Westfield Group Half Way House, 6500 Greenwich Road, Brunswick, OH - Restaurant inspection findings and violations



Business Info

Name: Westfield Group Half Way House
Type: Commercial < 25,000 Sq. Ft. Risk Level 3
Address: 6500 Greenwich Road, Brunswick, OH
License #: FSO-C114-10
License holder: Ohio Farmers Insurance Company
Total inspections: 5
Last inspection: 10/25/2011

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Inspection findings

Inspection Date

Type

Comments

  • 4.4/4.6- Dish machine did not reach 180°F on the final rinse. Food contact surfaces must be sanitized. Utilize the three compartment sink until it is repaired. Reportedly dish machine may be replaced in the spring.
  • *4.5/4.6- Knife in rack had food debris build-up. Clean and sanitize food contact surfaces to sight and touch.
  • 4.5- The following areas has grease build-up: hood, sides of char broilers, and sides of fryers. Clean this equipment.
  • 6.4- Small flying insects in dish machine area. Provide adequate pest control measures.
  • 4.1- Scoop on the ice machine is cracked and damaged. Replace scoop to prevent possible contamination.
  • C4.1- Provide an accurate thermometer in the reach-in cooler on the cook's line.
  • Grill room closed end of November until end of March. Does remain open for parties.
10/25/2011Standard2DATE MARKING- Foods were either not dated or past the seven day consume by date. These foods include but not limited to deli meat 10/13, cooked pasta 10/15, cooked mushrooms 10/7, cheesecake 10/16, and no dates on corned beef, creamed spinach, crab cakes, and ham. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. These foods were either discarded or properly dated.
Foods are cooled in shallow portions.
Accurate long stem thermometer available for use.
Foods are properly reheated in the steamer.
  • 6.2 No papertowels at handwash sink. Provide an adequate supply of papertowels to facilitate handwashing.
  • *3.4- Hotdogs holding at 130°F. Maintain potentially hazardous foods hot at 135°F and above.
  • *3.4- Sliced turkey was not date marked and ham dated 6-14. Ready-to-eat potentially hazardous foods shall be date marked and discarded in 7 days. Ham was discarded. Open hotdogs were not date marked.
  • 4.1- Provide a thermometer in the reach-in cooler holding at 33°F.
6/23/2011Standard 1
  • 4.5/4.6- Slicer and two knives in the knife holder have food debris build-up. Clean and sanitize food contact surfaces to prevent possible cross contamination.
  • *4.4/4.6- Dish machine is not reaching 180°F on the final rinse. Food contact surfaces shall be sanitized. Repair the dish machine and utilize the three compartment sink until it has been repaired.
  • 5.1- Hand wash sinks do not completely shut off. Plumbing shall be in good repair.
5/26/2011Standard 1
  • 4.5/4.6- The slicer has food debris build-up. Clean and sanitize food contact surfaces to sight and touch.
  • R4.4- Gaskets on the walk-in cooler are torn. Equipment shall be in good repair.
  • *3.1/6.3- Can of bean in the basement storage area had a deep dent in the top seam. Do not use canned goods that are deeply dented, rusted, or bulging. Store damaged cans in a separate area to be returned.
  • 4.1- Provide a thermometer in the reach-in cooler on the grill line.
  • 6.4- The ceiling around the vent in the dish machine area is dusty. Clean this.
11/16/2010Standard2COLD HOLDING- Reach-in cooler at the walk-up window has an ambient air temperature of 46°F. Shredded cheese in cooler had an internal temperature of 48°F and hotdogs 52°F. Potentially hazardous foods shall be held cold at 41°F and below to prevent bacteria growth. Discard any contaminated foods. Reportedly potentially hazardous foods in this cooler will be discarded.
DATE MARKING- Date marking is not consistent throughout. Foods that were not date marked include but not limited to cooked beef, cooked pork, cut melon, sliced tomatoes, deli meats, and chili. Cooked turkey had a date of 10/29 and onion dip made on site 10/19. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. These foods past seven days were discarded.
Two accurate long stem thermometers available for use.
Foods are cooled in shallow portions and reheated in the oven/steamer.
  • 3701-21-02- Current food service license not site. Post current license.
  • 6.4- The wall and floor under the counter is dirty. Clean this.
6/15/2010Standard 1

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