Heimatland Inn Ii Inc., 3511 Center Road, Brunswick, OH 44212 - Restaurant inspection findings and violations
Business Info
Name: Heimatland Inn II Inc.
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 3511 Center Road, Brunswick, OH 44212
License #: FSO-C246-10
License holder: Heimatland Inn II, Inc.
Total inspections: 4
Last inspection: 2/14/2012
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 3511 Center Road, Brunswick, OH 44212
License #: FSO-C246-10
License holder: Heimatland Inn II, Inc.
Total inspections: 4
Last inspection: 2/14/2012
Inspection findings | Inspection Date | Type | Comments |
|---|---|---|---|
|
2/14/2012 | Standard2 | R/COLD HOLDING: Observed the following foods cold holding improperly in the 2-door reach-in due to an elevated ambient air temperature: -potato salad 43°F -deli meats (turkey/ham) 46°F -cheese slices 46°F Maintain foods cold holding at 41°F or below in order to limit bacterial growth. PIC relocated the potentially hazardous foods and adjusted the temperature. See Standard 2 report dated 2/14/12. DATEMARKING: No datemark observed on opened deli turkey and ham. Reportedly, the deli meats were cut on 2/11/12. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC dated the foods today. HANDWASHING: Observed a wiping cloth bucket stored in the bar hand sink. Maintain all hand sinks clear of items in order to properly wash hands. PIC relocated the wiping cloth bucket. -Observed proper thawing. -1 accurate long stem thermometer. -Single-use gloves available. |
|
9/7/2011 | Critical Control Point 1 | COLD HOLDING: Observed the following foods cold holding improperly in the 2-door reach-in: -noodles 46°F -ham 43°F -cheese 45°F Maintain foods cold holding at 41°F or below in order to limit bacterial growth. PIC relocated the potentially hazardous foods and adjusted the temperature. See Standard 1 report dated 9/7/11. NOTE: Consumer advisory available on the menu. However, (*) is missing next to the items that may be served undercooked. -One accurate digital thermometer available for use. -PIC displayed knowledge of proper cooling procedures.. -PIC displayed knowledge of proper reheating procedures using: the stove, oven, or microwave. -Observed proper raw animal food storage, separate from and below ready-to-eat foods. -Observed proper thawing under refrigeration. |
|
2/9/2011 | Critical Control Point 2 | -One accurate long stem thermometer available for use. -PIC displayed knowledge of proper cooling procedures, under refrigeration. -PIC displayed knowledge of proper reheating procedures, using the stove, oven, or microwave. -Observed proper raw animal food storage, separate from and below ready-to-eat foods. |
|
10/7/2010 | Standard 1 | R/C/DATE MARKING: Observed the following foods lacking a date mark or held past 7 days: -opened/cut turkey in the reach-in cooler lacking a date -beef stroganoff dated 9/25 in the reach-in cooler Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and consumed or discarded within 7 days. PIC stated that the beef stroganoff date was the date of freezing. PIC dated the beef stroganoff with the date it was pulled from the freezer. PIC dated the turkey. C/HANDWASHING: No paper towels or soap observed at the bar hand sink. Maintain all hand sinks stocked with soap and paper towels in order to facilitate proper hand washing. PIC provided soap and paper towels. -One accurate long stem thermometer available for use. -PIC displayed knowledge of proper cooling procedures, small portions in the walk-in cooler. -PIC displayed knowledge of proper reheating, in the microwave/oven/stove to 165°F |
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