Willetts Middle School, 1045 Hadcock Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations
Business Info
Name: Willetts Middle School
Type: Non-Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 1045 Hadcock Rd., Brunswick, OH 44212
License #: FSO-NC18-10
License holder: Brunswick City Schools
Total inspections: 4
Last inspection: 4/17/2012
Type: Non-Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 1045 Hadcock Rd., Brunswick, OH 44212
License #: FSO-NC18-10
License holder: Brunswick City Schools
Total inspections: 4
Last inspection: 4/17/2012
Inspection findings | Inspection Date | Type | Comments |
|---|---|---|---|
|
4/17/2012 | Standard 1 | PIC was knowledgeable of proper cooling and reheating procedures. Observed proper date marking throughout. Observed a separate designated shelf for dented can storage. 2 accurate long stem thermometers available for use. C/PROTECTION FROM CONTAMINATION OF HANDS: Observed employee handle hamburger buns with their bare hands. Employees shall use gloves when handling ready-to-eat foods to prevent contamination. Employee applied gloves during this inspection. Proper thawing while under refrigeration was observed during this inspection. |
|
10/6/2011 | Standard2 | THAWING: Observed pizza, slacking beside the ovens, cold holding improperly at 48°F. Foods may be slacked, to remove ice crystals, without allowing foods to rise above 41°F. PIC placed the pizza in the oven to cook above 135°F. HOT HOLDING: Observed hamburgers, in the hot holding cabinet, hot holding improperly at 125°F. Maintain foods hot holding at 135°F or above in order to limit bacterial growth. PIC placed the hamburgers into the oven and heated above 165°F. -PIC was knowledgeable of proper cooling and reheating procedures. -Observed proper date marking throughout. -Observed a separate designated shelf for dented can storage. -2 accurate long stem thermometers available for use. |
|
3/24/2011 | Standard 1 | TEMPERATURE MEASURING DEVICE: Observed one inaccurate long stem thermometer reading 40°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 re-calibrated today. 2 accurate digital thermometers were available for use today. -PIC was knowledgeable of proper cooling and reheating procedures. -Observed proper date marking of deli meats in the cooler. -Observed a separate designated shelf for dented can storage. -PIC was knowledgeable of proper thawing under refrigeration. |
|
11/16/2010 | Standard2 | THAWING/COLD HOLDING: Observed Mexican pizzas, waiting to be baked, on a rolling rack at 59°F. Maintain potentially hazardous foods (PHFs) at 41°F or below in order to limit bacterial growth. Discussed slacking and not allowing PHFs to rise above 41°F. Thaw foods under refrigeration, under cold running/draining water, or as a part of the cooking process. PIC placed the rolling rack into the freezer and cooked some of the pizzas. -Discussed date marking ready-to-eat, PHFs if they are held beyond 24 hrs. Reportedly, color dots are used. -Observed 2 accurate long stem thermometers available for use. -Observed proper chemical labeling and storage, separate from food and equipment. -PIC displayed knowledge of proper cooling procedures, in the freezer or cooler. |
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