Spunkmeyer Pub, 993 High Street, Wadsworth, OH - Restaurant inspection findings and violations
Business Info
Name: Spunkmeyer Pub
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 993 High Street, Wadsworth, OH
License #: FSO-C160-11
License holder: Jeff Wolf
Total inspections: 3
Last inspection: 1/26/2012
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 993 High Street, Wadsworth, OH
License #: FSO-C160-11
License holder: Jeff Wolf
Total inspections: 3
Last inspection: 1/26/2012
Ratings Summary
Based on 1 vote
| Overall Rating: |   | 4.3 |
| Ratings in categories: | ||
| Food: |  | 5.0 |
| Service: |  | 4.0 |
| Price: |  | 5.0 |
| Ambience: | | 3.0 |
| Cleanliness: | | 5.0 |
Inspection findings | Inspection Date | Type | Comments |
|---|---|---|---|
|
1/26/2012 | Standard2 | DATE MARKING- Ham had a date mark of 1/14. Ready-to-eat potentially hazardous foods shall be consumed within seven days. Reportedly ham was recently sliced and not redated. Ham was redated during this inspection. Two accurate long stem thermometers available for use. Raw animal foods were stored separate from ready-to-eat. Reportedly soups are cooled in an ice bath and reheated on the stovetop. Operation reheats soup in the winter. |
|
8/25/2011 | Standard 1 | COLD HOLDING- Ambient air temperature of reach-in cooler at beginning of inspection was 47°F and half hour later at 44°F. Temperature may have been due to lunch rush and top lids staying open. Please monitor this cooler to assure 41°F and below is being maintained. See temperature log below of foods in this unit. PERSONNEL CLEANLINESS- Open beverages in kitchen. Food employees shall drink in a separate designated location or provide a covered beverage container. Discussed this requirement with employee. CHEMICAL- Scrubbing bubbles cleaner stored next to can opener on back preparation table. Store toxic chemicals below and away from food and equipment to prevent possible contamination. Cleaner was relocated during this inspection. Operation no longer has soup on the menu. Chili and marinara sauce are reheated to order. Operation will be a risk level 3 for the 2012-2013 license season if foods are not longer reheated in bulk. |
| No violation noted during this evaluation. | 9/2/2010 | COOLING- Chicken cooked from previous day was in a deep container and may have had lid on container. Chicken had an internal temperature of 51°F. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F in two hours and 70°F to 41°F for a total time of six hours. Discussed placing chicken on a sheet pan then transferred to a larger container. Similar procedure is reportedly down with wings. Discard any contaminated foods. HOLDING- See temperature log below. Potentially hazardous foods shall be held at 41°F and below and 135°F and above to prevent bacteria growth. Discussed chili should be cooked in the microwave or stovetop not in the steamtable. HANDWASHING- Provide soap and papertowels and the bar handwash sink to facilitate handwashing. Foods were date marked throughout. Accurate long stem thermometer available for use. Reportedly foods are reheated on the stovetop. Raw animal foods stored separate from ready-to-eat foods. Chemicals were properly labeled. |
1 User Review:
Nina
Added on Jul 8, 2014 7:42 PM
Would you recommend Spunkmeyer Pub to others? Yes
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