Fatbob Pizza, 1739 Pearl Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Comments |
|---|
- C/R/*3.4 Observed the following foods lacking a date mark:
- -opened deli turkey (12/7)
- -opened deli ham (12/3)
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- *3.1 Observed lobster cream sauce, made in the PIC's home, in the reach-in cooler for use on a specialty pizza. Foods shall be prepared in the licensed location only. Use only foods from an approved source. Discussed purchasing NSF equipment in order to prepare the sauce in the licensed operation.
- C/*4.2 Observed one long stem thermometer reading 28°F in the ice bath. Maintain thermometers accurate to 32°F +/- 2°F, in the ice bath, in order to properly monitor food temperatures. One accurate thermometer was also available.
- R/4.4 Repair the torn door seals on the walk-in cooler and walk-in freezer.
- 4.5/3.2 Observed ice build-up in the walk-in freezer. Make any necessary repairs and maintain foods protected from possible contamination.
- NOTE: Discussed washing, rinsing, and sanitizing utensils used with PHFs every 4 hours.
- -Observed proper raw animal food storage.
- -Observed proper cold holding temperatures (41°F or below) throughout.
- -Observed proper chemical labeling and storage.
- -Observed proper single-use glove use in order to prevent bare hand contact with ready-to-eat foods.
|
12/8/2011 | Standard2 | |
- C/*3.2 Observed the following raw animal foods stored improperly:
- -raw shell eggs stored above cole slaw and salad dressing in the walk-in cooler
- -raw sausage behind onions in the prep cooler
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- C/*3.4 Observed the following foods lacking a date mark or held beyond 7 days:
- -opened meatballs lacking a date
- -opened ground beef pieces dated 6/3
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/*7.0 Observed a spray bottle of degreaser lacking a label. Label all toxic chemicals in order to prevent confusion or misuse.
- 4.4 Repair the torn door seals on the walk-in cooler and walk-in freezer.
- 4.2 Provide a quat sanitizer test kit in order to monitor the concentration of the quat tablets in the wiping cloth buckets. Maintain quat sanitizer at 200ppm. Clorine sanitizer and test kit available. Maintain chlorine sanitizer at 50-200ppm.
- 6.4 Observed a water damaged ceiling tile in the flour storage area. Make any necessary repairs and replace the tile. Maintain all food and equipment protected from possible contamination.
- -One accurate long stem thermometer available for use.
- -PHFs were cold holding properly below 41°F.
|
6/16/2011 | 30 Day | |
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