Brunswick High School West, 3641 Center Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations

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Business Info

Name: Brunswick High School West
Type: Non-Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 3641 Center Rd., Brunswick, OH 44212
License #: FSO-NC26-11
License holder: Brunswick City Schools
Total inspections: 4
Last inspection: 5/15/2012
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Inspection findings

Inspection Date

Type

Comments
  • 4.4 Observed the shelves in the Traulsen four door unit, and throughout the storage area were rusty. Clean or repair this area.
  • 6.4 Observed the base cove by the garbage can and preparation sink was damaged. Repair this area to provide a cleanable surface.
  • 4.4/4.5 Repair or clean the pooling water in the one door milk cooler to provide a cleanable surface.
  • 4.4 Repair the damaged door seal on the Hobart yellow freezer unit, to facilitate with temperature maintenance and to provide a cleanable surface.
  • 4.8 Store the refrigeration rack six inches off the floor to facilitate cleaning and to prevent contamination.
 5/15/2012Standard 1PROTECTION FROM CONTAMINATION: Observed cans of applesauce and green beans, stored on the can rack, dented on the seams. Packages of food shall be in good condition to protect the integrity of the contents and to prevent potential contaminants. Store damaged cans in a separate designated area. PIC relocated the cans today.
HOLDING/4.2: Observed numerous cheese and pepperoni pizzas were holding at 64-65°F at room temperature for approximately 2 hours. Foods shall be kept cold at 41°F and below to limit the growth of organisms. Discussed with PIC to keep the pizzas under refrigeration after being topped with toppings (ex: cheese and pepperoni), but no refrigeration space in available. Provide adequate refrigeration to meet the needs of the operation and its menu.
Discussed holding and cold holding of watermelon with PIC.
One accurate temperature measuring device was available for use.
Discussed date marking foods within 24 hours from removing them from the freezer unit.
  • R/5.1 Observed the spray hose, on the dish area sink, hanging below the flood level rim. Repair the spring in order to keep the spray hose elevated above the flood rim and prevent possible contamination.
 10/19/2011Standard2THAWING/COLD HOLDING: Observed trays of pizza, awaiting prep next to the oven, cold holding improperly at 57°F.
Thaw foods properly under refrigeration, under cold running water, or as part of the cooking process. Slacking foods outside of refrigeration is permitted only if the internal temperature of the food product does not exceed 41°F. Maintain potentially hazardous foods (PHFs) cold holding at 41°F or below to limit bacterial growth. PIC placed pizza into the cooler today.
PROTECTION FROM CONTAMINATION: Observed cans of vegetarian beans and green beans, stored on the can rack, dented on the seal. Do not use canned goods with dented seal in order to prevent possible contamination. Store damaged cans in a separate designated area. PIC relocated the cans today.
-1 accurate digital thermometer available for use.
-Observed proper glove use.
-Observed proper chemical storage and labeling.
-PIC reported proper cooling/reheating procedures.
  • 5.1 Observed the spray hose, on the dish area sink, hanging below the flood level rim and into the water. Repair the spring in order to keep the spray hose elevated above the flood rim and prevent possible contamination.
  • NOTE: Operation provided an indirectly drained prep sink in the food service area.
 5/10/2011Standard 1HOT HOLDING: Observed pizza, on top of the steam tables, hot holding improperly at 127°F. Maintain potentially hazardous foods (PHFs) hot holding at 135°F or above in order to limit bacterial growth. Discussed submitting time-inlieu of temperature procedure to MCHD regarding pizza. Discussed marking the pizza with the time it left temperature control and use or discard within 4 hours.
-Observed employees wearing single-use gloves in order to prevent bare hand contact.
-Observed proper thawing of taco meat under refrigeration.
-Observed proper chemical storage and labeling.
-PIC reported proper cooling procedures in the freezer.
  • *4.4 Observed the dish machine sanitizing rinse below 180°F. The operation does not have a 3 compartment sink. Call for repairs today and fax a copy of the completed work order to MCHD.
  • R/6.4 Observed dirt/debris on the floors under and behind shelving in the dry storage area. Physical facilities shall be maintained clean.
  • R/6.4 Clean the pop splash from the wall behind dry storage shelving.
  • R/5.3 Provide an indirectly drained food preparation sink to wash produce, drain pasta, etc in order to prevent possible contamination. Contact Brunswick City plumbing division prior to installation for approval and permit.
  • 4.5 Clean the exterior of the Slushie syrup nozzles in order to remove splash/build-up.
  • Take steps necessary to correct repeat violations.
 11/4/2010Standard2THAWING: Observed pizza slacking on the rolling rack at 61°F. Potentially hazardous foods that are thawing or slacking shall not rise above 41°F. Discussed thawing under refrigeration and pulling smaller amounts of food to slack in order to avoid the temperature danger zone.
PROTECTION FROM CONTAMINATION: Observed a dented can of Pudding (on the seam) on the can rack. Do not use dented canned goods in order to prevent possible contamination. Store damaged canned goods in a separate designated area for return/credit. PIC relocated the can.
-One accurate long stem thermometer was available for use.
-PIC displayed knowledge of proper cooling procedures, small portions in the freezer or cooler.

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