Winking Lizard, 3634 Center Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations

Business Info

Name: Winking Lizard
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 3634 Center Rd., Brunswick, OH 44212
License #: FSO-C33-10
License holder: Winking Lizard of Brunswick
Total inspections: 4
Last inspection: 12/27/2011

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Inspection findings	Inspection Date	Type	Comments
4.5/4.6 Observed brown build-up surrounding the ice maker top ice shield and chute. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch. 4.4 Observed the following reach-in coolers with improper ambient air temperatures: -C/across from grill 44°F -across from pizza oven 45°F Maintain coolers with potentially hazardous foods (PHFs) at 41°F or below. See CCP dated 12/27/11. PIC adjusted the temperature on the unit across from the grill and it reached 40°F. Move the PHFs out of the unit across from the pizza oven until 41°F or below is reached. R/4.2 Provide a quat test kit in order to monitor the quat sanitizer in the wiping cloth buckets. Sanitizer was properly at 200ppm today. R/6.4 Resurface the chipping dry storage room floor in order to create a more easily cleanable surface. C/6.4 Observed an employee coat stored on a box of crackers. Store employee personal items in a separate designated area. C/6.4 Observed spotlights stored on top of silverware. Store maintenance tools in a separate area in order to prevent possible contamination. 4.5 Clean the vent hood above the broiler in order to remove black build-up. 3.2 Label the flour container in the dry goods room in order to prevent confusion or misuse.	12/27/2011	Standard2	R/PROTECTION FROM CONTAMINATION: Observed a can of pineapple, in the dry goods storage area, dented on the seal. Store dented canned goods in a separate area for return. Do not use damaged canned goods in order to prevent possible contamination. PIC discarded the dented can. R/TEMPERATURE MEASURING DEVICE: Observed the long stem thermometer reading 28°F in an ice bath. Maintain thermometers accurate to 32°F +/- 2°F, in an ice bath, in order to properly monitor food temperatures. Thermometer was calibrated today. COLD HOLDING: Observed cut tomatoes and chicken pieces cold holding improperly (see temp log) due to improper ambient air temperatures of the coolers (see Standard 2 dated 12/27). Maintain potentially hazardous foods cold holding at 41°F or below in order to limit bacterial growth. PIC adjusted temperatures today and agreed to move the chicken pieces to a working unit. -Observed proper reheating on the stove top. -Observed proper cooling in the walk-in cooler
4.1 Unable to locate thermometer in the bar keg cooler with milk. Provide an accurate thermometer in coolers with potentially hazardous foods (PHFs) in order to monitor ambient air temperature. Cooler ambient air temperature is properly below 41°F. 4.2 Provide a quat test kit in order to monitor the quat sanitizer in the kitchen. Sanitizer was properly at 200ppm today. 6.4 Resurface the chipping dry storage room floor in order to create a more easily cleanable surface.	7/22/2011	Standard 1	PROTECTION FROM CONTAMINATION: Observed a can of black olives, on the can rack, dented on the seal. Store dented canned goods in a separate area for return. Do not use damaged canned goods in order to prevent possible contamination. PIC relocated the dented can. DATEMARKING: Observed 2 plastic bags of pork dated 7/12 in the walk-in cooler. Ready-to-eat, PHFs shall be dated the day of opening or preparation and used or discarded within 7 days. PIC discarded the pork today. TEMPERATURE MEASURING DEVICE: Observed the long stem thermometer reading 42°F in an ice bath. Maintain thermometers accurate to 32°F +/- 2°F, in an ice bath, in order to properly monitor food temperatures. Thermometer was calibrated today. -Observed proper raw animal storage throughout. -Observed employees wearing single-use gloves to avoid bare hand contact. -Observed proper chemical storage throughout.
No violations at today's inspection.	1/28/2011	Standard2	No violations at today's inspection. -One accurate long stem thermometer available for use. -Observed proper thawing in the walk-in cooler. -Observed proper date marking of potentially hazardous, ready-to-eat foods. -PIC is knowledgeable of proper cooling procedures, in small portions/shallow pans under refrigeration. -Reportedly, soups are reheated in shallow pans on the flat top grill and temperatures reach 165°F in under 2 hours. -Consumer Advisory available for items that may be served under-cooked.
*4.4 Observed quat sanitizer in the wiping cloth buckets at a concentration above 200ppm. Maintain quat sanitizer at 200ppm. 4.2 Provide a quat sanitizer test kit in order to monitor sanitizer concentration. 4.4 Observed the following torn door seals -R/walk-in freezer door -Victory upright cooler (far left door) Repair these. 4.5 Observed ice build-up in the walk-in freezer. Repair this and maintain foods protected from possible contamination. BAR 4.4 Observed the ambient air temperature of the keg cooler at 50°F. Maintain coolers that hold potentially hazardous foods (PHF) at 41°F or below. Milk was relocated to another reach-in that was holding below 41°F. The 7/22 date was the "frozen on" date. PIC stated that the sausage had been pulled on Sunday and re-dated the bag NOTE: Pepperoni and sausage in the pizza prep cooler were being prepped at my arrival and were above 41°F. PIC agreed to monitor the foods in order to ensure that 41°F or below is reached within 4 hours. The ambient air temperature of the reach-in cooler was 38°F -1 accurate long stem thermometers available for use. -Observed an employee wearing single use gloves to avoid bare hand contact with ready-to-eat food. -Observed proper raw animal food storage throughout	8/17/2010	Standard 1	COLD HOLDING: Observed chicken wings cold holding at 40°F-43°F. Potentially hazardous foods shall be cold holding at 41°F or below, throughout, in order to limit bacterial growth. Be sure that chicken wings are cooled rapidly from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours before placing into large containers for cold holding. Discussed with PIC. REHEATING: Observed reheated cheese sauce hot holding at 110°F. Foods shall be reheated to 165°F within 2 hours and hot hold at 135°F or above. PIC placed cheese sauce in the microwave to bring up to temp. PERSONAL CLEANLINESS: Observed an open beverage above clean dishes in the warewashing area. Drink from covered beverage containers in order to prevent possible contamination. PIC discarded the beverage. DATE MARKING: Observed an opened bag of sausage marked 7/22. Foods shall be dated the day of opening or preparation (or pulled from freezer) and used or discarded within 7 days.

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