Wingz Sports Grill, 1061 Pearl Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations

Business Info

Name: Wingz Sports Grill
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 1061 Pearl Rd., Brunswick, OH 44212
License #: FSO-C31-11
License holder: Federico Group Inc.
Total inspections: 4
Last inspection: 2/27/2012

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Inspection findings	Inspection Date	Type	Comments
R/4.5/4.6 Clean the pop nozzle guns, near the reach-in cooler, behind the bar in order to remove pop build-up. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch. C/3.2 Observed raw ground beef stored above cooked chicken wings in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. 4.5/4.6 Observed dried food debris on the slicer blade. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch. C/3.4 Observed a container of BBQ pork, in the reach-in cooler, dated 2/15. Ready-to-eat, PHFs shall be dated the day of opening or preparation and used or discarded within 7 days. C/7.0 Observed 2 spray bottles of detergent water lacking a label. Label all toxic chemicals in order to prevent confusion or misuse. C/4.2 Observed the long stem thermometer reading 18°F in the ice bath. Maintain thermometers accurate to 32°F +/-2°F, in an ice bath, in order to properly monitor food temperatures. 6.4/4.5 The following areas/equipment needs cleaned: -residue on green silverware compartment -black wall behind dish machine -greasy interior of fryer cabinets -build-up on floor under grilling equipment -food debris on shelf with cutting boards -grease on spray/squeeze bottles next to the grill Equipment and physical facilities shall be free of dust, dirt, and debris and be clean to the sight and touch. R/4.5 Clean the walk-in cooler shelves in order to remove black residue/rust build-up. R/C/4.1 No thermometer observed in the bar cooler with whipped cream. Provide thermometers in coolers with potentially hazardous foods (PHFs) in order to monitor ambient air temperature. -Observed employee wearing single-use gloves to prevent bare hand contact. -Observed proper chemical storage, separate from and below food and equipment. -Observed proper cold and hot holding temperatures throughout. -PIC reported proper reheating procedures using the microwave or stove top.	2/27/2012	Standard2
Foods shall be cooled rapidly from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. PIC was advised, during menu review, to cool foods in shallow portions in order to increase air flow. Also, it was recommended to try stainless steel hotel pans, with shallow portions, in order to more rapidly cool foods. Foods may be cooled: under refrigeration in small/shallow portions; using an ice bath; or using an ice wand. PIC discarded the pulled pork today. CONSUMER ADVISORY: Observed the (), to denote the foods served under-cooked, missing from the menu. A consumer advisory statement is available at the bottom of the menu. Provide an () to denote foods served under-cooked in order to inform customers of the possible risk associated with consuming under-cooked foods. PIC agreed to add the (*) at the next menu printing. TEMPERATURE MEASURING DEVICE: Advised the PIC to obtain a thin diameter probe (digital) in order to measure the internal temperature of thin foods such as hamburgers. An accurate long stem dial thermometer was available for use today. PIC agreed to obtain the necessary thermometer. NOTE: Discussed obtaining portable sneeze guards for banquets with self-serve buffets in order to prevent consumer contamination.	11/17/2011	Critical Control Point 2	PROTECTION FROM CONTAMINATION: Observed boxes of raw chicken wings stored on the same shelf as cooked chicken wings. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible crosscontamination. Person-in-charge (PIC) relocated the cooked chicken to a shelf with other ready-to-eat foods today. CHEMICAL: Observed a pest control strip, that emits a toxic chemical that is not approved for use in a food-preparation area, hanging under the food-preparation sink. Store only approved chemicals in the food-preparation/storage areas in order to prevent possible contamination. PIC discarded the pest strip today. COLD HOLDING/COOLING: Observed the following foods cold holding improperly: -Chili, cooling from last night in the walk-in cooler, at 42°F. -Pulled pork, stored in the reach-in cooler, at 44°F. Maintain foods cold holding at 41°F or below in order to limit bacterial growth.
*4.5/4.6 Clean the pop nozzle gun, near the reach-in cooler, behind the bar in order to remove pop build-up. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch. 4.1 Provide thermometers in coolers with milk and whipped cream in order to monitor ambient air temperature. R/4.5 Clean the walk-in cooler shelves in order to remove black residue build-up. R/6.2 Replace the 1 burned out light under the fryer vent hood. C/3.2 Label the sugar container in order to prevent confusion or misuse. NOTE: A True 3-door reach-in/prep unit was added to the kitchen. A True 1-door reach-in was added to the bar. A commercialgrade oven/stove was added to the operation.	8/30/2011	Critical Control Point 1	R/DATE MARKING: No date mark observed on cooked, portioned pasta in the upright cooler. Ready-to-eat, potentially hazardous foods (PHF) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC discarded the pasta today. PROTECTION OF CONTAMINATION FROM HANDS: Observed employee assemble a BLT with bare hands. Wear singleuse gloves or use utensils when handling ready-to-eat foods in order to prevent possible contamination. PIC obtained single-use gloves today. TEMPERATURE MEASURING DEVICE: Observed the long stem thermometer reading 25°F in an 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. NOTE: Discussed keeping wings cold at 41°F or below or hot at 135°F, after cooking, during prep times. -Observed proper raw animal food storage throughout. -Observed proper chemical storage and labeling.
*4.4 Sanitizing rinse on the dish machine did not reach 180°F. Make necessary repairs. Sanitize in the 3 compartment sink until repairs are made. 4.5 Clean the walk-in cooler shelves in order to remove black residue build-up. 6.2 Replace the 1 burned out light under the fryer vent hood. 6.4 Repair the chipped floor in front of the fryers in order to provide a more easily cleanable surface. HOT/COLD HOLDING: Observed chicken wings, cooked earlier, in a pan beside the fryer at 56°F. Maintain potentially hazardous foods hot at 135°F or above or cold at 41°F or below in order to limit bacterial growth and avoid the temperature danger zone. PIC cooked the wings again and placed into hot holding cabinet. HAND WASHING: No paper towels observed at one of the kitchen hand sinks. Maintain all hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing. -One accurate long stem thermometer available for use. -PIC reheated foods properly to above 165°F in the microwave before placing into hot holding units. -PIC reported proper cooling procedures, using small/shallow portions in the walk-in cooler. Also, discussed leaving covers off of food until they are completely cooled to 41°F.	2/23/2011	Standard2	R/DATE MARKING: The following items were lacking a date mark or held beyond 7 days: -1 rib dated 2/14 -buffalo dip dated 2/14 -no date turkey -no date ham Ready-to-eat, potentially hazardous foods (PHF) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC dated or discarded the items today. R/CHEMICAL: The following chemical spray bottles were lacking a label: -spray bottle with blue liquid in the kitchen -spray bottle with clear liquid in the kitchen -spray bottle with blue liquid in the waitress station Label all toxic chemicals in order to avoid confusion or misuse. PIC labeled the spray bottles. R/PROTECTION FROM CONTAMINATION: Observed a package of raw corned beef stored on a shelf above vegetables in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the corned beef.

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