Old World Deli, 1667 Pearl Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations
Business Info
Name: Old World Deli
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 1667 Pearl Rd., Brunswick, OH 44212
License #: FSO-C161-10
License holder: AJG Foods, Inc.
Total inspections: 4
Last inspection: 1/4/2012
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 1667 Pearl Rd., Brunswick, OH 44212
License #: FSO-C161-10
License holder: AJG Foods, Inc.
Total inspections: 4
Last inspection: 1/4/2012
Inspection findings | Inspection Date | Type | Comments |
|---|---|---|---|
|
1/4/2012 | Standard2 | R/PROTECTION FROM CONTAMINATION: Observed raw bacon stored above deli meats in the upright cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. Raw bacon was relocated to the bottom shelf today. TEMPERATURE MEASURING DEVICE: Observed one long stem thermometer reading 24°F in the 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. 2 other accurate long stem thermometers were available. COLD HOLDING: Observed chicken and tuna salad cold holding improperly in the display cooler (see temp log). Maintain potentially hazardous foods (PHFs) cold holding at 41°F or below in order to limit bacterial growth. PIC cleaned the condenser on the cooler and the ambient air temperature returned to 38°F (see Standard 2 report 1/4/12). -Observed proper glove use. -PIC knowledgeable of proper cooling/reheating |
|
8/5/2011 | Standard 1 | PROTECTION FROM CONTAMINATION: Observed raw shell eggs stored above onions in the upright cooler near the 3- compartment sink. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. Raw shell eggs were relocated to the bottom shelf today. -Observed proper date marking throughout. -PIC knowledgeable of proper cooling procedures using an ice bath. -PIC knowledgeable of proper reheating procedures using the microwave. -One accurate digital thermometer available for use. -Observed proper glove use in order to prevent bare hand contact with ready-to-eat foods. |
|
2/8/2011 | Standard2 | TEMPERATURE MEASURING DEVICE: One inaccurate long stem thermometer observed. Thermometers shall be accurate to 32°F +/- 2°F in an ice bath. Thermometer was calibrated today. 3 other long stem thermometers were accurate and available for use. HOT HOLDING: Observed gyro meat in the hot holding cabinet at 126°F. Foods shall be hot holding at 135°F or above to limit bacterial growth. PIC placed the meat on the grill to raise the temp for hot holding. -Observed proper date marking throughout. -Observed proper cooling of soups in an ice bath. -Observed proper reheating of soups on the stove top. -Observed proper chemical labeling and storage. |
|
9/1/2010 | Standard 1 | -Observed proper date marking throughout. -Observed proper chemical labeling and storage. -PIC displayed knowledge of proper cooling and reheating procedures. -Observed employees using single-use gloves in order to prevent bare hand contact. -One accurate long stem thermometer available for use. |
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