- The following are repeat violations from the Standard 2 inspection dated 2/16/12:
- *4.5/4.6 Observed food debris on the fryer baskets. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *3.4 The following foods were lacking a date mark or held beyond 7 days:
- -lasagna 2/24
- -salami 2/23 or 2/25
- -ribs 2/19
- -Oreo Mousse cake no date
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. NOTE: Remove old stickers from containers to avoid confusion.
- *3.2 Observed the following raw animal foods stored improperly:
- -raw shrimp stored above cooked chicken wings
- -raw steak stored in the same pan as cooked ribs
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- R/3.2 Observed flour/white substance containers throughout that were lacking labels. Label all unidentifiable substances in order to prevent confusion or misuse.
- 6.2 Observed all of the light bulbs missing from under the vent hood. Replace these in order to provide adequate lighting. NOTE:
- Reportedly, the lights are on order.
- 4.4 Observed the following damaged equipment:
- -torn door seal on the upright cooler in the kitchen
- -ice machine lid interior NOTE: Reportedly, a new ice machine lid is on order.
- Repair these in order to keep equipment in good repair.
- 6.4 Observed minimal pooling water on the floor in the dish washing area. Reportedly, a leak at the building's foundation is the source. Reportedly, the issue has been addressed and repairs are scheduled for the spring. Mop the water as often as necessary and do not store food or equipment near pooling water.
|
3/5/2012 | Follow Up 1 | |
- *4.5/4.6 Observed grease and food debris on the fryer baskets. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- R/*7.0 Observed the following chemicals lacking a label:
- -spray bottle under the hand sink with purple liquid
- -spray bottle near the walk-in with blue liquid
- Label all toxic chemicals in order to prevent confusion or misuse.
- *3.4 The following foods were lacking a date mark or held beyond 7 days:
- -2/7 ribs in the upright cooler
- -no date on cut ham in the upright cooler
- -no date on cooked pastas in the upright cooler
- -no date on cut turkey in the walk-in cooler
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/*3.2 Observed raw lamb burgers stored above ready-to-eat foods in the upright cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- C/*7.2 Observed the following chemicals stored improperly:
- -butane stored above the slicer/prep table
- -cold medicine stored above the slicer/prep table
- -WD40 stored above the slicer/prep table
- Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- R/3.2 Observed flour/white substance containers throughout that were lacking labels. Label all unidentifiable substances in order to prevent confusion or misuse.
- 6.2 Observed all of the light bulbs missing from under the vent hood. Replace these in order to provide adequate lighting.
- 4.4 Observed the following damaged equipment:
- -torn door seal on the upright cooler in the kitchen
- -ice machine lid interior
- Repair these in order to keep equipment in good repair.
- R/3.2 Observed 2 scoops stored in the ice bin in the waitress area. Store ice scoops out of the ice in order to avoid possible contamination.
- R/4.1 No thermometer observed in the salad cooler. Provide an accurate thermometer in coolers with PHFs in order to monitor ambient air temperature. Ambient air temperature was properly below 41°F today.
- 6.4 Observed pooling water on the floor in the dish washing area. Reportedly, a leak at the building's foundation is the source.
- Reportedly, the issue has been addressed and repairs are scheduled for the spring. Mop the water as often as necessary and do not store food or equipment near pooling water.
- NOTE: Outdoor bar is closed for the winter season.
- NOTE: PIC reported that soups are reheated for hot holding. Be reminded that a Level 3 Food Service Operation license only permits reheating in individual portions. A Level 4 license will be necessary if reheating for hot holding is observed in the future.
- -Observed proper thawing under refrigeration.
- -Observed 5 accurate long stem thermometers available.
- -Observed proper cold holding temperatures throughout.
|
2/16/2012 | Standard2 | |
- C/*7.0 Observed a spray bottle of cleaner on the outside bar lacking a label. Label toxic chemicals in order to avoid confusion or misuse.
- *4.2 Unable to locate a long stem thermometer for food temperatures. Provide an accurate thermometer, ranging from 0°F-
- 220°F, in order to monitor food temperatures.
- R/C/3.2 Observed the ice scoop stored in the ice maker and the indoor bar ice bin. Store scoop handles out of the ice in order to prevent possible contamination.
- R/C/4.1 Unable to locate a thermometer in the salad cooler and the larger reach-in cooler in the kitchen. Provide an accurate thermometer in all refrigerated units in order to ensure 41°F is maintained. The ambient air temperatures were below 41°F today.
- C/3.2 The following were lacking labels:
- -flour containers
- -sugar containers
- -water squeeze bottle
- Label all unidentifiable substances (white, clear, etc) in order to avoid confusion or misuse.
- C/6.2 Replace the light shield in the walk-in cooler in order to prevent possible contamination from glass.
- NOTE: Spaghetti, rice, and penne didn't have dates in the kitchen upright cooler. However, these items were properly dated in the walk-in. Reportedly, the gyro meat and meatballs are used within 24 hours.
- -Observed proper raw animal food storage.
- -Potentially hazardous foods were cold holding properly below 41°F.
|
7/18/2011 | Standard 1 | |
- *4.5/4.6 The following food contact surfaces need cleaned:
- -food debris on pizza pans
- -food debris in plastic container storing pizza pans
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 6.4 Clean the floor under the pop syrup rack and the fountain pop machine in order to remove dirt and debris.
- 3.2 Observed the ice scoop stored in the fountain pop ice bin and Solo cups used as scoops in the salad cooler. Store scoops out of ice and provide scoops with handles in order to prevent possible contamination from hands.
- 4.1 Unable to locate a thermometer in the salad cooler. Provide an accurate thermometer in all refrigerated units in order to ensure 41°F is maintained. The ambient air temperature is 38°F today.
- 4.5 The following equipment needs cleaned:
- -grease build-up on vent hood
- -grease build-up on side of Vulcan broiler near griddle
- -grease build-up in fryer cabinet
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- 3.2 Label honey squeeze bottles in order to prevent confusion or misuse.
- 4.2 Replace the damaged chlorine test kit in order to monitor the concentration of the dish machine sanitizer.
- 6.4 Observed damaged fryer baskets. Replace these.
- NOTE: Kenmore household cooler is used for non-potentially hazardous foods only.
- NOTE: Discussed storing pitchers only in ice not used for human consumption.
|
12/16/2010 | Standard2 | Person-in-Charge present: Josh, Gina, and Artie
One accurate digital thermometer available for use.
Observed raw animal foods properly stored on the bottom shelf of the walk-in cooler below ready-to-eat foods to prevent possible cross-contamination.
Ready-to-eat foods are dated throughout.
VIII Date Marking: Philly steak dated 12/8 and tuna salad dated 12/3. Ready-to-eat food shall be consumed or discarded within 7 days. Discard food stored longer than 7 days.
XI Protection from Contamination: Observed raw fish stored above ready-to-eat food (fried pickles) in upright cooler in kitchen. Properly store raw animal foods below ready-to-eat foods to prevent cross-contamination. Person-in-Charge relocated fish today.
XII Chemical: Observed pain reliever stored next to olive oil on shelf above food prep table. Personal medications shall be stored in a designated area to prevent possible contamination. Person-in-Charge relocated medicine today.
|
- The following are repeat violation from the Standard 1 and Critical Control Point reports dated 6/21/2010:
- *2.4/6.2 Observed the indoor bar lacking soap and the dish room hand sink lacking paper towels. Maintain all hand sinks stocked with soap and paper towels in order to facilitate proper hand washing. Unable to replace paper towels because delivery of products has not arrived and no extras were available.
- *3.2 Observed 2 severely dented cans of Pineapple Juice and 1 severely dented can of Pineapple Slices on the dry goods shelf.
- Do not use dented canned goods in order to prevent possible contamination. Store dented cans in a separate designated area.
- *7.0 Observed one unlabeled spray bottle, with green liquid, on the chemical shelf. Label all toxic chemicals in order to prevent confusion or misuse.
- C/*3.2/2.4 Observed employee slicing onions with bare hands. When handling ready-to-eat foods, wear single use gloves or use utensils in order to prevent bare hand contact.
- *3.2 Metal shavings and other build-up observed around the can opener blade. Clean and sharpen the blade in order to prevent possible contamination.
- 4.4 Repair the torn door seal on the 1 door reach-in cooler.
- 5.1 No hand sink observed at the outdoor, full-service bar. Provide a hand sink in order to properly wash hands before mixing drinks, handling fruit, etc
- Contact Brunswick City Plumbing Dept prior to adding the hand sink in order to obtain proper permits. Discussed Cambro portable hand washing facility.
- NOTE: Unable to verify the ambient air temperature of the Kenmore in the kitchen. Reportedly, this cooler will be used for olives and lemons (non-potentially hazardous foods) only.
- NOTE: Unable to check the dish machine today because Alco was installing a new machine. Use the 3 compartment sink for washing and sanitizing equipment until repairs are done.
- NOTE: The house hold coolers in the outdoor bar area are approved for bottled, non-potentially hazardous foods/beverages only.
- The following critical violation was observed today:
- *3.4 Observed reheated chili, placed into the warmer for hot holding, at 110°F. Foods shall be reheated to 165°F, throughout, in order to limit bacterial growth.
|
7/6/2010 | Follow Up 1 | |
Restaurant representatives - add corrected or new information about The Grille, 1813 Pearl Road, Brunswick, OH 44212 »