Zeppe's Pizza, 1315 Pearl Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations

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Business Info

Name: Zeppe's Pizza
Type: Commercial < 25,000 Sq. Ft. Risk Level 3
Address: 1315 Pearl Rd., Brunswick, OH 44212
License #: RFE-C161-11
License holder: Flynn-Jones of Brunswick, LLC
Total inspections: 3
Last inspection: 1/19/2012
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Inspection findings

Inspection Date

Type

Comments
  • R/4.2 Observed 1 of 2 thermometers inaccurate. Maintain thermometers accurate to 32°F +/- 2°F, in an ice bath, in order to monitor food temperatures.
  • 4.5 The following equipment needs cleaned:
  • -exterior of pizza pans with baked-on build-up
  • -dusty condenser fan covers in the walk-in cooler
  • Equipment shall be free of dust, dirt, and debris and be clean to the sight and touch.
  • 4.4 Repair the torn door seals on the 3-door freezer in order to keep equipment in good repair.
  • -Observed proper date marking.
  • -Observed proper chemical storage.
  • -Observed proper cold holding temperatures.
  • -Observed single-use gloves available for use.
 1/19/2012Standard2
  • C/R/*7.0 Observed the following spray bottles lacking labels:
  • -spray bottle with clear liquid
  • -spray bottle with pink liquid
  • Label all toxic chemicals in order to avoid confusion or misuse.
  • C/*3.2 Observed a can of pizza sauce dented on the seal. Do not use canned goods that are dented on a seal in order to prevent possible contamination. Store damaged canned goods in a separate designated area.
  • 4.1 Observed 1 of 5 thermometers not functioning. Maintain thermometers accurate and available in order to monitor food temperatures. 4 of 5 thermometers were accurate.
  • -Operation is using Inteplast Group liners that are approved for food contact surfaces. Email approval letter is available for review.
  • -Observed proper cold holding temperatures throughout.
  • -Single-use gloves are available at the salad/sandwich cooler in order to prevent bare hand contact with ready-to-eat foods.
  • -Observed proper thawing under refrigeration.
 8/8/2011Standard 1
  • R/*3.4 Observed the following foods lacking a date mark:
  • -cooked pasta in the reach-in cooler
  • -portioned, pre-cooked wings in the reach-in cooler
  • -opened deli ham in the walk-in cooler
  • -opened boneless wings in the walk-in cooler
  • -meatballs in the reach-in cooler
  • Ready-to-eat, potentially hazardous foods (PHF) shall be dated the day of opening or preparation (or pulled from the freezer) and used or discarded within 7 days.
  • *4.5/4.6 The following food contact surfaces need cleaned:
  • -food debris on fryer baskets
  • -food debris build-up on pizza oven racks
  • -food debris on utensils in the black tub on the clean dish rack
  • -food debris on the lettuce chopper on the clean dish rack
  • Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
  • C/*7.0 Observed spray bottles, with pink and yellow liquid, lacking labels. Label all toxic chemicals in order to avoid confusion or misuse.
  • *4.0 Observed trash bags used to store pizza dough. Provide food grade liners in order to prevent possible contamination from materials unsafe for food contact.
  • R/4.2 Provide a chlorine test kit in order to monitor the concentration of bleach water sanitizer. Maintain chlorine sanitizer at 50ppm-
  • 200ppm.
  • C/4.1 Provide a thermometer in the sandwich cooler in order to monitor ambient air temperature (maintain at 41°F or below).
  • 3.2 Observed utensils stored in sanitizer water in between uses. Store in-use utensils on a clean dry surface and wash, rinse, sanitize, and air dry prior to use.
  • 4.5 Clean the outside of the salt and sugar containers to remove build-up.
  • NOTE: Soups are now available. The soups are refrigerated in the bag, heated on the burners, and placed into hot holding units.
  • Discussed reheating in individual portions only in order to stay a risk level 3.
  • -2 accurate digital thermometers available for use.
  • -Foods were cold holding properly below 41°F.
 1/31/2011Standard2

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