Skyview Lodge, 336 Pearl Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- R/4.1 Observed non-commercial equipment. Use the non-commercial cooler/freezers for non-potentially hazardous food storage only per the license restriction. When these units fail to meet the requirements of the Food Code they shall be replaced with commercial (NSF) equipment.
- 4.4 Observed a torn door seal on the True upright cooler. Maintain equipment in good repair.
- NOTE: No food prep observed today.
- -One accurate long stem thermometer available.
- -Single-use gloves available for use.
- -Ambient air temperature of the coolers are properly below 41°F.
|
2/13/2012 | Standard2 | |
- NOTE: Observed food prep today. Chili, for Friday Night Wines, was in the cooking process at 145°F. Chili will be cooked to
- 155°F or above (for ground beef) and held hot in the roaster at 135°F or above.
- R/4.1 Observed non-commercial equipment. Use the non-commercial cooler/freezers for non-potentially hazardous food storage only per the license restriction. When these units fail to meet the requirements of the Food Code they shall be replaced with commercial (NSF) equipment.
- 4.0 Seal the bare wood shelves under the bar in order to provide a more easily cleanable surface.
- -One accurate long stem thermometer available for use.
- -Observed proper chemical storage and labeling.
- -Observed potentially hazardous foods (PHFs) cold holding properly below 41°F.
- NOTE: Send MCHD a copy of the most recent water sample report.
|
9/30/2011 | Standard 1 | |
- No food prep observed today. Operation is in the process of painting and cleaning while no events scheduled, approximately 8 weeks. Events will start again on February 19, 2011. Prior to operating provide the following:
- -long stem thermometer to monitor food temperatures.
- -chlorine test kit
- -seal the new wooden bar
- R/4.1 Observed non-commercial equipment. Use the non-commercial cooler/freezers for non-potentially hazardous food storage only. When these units fail to meet the requirements of the Food Code they shall be replaced with commercial (NSF) equipment.
- 4.4 Defrost freezer in the kitchen in order to remove ice build-up. Maintain food protected from any possible contamination from ice.
|
2/3/2011 | Standard2 | |
- *7.0 Observed a spray bottle of cleaned without a label. Label all toxic chemicals in order to prevent confusion or misuse.
- R/6.4 Observed dishes soaking in the prep sink. Food prep sinks are for washing produce only. Equipment shall be washed, rinsed, and sanitized in the 3 compartment sink. Wash, rinse, and sanitize food prep sink before washing produce.
- R/4.1 Observed non-commercial freezer and refrigerator in use. This equipment is approved for non-potentially hazardous food/drink storage only. Provide NSF approved equipment. Contact MCHD prior to installation.
- R/4.0 Seal wooden cabinet under the slushie machine in order to provide a cleanable surface.
- R/4.1 Provide a thermometer in the Coke cooler holding orange juice in order to monitor ambient air temperature. Maintain ambient air temperature at 41°F. Ambient air was 40°F today.
- R/4.2 Provide a chlorine test kit in order to monitor the concentration of chlorine sanitizer (bleach water). Maintain chlorine sanitizer between 50ppm-200ppm.
- NOTE: Non-commercial roasters are being used for hot holding only today.
- NOTE: Take steps necessary to correct repeat violations.
- -Observed employee wearing single-use gloves to avoid bare hand contact with strawberries.
- -One accurate long stem thermometer was available for use.
- -Roast beef was cold holding at 41°F.
- -Chicken cordon bleu was thawing properly under refrigeration.
|
8/7/2010 | Standard 1 | |
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