Pearlview Rehab & Wellness Center, 4426 Homestead Dr., Brunswick, OH 44212 - Restaurant inspection findings and violations

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Business Info

Name: Pearlview Rehab & Wellness Center
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 4426 Homestead Dr., Brunswick, OH 44212
License #: FSO-C309-11
License holder: Pearlview Rehab & Wellness Center
Total inspections: 4
Last inspection: 5/9/2012
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Inspection findings

Inspection Date

Type

Comments
  • C/*4.5/4.6 Observed the temperature measuring device was soiled. Temperature measuring devices shall be washed, rinsed, and sanitized, prior to storage and use.
  • *5.1 Observed the plumbing for the preparation sink was not indirectly connected. Repair this to proved and air gap in the plumbing to prevent contamination of foods.
  • R/6.4 Replace the damaged floor tile throughout in order to provide a more cleanable surface.
  • R/4.4 Repair the damaged cabinets and drawers throughout in order to maintain equipment in good repair.
  • R/4.5 Observed ice build-up in the walk-in freezer. Make any necessary repairs, defrost, and maintain foods protected from possible contamination.
  • 6.4 Repair the damaged caulk at the wall hand sink juncture in the kitchen to provide a cleanable surface.
  • 6.4 Clean or repair the soiled floor surface under the pop storage rack.
 5/9/2012Standard 1DATEMARKING: Observed the ricotta cheese was dated 4/25/12. 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 this foods today.
1 accurate digital thermometer available for use.
Observed proper raw animal food storage on the bottom shelf of the walk-in cooler.
COOLING: Observed the beef tips contained an internal temperature of 49°F after cooling for approximately 14 hours.
Foods shall be cooled from 135°F-70°F within two hours and from 135°F-41°F within a total of six hours to limit the growth of organisms. Recommended to discard this food item. Discussed cutting roasts in smaller portions.
CHEMICAL: Observed air freshener was stored in the storage room with stirrers and above straws. Toxic chemicals shall be stored in a separate area or not above food and equipment to prevent cross-contamination. PIC was asked to relocate this chemical.
  • R/6.4 Replace the damaged floor tile throughout in order to provide a more cleanable surface.
  • R/4.4 Repair the damaged cabinets throughout in order to maintain equipment in good repair.
  • C/3.2 Observed a container of flour and salt lacking labels. Label all unidentifiable substances (white, clear, etc) in order to prevent confusion or misuse.
  • 4.5/4.4 Observed pooling water under the dish machine. Clean this area and make any necessary repairs.
  • 4.5 Observed ice build-up in the walk-in freezer. Make any necessary repairs, defrost, and maintain foods protected from possible contamination.
 11/1/2011Standard2DATEMARKING: Observed the following items lacking a date mark:
-ham in the walk-in cooler opened 10/31
-sliced turkey from 10/31
Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC dated the foods today.
-Observed proper chemical storage and labeling.
-1 accurate digital thermometer available for use.
-Observed employees wearing single-use gloves to prevent bare hand contact.
-Observed proper raw animal food storage on the bottom shelf of the walk-in cooler.
-PIC knowledgeable about proper: cooling; reheating; and thawing.
  • R/6.4 Replace the damaged floor tile throughout in order to provide a more cleanable surface.
  • 5.1/4.5 Observed evidence of a water leak in the cabinet below the prep sink. Repair this in order to keep plumbing in good repair. Discard the soiled cloths and clean the cabinet area.
  • R/4.4 Repair the damaged cabinets throughout in order to maintain equipment in good repair.
 5/6/2011Standard 1No violations at today's inspection. See Standard 1 report dated 5/6/2011.
-Observed proper raw animal food storage, separate from and below ready-to-eat foods, in the walk-in cooler.
-Observed proper thawing under refrigeration.
-One accurate digital thermometer was available for use.
-Observed proper chemical storage and labeling.
-PIC reported proper reheating procedures in the steamer.
  • *4.4 Observed the final rinse temperature on the dish machine between 172°F-178°F. Maintain the final rinse temperature at
  • 180°F. PIC called for repairs today. Sanitize in the 3 compartment sink until repairs are made.
  • 4.4 The following equipment is damaged:
  • -R/Cabinets under the sink are bent/damaged
  • Equipment shall be maintained in a state of good repair.
  • 6.4 Repair the missing floor tile in front of the fryer to prevent pooling grease. Clean the pooling grease.
  • C/4.5 Clean the white containers on the clean dish rack in order to remove grease and food debris.
 11/9/2010Standard2-Observed proper date marking throughout.
-Two accurate digital thermometers available for use.
-Observed accurate chemical storage, separate from food and equipment.
-Observed proper raw animal storage, separate from and below ready-to-eat foods in the walk-in cooler.
-Discussed proper cooling procedures. Cool foods rapidly from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours.
-No food prep observed today.

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