St. Ambrose Parish, 929 Pearl Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations

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Business Info

Name: St. Ambrose Parish
Type: Non-Commercial < 25,000 Sq. Ft. Risk Level 3
Address: 929 Pearl Rd., Brunswick, OH 44212
License #: FSO-NC56-12
License holder: Rev. Robert Stec
Total inspections: 3
Last inspection: 4/23/2012
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Inspection findings

Inspection Date

Type

Comments
  • 3.2 Observed temperature measuring devices were stored in sanitizing solution. Temperature measuring device must be clean prior to use and storage. Discussed with PIC.
  • 6.1 Eliminate the air gap under the side door to prevent pest entry.
  • 4.5 Clean the hood unit above the dish machine, which is dusty.
  • Notes:
  • 4 accurate long stem thermometers were available for use. Reportedly, PIC calibrated these thermometers today.
  • PIC knowledgeable of proper cooling procedures using an ice bath. Reportedly, cooling is only done occasionally.
  • Observed proper glove use in order to prevent bare hand contact with ready-to-eat foods.
  • Observed proper hot holding temperatures of: Meat sauce, meatballs in sauce, pasta, green beans, cauliflower and broccoli mix.
  • Lunch starts at 10:40 a.m. daily.
  • Dish machine was not functioning today and was scheduled for repairs. Three-vat sink with proper chemicals was available for use.
 4/23/2012Standard 1
  • No violations observed today.
  • NOTE: Observed the ambient air temperature of the 2-door Manitowoc cooler at 44°F. No potentially hazardous foods (PHFs) were stored in the cooler today. Make adjustments to 41°F or below prior to adding PHFs to this unit.
  • -4 accurate long stem thermometers were available for use.
  • -Observed proper thawing under refrigeration.
  • -PIC knowledgeable of proper cooling procedures using an ice bath. Reportedly, cooling is only done occasionally.
  • -Observed proper glove use in order to prevent bare hand contact with ready-to-eat foods.
  • -Observed proper hot holding temperatures of: hot dogs, taco meat, cheese sauce, and baked apples.
 10/11/2011Standard2
  • COMMUNITY AREA:
  • *3.1 Observed 2 cans of pineapple juice, in the walk-in cooler, dented on the seam. Do not use canned goods dented on the seam in order to prevent possible contamination. Store damaged canned goods in a separate designated area for return/credit.
  • -Raw beef was stored properly, separate from and below ready-to-eat foods, in the walk-in cooler.
  • -Corned beef and cabbage/noodles, prepared on 3/16 and 3/17, were cold holding properly below 41°F.
  • SHARED KITCHEN:
  • *4.5/4.6 Observed food debris on the potato chopper. Wash, rinse, and sanitize all food contact surfaces.
  • 6.2 Replace the burned out light under the vent hood.
  • SCHOOL LUNCH:
  • -Omelets and pizza are hot holding properly above 135°F.
  • -Milk was cold holding properly below 41°F.
  • -Employees were wearing single-use gloves to prevent bare hand contact.
  • -5 accurate long stem thermometers were available for use.
 3/18/2011Standard 1

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