Pnc Bank-Brecksville, 6750 Miller Rd, Brecksville, OH 44141 - Commercial FSO < 25000 sq. ft. inspection findings and violations

Business Info

Restaurant name: PNC Bank-Brecksville
Address: 6750 Miller Rd, Brecksville, OH 44141
Phone: (440) 546-6774
Restaurant type: Commercial FSO < 25000 sq. ft.
Last inspection: 01/04/2016

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Inspection findings

Inspection date


  • Observed food employee changing gloves when required.
  • The person in charge is Certified in Food Protection
  • Observed improper use of time as a public health control for up to four hours. Numerous TCS food items inlcuding chunk chicken in crock pot, salad dressings in squirt bottles and butter pats were being held in the danger zone between 42-134F which could support pathogen growth.
    If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control
01/04/2016Critical Control Point Inspection
  • Critical: TCS foods were not being held at the proper temperature. Chunk chicken in the crock pot was below the required 135F for hot holding, salad dressing in the squirt bottles and butter pats were above the required 41F maximum for cold holding which could support pathogen growth. Also, cold cuts on the ice bath (broken refrigerator were above 41F).
    To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above or at 41F or below. Corrected-manager will voluntarily discard butter, salad dressings, chunk chicken and cold cuts after four hours. Starting tomorrow the facility will use TILT as required to prevent foodborne illness.
  • A food packaged in the facility did not contain a label. Multi-ingredient TCS foods must have labels in the grab and go area that include: common name, ingredients in descending order by weight or volume, total weight or volume, manufacturer with city and state and a date mark (non-TCS foods do not require the date mark).
    Foods shall be labeled as specified in this rule. Please provide either approved labels with the ingredients above or a book/guidance document that has all ingredients for all multi-ingredient food items to ensure allergen safety.
  • Equipment and/or components are not maintained in good working order. Turkey and other cold cuts on ice in the broken prep cooler are 56F.
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair this cooler to ensure temperatures at or below 41F or use TILT as discussed.
01/04/2016Standard Inspection
  • Equipment food-contact surfaces and utensils were not being sanitized. Clean and sanitize the interior of ice machine to remove mold buildup. Ice machine to be sanitized on a regular basis (about 1/month).
    Equipment food-contact surfaces and utensils shall be sanitized.
  • Observed a build-up of dirt and debris. Clean the walls at walk in cooler to remove mold buildup.
    The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
05/06/2015Standard Inspection
  • Food employees were not contacting exposed ready-to-eat foods with bare hands.
  • The person in charge is Certified in Food Protection
  • Foods are received from the following sources: Sysco
  • Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
05/06/2015Critical Control Point Inspection

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