Beef 'o' Brady's, 1090 Williams Reserve Blvd. Unit P, Brunswick, OH - Restaurant inspection findings and violations

Business Info

Name: Beef 'O' Brady's
Type: Commercial < 25,000 Sq. Ft. Risk Level 3
Address: 1090 Williams Reserve Blvd. Unit P, Brunswick, OH
License #: FSO-C239-10
License holder: On the Fly LLC
Total inspections: 6
Last inspection: 5/30/2012

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Inspection findings	Inspection Date	Type	Comments
R/4.1 - Fryer baskets are becoming damaged. Food contact surfaces shall be smooth, free of breaks, cracks, or other imperfections. Replace baskets as needed to facilitate cleaning and prevent possible contamination. 4.4 - Gaskets torn on 3-door reach-in opposite the grill and bottom gasket of walk-in freezer is also torn. Door seals shall be intact, tight, and adjusted according to manufacturer specifications. Replace these gaskets. 4.5 - Fryers have grease build-up inside the doors and around the exterior. Equipment shall be free of an accumulation of dirt, dust and food residue. Clean built-up grease on fryers. R/5.1 - Repair leaking hand sink in the kitchen. Hot water was turned off due to leak. Plumbing system shall be maintained in good repair.	5/30/2012	Standard 1	No violations observed at this time. Raw animal foods were stored separate from each other and other ready-to-eat foods. Foods were properly reheated in the microwave. Frozen foods properly thawing in the walk-in cooler. Observed Chicken wings cooling in walk-in cooler in a shallow pan with the lid off.
4.5/4.6- Slicer and strainer for raw chicken from previous night was stored soiled. Clean and sanitize food contact surfaces to sight and touch. 5.1- Repair leaking hand wash sink in the kitchen. Hot water was turned off due to leak. Plumbing shall be in good repair. 6.4- Floor in the walk-in cooler had blood from raw chicken. Discussed placing something under raw chicken to help with maintaining floor. Clean the floor. 4.5- Exterior of fryers and charbroiler have grease build-up. Interior of back microwave has food debris build-up. Clean this. 4.1- Fryer baskets are becoming damaged. Replace baskets as needed to facilitate cleaning and prevent possible contamination. C6.4/4.7- Soiled aprons stored on storage shelving on top of single-use cups. Store soiled aprons in provided bag to be laundered and separate from single-use items.	11/3/2011	Standard2	DATE MARKING- Foods were date marked throughout except hotdogs had a date of 10/2. Reportedly date may have not been changed. Ready-to-eat potentially hazardous foods shall be consumed within seven days. HANDWASHING- No soap at the back hand wash sink. Reportedly a new dispenser is on order. Provide an adequate supply of hand soap to facilitate hand washing. Reportedly a small hand pump soap will be provided until new dispenser is received. Foods are reportedly cooling in an ice bath over night in the walk-in cooler. Accurate digital thermometer available for use. Raw animal foods were stored separate from each other and other ready-to-eat foods. Foods were properly reheated in the microwave.
4.4/4.5- Gaskets on two door freezer, three door cooler, and raw hamburger drawers are torn. Interior of cooler with refrigerated drawers has pooling water. Reportedly gaskets are scheduled to be replaced and line will be cleaned at this time to eliminate pooling water.	6/9/2011	Follow Up 1
3.0- Lemons in the walk-in cooler were moldy. Food shall be wholesome and unadulterated. Lemons were discarded during this inspection. 4.4/4.6- Sanitizer was initially not hooked up to the dish machine. When sanitizer tube was put in the bucket no residual was available of the final rinse. Food contact surfaces shall be sanitized. Utilize the three compartment sink until it is repaired. 4.5/4.6- Can opener blade and bracket have food debris build-up. Equipment on bottom shelf next to three compartment sink are also soiled. Clean and sanitize this equipment. 4.5- The shelving in the walk-in cooler has excessive mold growth. Clean the shelving. 6.4- Small flying insects in the bar area and by the dish machine. Provide adequate pest control measures. 6.4- Coats stored on green shelving with green food baskets. Store employee personal items separate from food and single-use items. 6.4- Floor in the walk-in cooler and floor and wall junctures throughout have food debris build-up. Clean the floors more thoroughly. 6.2- Replace two burned out lights under the hood. 4.5- Interior of microwave has food debris build-up. Side of grill next to fryer has grease build-up. Clean this. 4.2- Provide a chlorine test strip kit for the dish machine. 4.4- Gaskets on two door freezer, three door cooler, and raw hamburger drawers are damaged. Equipment shall be in good repair. 4.1- No thermometers were located in all coolers on the grill line which were holding at 41° or below. Provide these. 4.7- Dirty wiping cloths on shelving. Store soiled wiping cloths in a separate area to be laundered. 4.5- Cooler on grill line had large amount of pooling water in the bottom. Clean interior of coolers and make any necessary repairs. Note: New dish machine has been added and plumbing does not appear to be by code. This will be referred to Medina County Health Department plumbing department. possible cross contamination. Discussed with employee to relocate fish in the walk-in cooler. DATE MARKING- Foods throughout the walk-in cooler were not date marked including but not limited to roast beef, open hotdogs, cooked chicken pieces, and other deli meats. Ready-to-eat potentially hazardous foods shall be date marked when opened and consumed within seven days. Reportedly employee will date mark these foods. PERSON IN CHARGE- A person in charge shall be available at all times. Employee on site was knowledgeable but operation does not demonstrate code compliance. Foods were properly reheated in the oven. Accurate digital long stem thermometer available for use. Buttermilk in the reach-in cooler had a manufacturer date of May 5, 2011. This was discarded during this inspection.	5/25/2011	Standard 1	COOLING- Chili from night before was cooled in a large portion with the lid left on. Internal temperature of the chili was 49°F. Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and 70°F to 41° for a total time of six hours. Cool foods in shallow pans, ice bath, or chill sticks. Chili was discarded during this inspection. HANDWASHING- No paper towels at the hand wash sink next to the food preparation sink. Provide an adequate supply of paper towels to facilitate hand washing. Reportedly paper towels will be provided. CHEMICAL- Chemicals hanging on shelving unit with green plastic food baskets. Store toxic chemicals below and away from food and single-use items to prevent possible contamination. These chemicals were relocated during this inspection. PROTECTION FROM CONTAMINATION- Raw fish stored next to sub sandwiches and directly on macaroni and cheese in the walk-in cooler. Separate raw animal foods from each other and ready-to-eat foods to prevent
4.5/4.6- Slicer from previous evening had food debris build-up. Clean and sanitize in use food contact surfaces every four hours or when conrtamination occurs. 4.5- Interior of the three door cooler and end one door chicken cooler has food debris build-up in the interior. Clean this equipment thoroughly. 6.4- Floor in the walk-in cooler has food debris build-up including the floor and wall junctures. Clean the floor more thoroughly. 5.1- Repair the leaking three compartment sink.	11/29/2010	Standard2	PERSONNEL CLEANLINESS- Employee open beverages in the kitchen. Food employees shall drink in a separate designated area or provide a covered beverage container. Beverages were discarded during this inspection. REHEATING- Foods were being reheated in the steam table. Potentially hazardous foods shall be reheated rapidly to 165°F within two hours by placing on the stovetop or in the microwave. Steam tables are made to keep food hot and not rapid reheating. Reportedly foods will be placed in the microwave. HANDWASHING- No paper towels available at the kitchen hand wash sink. Provide an adequate supply of paper towels to facilitate hand washing. Paper towels were provided during this inspection. Discussed cooling procedure. Observed large portion of chili being reheated in the microwave. Reportedly chili was cooled in the same container. Divide foods into smaller portions, use an ice bath, or chill sticks for rapidly cooler.
5.1- Three compartment sink and two hand wash sinks were leaking. Plumbing shall be in good repair. 4.4- Gaskets on the two door freezer are torn. Equipment shall be in good repair. 4.4- Pooling water under the on door cooler. Make any necessary repair. 6.2- Replace the three burned out lights under the ventilation hood. 4.5- Clean the shelving under the grill area. 3.2- Food stored on the floor in the walk-in freezer. Store food six inches off the floor.	6/1/2010	Standard 1	PERSONNEL CLEANLINESS- Open employee beverage on the grill line. Food employees shall drink in a separate designated area or provide a covered beverage container. Reportedly lids are available for drinks. DATE MARKING- Foods were dated throughout except for the open ham. Ready-to-eat foods shall be date marked when opened and discarded within seven days. Turkey was also dated marked for 5/23. Ham was dated and reportedly turkey will be discarded. CROSS CONTAMINATION- Precooked ribs stored with raw hamburgers. Store raw animal foods separate from ready-to eat to prevent possible contamination. Operation is cooling and reheating in bulk chili, queso dip, and soup of the day. Operation will be a risk level 4 for the 2011-2012 license season. Logs are maintained with reheat temperatures above 165°F. Reportedly foods are cooled in an ice bath.

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