Visintainer Middle School, 1459 Pearl Road, Brunswick, OH 44212 - Restaurant inspection findings and violations
Business Info
Name: Visintainer Middle School
Type: Non-Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 1459 Pearl Road, Brunswick, OH 44212
License #: FSO-NC17-10
License holder: Brunswick City Schools
Total inspections: 4
Last inspection: 2/10/2012
Type: Non-Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 1459 Pearl Road, Brunswick, OH 44212
License #: FSO-NC17-10
License holder: Brunswick City Schools
Total inspections: 4
Last inspection: 2/10/2012
Inspection findings | Inspection Date | Type | Comments |
|---|---|---|---|
|
2/10/2012 | Standard2 | No violations observed at today's inspection. -2 accurate digital thermometers available. -Observed proper date marking of ready-to-eat, potentially hazardous foods (PHFs). -PIC reported proper thawing under refrigeration. -Observed proper chemical storage and labeling. -Observed proper single-use glove use in order to prevent bare hand contact with ready-to-eat foods. |
|
9/14/2011 | Standard 1 | No violations at today's inspection. See Standard 1 report dated 9/14/11. -2 digital thermometers available for use. -PIC reported proper cooling and re-heating procedures. -Observed proper chemical storage and labeling. -Observed proper dented can storage. -Observed proper date marking. |
|
2/4/2011 | Standard2 | THAWING/COLD HOLDING: Observed quesadillas and pizzas, on a rack next to the oven, at 66°F-68°F. Foods shall be cold holding at 41°F or below in order to limit bacterial growth. Foods shall be thawed under refrigeration, under cold running/draining water, or as part of the cooking process. Foods may be slacked to melt ice crystals, however, temperatures shall not rise above 41°F in order to avoid the temperature danger zone. Discussed with PIC today. -Observed chemicals properly labeled and stored separate from food. -Two accurate digital thermometers were available for use. -Observed employees wearing single-use gloves in order to prevent bare hand contact with ready-to-eat foods. |
|
9/27/2010 | Standard 1 | DATE MARKING: Observed taco meat in the walk-in cooler dated 9/13. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within seven days. Taco meat was prepared on 9/13, PIC pulled the taco meat from the freezer on Friday 9/24, and re-dated the food today. -Observed chemicals properly labeled and stored separate from food. -Two accurate digital thermometers were available for use. -PIC displayed knowledge of proper cooling procedures using an ice bath. |
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