Rawiga Country Club, 10353 Rawiga Road, Brunswick, OH - Restaurant inspection findings and violations
Business Info
Name: Rawiga Country Club
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 10353 Rawiga Road, Brunswick, OH
License #: FSO-C325-11
License holder: Rawiga Country Club
Total inspections: 3
Last inspection: 11/15/2011
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 10353 Rawiga Road, Brunswick, OH
License #: FSO-C325-11
License holder: Rawiga Country Club
Total inspections: 3
Last inspection: 11/15/2011
Inspection findings | Inspection Date | Type | Comments |
|---|---|---|---|
|
11/15/2011 | Standard2 | REHEATING- Soups were reheating in the steam table. See temperature log below. Potentially hazardous foods shall be reheated on the stovetop or microwave to 165°F within two hours. If foods do not reach 165°F within two hours they must be discarded. DATE MARKING- Date marking was not consistent throughout. Gyro meat had a date of 10/31 and chicken salad 11/7. Foods that were not date marked include but not limited to cooked chicken, chili, ham, and turkey. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. Discard foods past seven days and date or discard foods that need dated. Accurate long stem thermometer available for use. Discussed cooling and soups cannot be cooled in large portions unless they are put in an ice bath or chill stick in order to reach 70°F within two hours and 70°-41°F for a total time of six hours. Chemicals were properly labeled. Raw animal foods stored separate from ready-to-eat. |
|
6/2/2011 | Standard 1 | PROTECTION FROM CONTAMINATION- Whole raw shell eggs stored above english muffins in the upright cooler. Raw hamburger container stored in a container of cooked ham. Store raw animal foods separate from each other and other ready-to-eat foods to prevent possible contamination. These foods were relocated during this inspection. COLD HOLDING- Large amount of cheese slices stored on top of reach-in. Cheese had an internal temperature of 45°F. Cheese was relocated to the bottom of the cooler. Maintain potentially hazardous foods cold at 41°F and below. DATE MARKING- Cut watermelon in the walk-in cooler was not dated. Ready-to-eat potentially hazardous foods she be date marked when opened or prepared. This was date marked during this inspection. Other foods were date marked throughout. Discussed cooling of foods and reportedly the chill sticks are used. Discussed not letting food sit at room temperature to cool. Cool foods in walk-in cooler in small portions. |
|
11/9/2010 | Standard2 | COOLING- Potato soup in walk-in cooling in walk-in cooler in a covered large portion. After one hour soup had an internal temperature of 155°F. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F within two hours and 70°F to 41°F for a total of six hours. A chill stick was placed inside the large portion of soup. DATE MARKING- Open ham, turkey, and roast beef were not date marked. Ready-to-eat foods shall be date marked when opened or prepared and consumed within seven days. CHEMICAL- Spic N Span stored on counter next to sausage. Store toxic chemicals below and away from food and singleuse items to prevent possible contamination. Chemical was relocated. One accurate thermometer available for use. Sausage thawing on the counter with an exterior temperature of 25°F. Sausage must be placed in the cooler to thaw once exterior reaches 41°F. |
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