Burger King #4422, 3276 Center Road, Brunswick, OH 44212 - Restaurant inspection findings and violations

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Business Info

Name: Burger King #4422
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 3276 Center Road, Brunswick, OH 44212
License #: FSO-C255-10
License holder: Melmont Holding Co.
Total inspections: 4
Last inspection: 4/18/2012
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Inspection findings

Inspection Date

Type

Comments
  • *4.5/4.6 Observed the yellow slide out trays and grates contain grease accumulations. Food contact surfaces shall be washed, rinsed, and sanitized and shall be clean to sight an touch. Clean these surfaces.
  • 3.2 Label the water squeeze bottle with the name of the food, to avoid confusion and misuse.
  • 6.4 Repair the damaged ceiling grate by the cup storage rack, to provide a cleanable surface.
  • 4.4 Repair the damaged door seal on the Under the counter Silver King unit, to provide a cleanable surface and to facilitate with temperature maintenance.
  • 6.4 Walk-in cooler floor surface contains a spill. Clean this area.
  • R/6.4 Observed pooling water in the tile grout around the ice cream/shake machine, and the three vat sink. Re-grout the tile in these areas, in order to provide a more easily cleanable surface.
  • 4.5 Clean the soiled oven racks in the Lang Oven.
  • 4.1 Thermometer in the under the counter unit was damaged. This inspector provided a new thermometer for this unit.
  • Note: Operation added True salad reach-in unit model number TSSU-27-12M-B, Vita Mix Blender, Ice Bin, Silver King Smoothie unit Model Number SKFSM, Rins-o-matic sink unit for rinsing blender pitchers, Round-up Egg Machine model number ES-120, and
  • Holman/Star Toaster model number ROSE-2-12003, all equipment contained a ETL or UL commerical marking.
 4/18/2012Standard 1One digital thermometer available for use.
Observed employees wearing single-use gloves or using utensils to avoid bare hand contact.
Observed proper chemical storage and labeling throughout.
TIME AS A PUBLIC HEALTH CONTROL: Observed the cooked onions and peppers were holding at room temperature
(63°F). Foods shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms. Foods using a frame of time instead of temperature shall be submitted to the licensor for approval. This inspector obtained a copy of the this procedure today.
  • 6.4 Observed milk spill pooling in the tile grout around the ice cream/shake machine. Re-grout the tile surrounding the ice cream/shake machine in order to provide a more easily cleanable surface.
 9/9/2011Standard2No violations observed at today's inspection. See Standard Report dated 9/9/11.
-One accurate digital thermometer available for use.
-Observed employees wearing single-use gloves or using utensils to avoid bare hand contact.
-Observed proper time in lieu of temperature procedures for ham, cheese, hash browns, and cut tomatoes.
-Observed proper chemical storage and labeling throughout.
  • C/6.2 Provide an Employees Must Wash Hands sign in the women's restroom in order to encourage proper handwashing.
 3/21/2011Standard 1COOLING/COLD HOLDING: Observed chicken breasts, cooked yesterday, cold holding improperly in the walk-in cooler at
43°F. Foods shall be cold holding at 41°F or below in order to limit bacterial growth. 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. Discussed cooling the chicken uncovered in the walkin cooler in order to facilitate air flow to the food. PIC discarded the chicken.
-One accurate digital thermometer available for use.
-Observed employees wearing single-use gloves to avoid bare hand contact.
-Observed proper time in lieu of temperature procedures for ham, cheese, and cut tomatoes.
  • 4.1 Provide accurate thermometers in the following coolers:
  • -1 door reach-in next to the walk-in cooler has a damaged thermometer. Ambient air 38°F today.
  • -1 door reach-in under the front counter. Ambient air 32°F today.
  • Provide thermometers in all refrigerated units in order to ensure 41°F or below is maintained.
  • NOTE: Provide thermometers in freezer units also.
  • C/3.2 Observed boxes of Whopper patties, received yesterday, stored on the floor of the walk-in cooler. Store food 6 inches off of the floor in order to prevent possible contamination.
 9/23/2010Standard2HOT HOLDING: Observed a small amount of Breakfast Bowl mix hot holding improperly at 129°F in the hot holding cabinet. Maintain potentially hazardous foods (PHFs) hot holding at 135°F or above in order to limit bacterial growth.
PIC discarded the mix. Another full container of mix was in the cabinet hot holding properly at 156°F.
-Observed proper time in lieu of temperatures procedures with cheese, cut tomatoes, and chicken fries. Discussed the ability to use 6 hours for cold foods as long as the temperature does not rise above 70°F. 4 hours still applies to hot foods.
-Observed employees wearing single-use gloves to avoid bare hand contact.
-Observed proper chemical storage and labeling.
NOTE: Discussed cooling chicken uncovered in the walk-in cooler to increase air flow. Cool foods from 135°F to 70°F within 2 hours and from 135°F to 41° in a total of 6 hours.

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