Brunswick High School East, 3581 Center Road, Brunswick, OH 44212 - Restaurant inspection findings and violations

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Business Info

Name: Brunswick High School East
Type: Non-Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 3581 Center Road, Brunswick, OH 44212
License #: FSO-NC19-10
License holder: Brunswick City Schools
Total inspections: 4
Last inspection: 3/21/2012
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Inspection findings

Inspection Date

Type

Comments
  • *4.5/4.6 Observed the ice machine interior sides and interior lid was soiled and contained mineral deposits. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
  • *4.4/7.1 Spray bottle and wiping cloth bucket contained 0-100 ppm of QAC sanitizer. Maintain QAC sanitizer at 200 ppm (Per
  • PIC) in order to effectively sanitize food contact surfaces.
  • 6.2 Provide a hand washing sign at the ala carte hand washing sink, to inform employees where to wash their hands.
  • 4.5 Clean the bottom condenser cover on the walk-in cooler by the office area which is dusty.
  • 6.1 Repair the damaged light shield in the rear pizza area, which is cracked.
 3/21/2012Standard 1No violations at today's inspection. See Standard 1 Report dated 3/21/12.
1 accurate digital thermometer available for use.
Observed proper thawing under refrigeration.
PIC knowledgeable of proper cooling procedures using small portions in the walk-in cooler, or in an ice bath.
Observed employees wearing single-use gloves or using utensils to prevent bare hand contact.
Discussed unwrapped cookies and monitoring them with PIC. Deli tissue paper was available.
  • No violations at today's inspection. See Critical Control Point inspection dated 9/7/11.
 9/7/2011Standard2No violations at today's inspection. See Standard 1 Report dated 9/7/11.
-1 accurate digital thermometer available for use.
-Observed proper thawing under refrigeration.
-PIC knowledgeable of proper cooling procedures using small portions in the walk-in cooler.
-Observed employees wearing single-use gloves or using utensils to prevent bare hand contact.
-Observed proper reheating procedures using the oven.
NOTE: Sushi, delivered from Sushi On The Roll, is being served in the snack food line. The sushi is delivered just prior to lunch service. Any left over sushi is discarded. Discussed monitoring the temperature of the sushi upon arrival in order to determine proper cold holding.
  • 4.5 Clean the pizza area vent hood in order to remove dust build-up.
 4/20/2011Standard 1No violations at today's inspection. See Standard 1 Report dated 4/20/11.
-2 accurate long stem thermometers available for use.
-Observed proper thawing under refrigeration.
-Observed proper date marking of prepared/opened ready-to-eat, potentially hazardous foods.
-Observed employees wearing single-use gloves or using utensils to prevent bare hand contact.
  • R/6.4 Observed water damaged ceiling tile in the mini snack bar area. Reportedly, no active roof leaks have been observed.
  • Replace/repair this.
  • 6.4 Observed a missing ceiling tile in the soup/sandwich snack bar area with a small water leak from the roof. The leak was not observed to be directly over food or equipment. Discussed maintaining foods covered/protected from possible contamination at all times. Reportedly, repairs will be made to the roof leak.
  • NOTE: Dish machine was not reaching 180°F on the final rinse. PIC reported that the machine had been running for a long period of time. PIC turned the machine off for a short period of time and the final rinse temperature was measured again. After this brief period of rest, the final rinse temperature reached 180°F. PIC agreed to monitor the dish machine and use the 3 compartment sink to sanitize if problems arise.
 10/5/2010Standard2No violations at today's CCP inspection. See Standard 2 report dated 10/5/10.
-PIC displayed knowledge of proper reheating and cooling procedures today.
-Observed proper date marking today.
-Observed proper chemical storage and labeling today.
-Accurate long stem thermometers in each food service area (5 total).
-PIC displayed knowledge of proper thawing procedures, under refrigeration.
-Observed employees wearing single use gloves and using deli tissue in order to prevent bare hand contact.

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