Cleats Of Wadsworth (Bradley's Of Wadsw, 469 College Street, Wadsworth, OH - Restaurant inspection findings and violations

Business Info

Name: Cleats of Wadsworth (Bradley's of Wadsw
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 469 College Street, Wadsworth, OH
License #: FSO-C185-10
License holder: William Johnson
Total inspections: 5
Last inspection: 2/1/2012

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Inspection findings	Inspection Date	Type	Comments
4.5/4.6- Fryer baskets have food debris build-up. Food contact surfaces shall be washed, rinse, and sanitized on a daily basis. Recommend purchasing more baskets to switch them out on a more frequent basis. 4.4- Reportedly walk-in freezer is in a defrost cycle. Walk-in freezer at 38°F and then at 30°F after half hour time. Foods inside freeze are thawed. Please monitor freezer and be sure foods do not reach above 41°F. 3.2- Solo cups stored inside coleslaw and dressing. Provide scoops with handles to prevent possible contamination. 6.4/4.5- Legs on charbroiler table, exterior oven, and floor under this area have grease build-up. Clean this. 4.5- Ice accumulation on white freezer and walk-in cooler condenser. Defrost these units. 6.4- Coat stored on potatoes under slicer. Store employee personal items separate from food to prevent possible contamination. 6.4- Provide missing coving and wall tiles under the dishwasher to facilitate cleaning.	2/1/2012	Standard2
4.4/4.6- No chlorine residual on the final rinse of the dish machine. Repair until to maintain between 50-200 ppm on final rinse. Food contact surfaces must be sanitized. Food contact surfaces must be manually sanitized until it has been repaired. 4.5- White food storage shelving in the basement is dirty. Clean this. 6.4- Wall under dish machine and above drain board is damaged. Walls must be smooth and easily cleanable. Repair these areas. C6.4- Fly strip with dead flies hanging over food preparation sink. Do not hang fly strips above food or equipment to prevent possible contamination. Fly strip was discarded. 3.2- Label spray bottle with butter to avoid confusion or misuse. R/*4.5/4.6- Fryer baskets have debris build-up. Reportedly fryer baskets are cleaned twice a week. Fryer baskets since they are a food contact surfaces must be washed, rinsed, and sanitized on a daily basis.	8/23/2011	Standard 1
4.4/4.6- No chlorine residual on the final rinse of the dish machine. Utilize the three compartment sink until it maintains between 50-200 ppm on the final rinse. Repair call was made and reportedly company will be out today. 3.2- Store wet wiping cloths in sanitizing solution between uses to prevent bacteria growth. 4.5- Bottom of the upright freezer, shelf with dish machine chemicals, and dish crates are soiled. Clean this. 6.1- Replace the missing coving at the floor and wall juncture near the char broiler. 4.4- Gaskets on the reach-in cooler are falling off. Equipment shall be in good repair. 4.1- Provide a thermometer in the bar reach-in cooler. *4.5/4.6- Interior ice machine guard is black. Clean and sanitize the ice machine. R3.2- Solo cups stored inside the dressings. Utilize ladles with handles to prevent possible contamination. 4.5/4.6- Fryer baskets have food debris build-up. Clean and sanitize baskets more thoroughly. 4.4- Replace damaged gaskets on basement walk-in units. Equipment shall be in good repair. 4.4- Bar cooler with no potentially hazardous foods had an ambient air temperature of 47°F. Repair this unit which has condiments and may hold potentially hazardous foods on occasion.	2/3/2011	Standard2	HANDWASHING- No paper towels or hand soap available at the bar hand wash sink. Provide an adequate supply of soap and paper towels to facilitate hand washing. PERSONNEL CLEANLINESS- Open beverage stored by steam table. Food employees shall drink in a separate designated area or provide a covered beverage container. Drink was discarded. CHEMICAL- Scrubbing bubbles bathroom cleaner stored on table next to slicer and sliced cheese. Store toxic chemicals below and away from food and equipment to prevent possible contamination. Cleaner was relocated to chemical storage shelf. A large amount of ice was added as an ingredient to cool French onion soup. Reportedly foods are reheated on the stovetop. Raw chicken was thawing under running draining water. One accurate long stem thermometer available for use. COOLING- Chili and nacho cheese were cooled in large portions from the previous evening. See temperature log below. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F in two hours and from 70°F to 41°F for a total time of six hours. Utilize small portions, ice bath, or chill sticks to achieve this process. Chili and cheese were discarded during this inspection. CHEMICAL- Spray bottle with blue fluid was not labeled. Label all toxic chemicals to prevent confusion or misuse. Spray bottle was labeled during this inspection. DATE MARKING- Date marking was not consistent throughout. Sausage was dated 1/21 and bologna 1/9. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. Sausage was discarded.
3.2- Remove the cups from salad dressings and provide utensils with handles. 4.5- The can opener bracket is dirty/rusty. Clean or refurbish this. 4.5/4.6- Slicer has food debris build-up. Clean and sanitize food contact surfaces to sight and touch. 6.4- Provide adequate pest control measures for flies in the kitchen. 4.5- Bottom of the two door upright freezer in kitchen has food debris on the bottom. Bottom of the keg cooler is also soiled. Clean this.	9/2/2010	Standard 1
4.5- Defrost the white upright freezer it has ice accumulation. Note: Please monitor condensate dripping off lines in basement so it does not contaminated any food products PERSONNEL CLELANLINESS- One uncovered beverage in the kitchen. Other beverages throughout were covered. Employees shall drink in a separate designated location or provide a covered beverage container. PROTECTION FROM CONTAMINATION- The walk-in freezer is currently at 31°F and is being used as a cooler. In this walk-in raw ground beef patties were stored on top of bacon bits and cheese. Please separate raw animal foods from each other and other readyto- eat foods in this unit to prevent possible cross contamination. Please limit the amount of raw chicken wings stored at room temperature during preparation. Discussed cooling wings are cooked put in half tubs and then put in the walk-in cooler not stacked on each other. Foods are reheated on the stovetop.	8/18/2010	Standard 1	COLD HOLDING- Ambient air temperature of the waitress cooler is 49° F. Bacon ranch dressing cooler at 49° F. Wings in reach-in cooler at 47° F. Maintain potentially hazardous foods cold at 41° F and below. Cooler with wings was above 41° F due to opening and closing cooler. Cooler was back below 41° by the end of this inspection. Waitress cooler was emptied and will be defrosted due to frost build-up on the condenser. Discard any contaminated foods. DATE MARKING- Foods throughout were properly date marked. Discussed salads that are commercially produced the seven day consume date does not apply to items such as macaroni salad and pasta salad. These foods were past the seven days. Red pepper mayo produced on site had a date mark of 8/2 and this was discarded. TEMPERATURE MEASURING DEVICE- Long stem thermometer reading 44° F in an ice bath. Calibrate to 32°F to accurately monitor potentially hazardous food temperatures. Thermometer was calibrated during this inspection.

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