Savory Sub Cafe & Pizzeria, 3840 B Center Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations

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Business Info

Name: Savory Sub Cafe & Pizzeria
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 3840 B Center Rd., Brunswick, OH 44212
License #: FSO-C329-12
License holder: TNT Enterprises of Cleveland, LLC
Total inspections: 3
Last inspection: 4/11/2012
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Inspection findings

Inspection Date

Type

Comments
  • *4.0 Observed black garbage bags were used to line reused tomato boxes with frozen bread dough. Equipment shall be composed of materials that will not impart odors or tastes into the food product. Do not reuse cardboard boxes or garbage bags.
  • Provide food grade containers.
  • 6.4 Observed a gap between the door frame and the wall surface surrounding the side door. Repair this area to provide a cleanable surface.
  • 6.4 Repair the damaged wall surface behind the slicer to provide a cleanable surface.
  • 6.4 Observed employee aprons hanging on the pizza box rack. Store employee personal items in a separate designated area in order to prevent possible contamination.
  • R/6.4 Clean the ceiling vent, ceiling tiles, and walls, above and surrounding the pizza oven which are soiled or stained.
  • 4.5/6.4 Clean the exterior of the Lincoln oven, Super System Hot Cabinet, exterior and interior of the pizza oven and floor surface under the rear equipment rack which soiled.
  • 6.2 Repair the non-functioning light fixture in the restroom, to provide 20 foot-candles of lighting.
  • 4.8 Provide individually wrapped stirrers or and approved dispenser to prevent consumer contamination.
  • 4.1/9.0 Operation added a household Keurig machine to the operation. Provide commercial grade or NSF approved equipment.
 4/11/2012Critical Control Point 2DATE MARKING: Observed the corned beef, gyro pieces were lacking date marking and the chicken pieces were dated
4/3/12. Food shall be dated the day of preparation, when opened, or removed from the freezer unit and shall be used or discarded in seven calendar day. PIC agreed to properly date mark or discard these food items.
Note: This inspector was unable to obtain paper towels from the paper towel dispenser. Paper towel were available but were jammed in the dispenser. Monitor the dispenser to assure an adequate supply of paper towels area available.
Time in lieu of temperature procedures were being followed for the pepperoni pizza during this inspection.
Discussed with PIC, foods shall be rapidly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to limit the growth of organisms.
  • Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the eggs today.
  • TEMPERATURE MEASURING DEVICE: Observed a non-functioning digital thermometer. Provide an accurate long stem thermometer in order to monitor food temperatures. PIC agreed to purchase a functioning thermometer.
  • NOTE: Time-in-lieu of temperature procedure submitted today for the pizza.
  • -Observed proper date marking.
  • -Observed proper chemical storage and labeling.
  • -Observed employees wearing single-use gloves to prevent bare hand contact.
  • -Observed proper thawing in the walk-in cooler.
  • R/*4.4 Observed the ambient air temperature of the bottom drawer of the prep cooler at 47°F. Potentially hazardous foods
  • (PHFs) in the unit were cold holding improperly (see critical control point report dated 10/12/2011). Maintain ambient air temperature at 41°F or below in order to keep PHFs at 41°F or below.
  • R/4.2 Provide a quat sanitizer test kit in order to monitor the concentration of the quat sanitizer. Maintain quat sanitizer at
  • 200ppm in order to effectively sanitize. A chlorine test kit was available today for the bleach.
  • 6.4 Observed employee coats hanging on the pop syrup rack. Store employee personal items in a separate designated area in order to prevent possible contamination.
  • 6.4 Clean the ceiling vent above the pizza oven in order to remove dust build-up.
  • 4.5 Observed some trays with grease build-up/baked on. When trays become difficult to clean they must be replaced with cleanable equipment.
 10/12/2011Critical Control Point 2R/COLD HOLDING: Observed deli meats cold holding improperly in the bottom drawer of the prep cooler (See temperature log). Maintain potentially hazardous foods (PHFs) cold holding at 41°F or below in order to limit bacterial growth. Ambient air temperature of the bottom drawer was 47°F (see Standard 1 report dated 10/12/2011). PIC relocated the deli meats. Fax MCHD a copy of the completed work order. Also, observed corned beef, stacked high, in the prep cooler at 46°F. PIC relocated some of the corned beef today in order to maintain at 41°F.
R/HANDWASHING: Observed the front handsink blocked by green sanitizer bucket and lacking soap. Maintain all handwashing facilities easily accessible at all times in order to facilitate proper handwashing. Maintain hand sinks stocked with soap and paper towels at all times. PIC relocated the bucket and provided soap.
PROTECTION FROM CONTAMINATION: Observed a flat of raw shell eggs stored above vegetables in the walk-in cooler.
  • *4.4 Observed the ambient air temperature of the prep top/reach-in cooler at 46°F. Potentially hazardous foods (PHFs) in the unit were cold holding improperly (see critical control point report dated 5/4/2011). Maintain ambient air temperature at 41°F or below in order to keep PHFs at 41°F or below (see critical control point report dated 5/4/2011).
  • 4.2 Provide a quat sanitizer test kit in order to monitor the concentration of the quat sanitizer. Maintain quat sanitizer at 200ppm in order to effectively sanitize.
 5/4/2011Standard 1COLD HOLDING: Observed the following foods cold holding improperly in the veggie prep top/reach-in cooler:
-cut tomatoes 44°F
-shredded cheese 43°-45°F
-potato salad 43°F
Maintain potentially hazardous foods (PHFs) cold holding at 41°F or below in order to limit bacterial growth. Ambient air temperature of the reach-in/prep top was 46°F (see Standard 1 report dated 5/4/2011). PIC adjusted the temperature and agreed to relocate the PHFs. Ambient air and PHFs temperatures will be verified at report review at 9 a.m. on
5/5/2011.
HANDWASHING: Observed the rear handsink blocked by to-go containers. Maintain all handwashing facilities easily accessible at all times in order to facilitate proper handwashing. PIC relocated the to-go containers.
NOTE: Submit a time-in-lieu of temperature procedure for the pizza to MCHD.
-1 accurate digital thermometer available for use.
-Observed proper raw animal food storage throughout.

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