently. -Observed proper raw animal food storage throughout. -Observed separate wet wiping cloth buckets for raw chicken area. -Observed employee wearing single-use gloves in order to prevent bare hand contact.
4.5/4.6 The following food contact surfaces were soiled: -baked-on grease/food debris on baking sheets throughout Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch. 4.4 Observed the quat sanitizer in the 3 compartment sink at a concentration of 400ppm. Maintain quat at 200ppm. Unable to find manufacturers concentration directions. Fax MCHD if the manufacturers directions differ from 200ppm. 4.5 The following equipment was soiled: -grease build-up on the racks holding the trays of chicken in the front warmer -R/grease build-up on fryer cleaning machine Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch. 6.4 The following areas need cleaned: -R/floor/wall junctures behind fryers -pooling grease in the missing grout along the office wall near the fryers Physical facilities shall be maintained clean. 6.4 The following areas were damaged: -areas of missing grout between floor tiles -water damaged ceiling tile Repair the missing grout in order to create a more cleanable surface and reduce pooling grease. Repair water damaged ceiling tile and any roof leaks.	11/5/2010	Standard2	R/CHEMICAL: Observed a spray bottle of glass cleaner, under the hand sink, lacking a label. Label all toxic chemicals in order to prevent confusion or misuse. PIC labeled the glass cleaner today. R/HOT HOLDING: Observed mashed potatoes, in the hot holding cabinet, hot holding at 98°F. Potentially hazardous foods (PHF) shall be hot holding at 135°F or above in order to limit bacterial growth. PIC returned the mashed potatoes to the microwave in order to reach 135°F throughout. Discussed cooking procedure, hot water added to the mixed potatoes, being supplemented with microwaving in order to reach proper temperatures. -One accurate digital thermometer was available for use. -Observed foods thawing properly under refrigeration. -Observed employees washing hands frequently. -Observed proper raw animal food storage throughout.

KFC #8045-21 respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Chipotle (Brunswick)	Brunswick, OH
Brunswick Beverage Center Inc.	Brunswick, OH
Arby's (CAM/RB INC. DBA)	Medina, OH
DAIRY MART #5472	Deer Park, OH
The Store	Seven Hills, OH
PEKING DYNASTY	Columbus, OH
TRINITY CHILDCARE INC	Mount Healthy, OH
Pep Prentiss	Fairview Park, OH
BROTHER CAFE	Silverton, OH
FLIK INTERNATIONAL	New Albany, OH

Restaurants in neighborhood

Name
European Specialty Food Mart
Circle K #5614
4280 Bar LLC, 42-Eighty Food and Drink
Kid's Choice
Whiskey Run Saloon
Gionino's Pizzeria
Brunswick Beverage Center Inc

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses