Abuelo's Mexican Food Embassy, 26100 Harvard Rd, Warrensville Heights, OH - Commercial FSO < 25000 sq. ft. inspection findings and violations

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Business Info

Restaurant name: Abuelo's Mexican Food Embassy
Address: 26100 Harvard Rd, Warrensville Heights, OH
Phone: (216) 360-9030
Restaurant type: Commercial FSO < 25000 sq. ft.
Last inspection: 09/23/2015
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Inspection findings

Inspection date

Type
  • Observed food employee changing gloves when required.
  • The person in charge is Certified in Food Protection
  • Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
 09/23/2015Critical Control Point Inspection
  • Equipment is not approved by a recognized testing agency. The rice cooker, the small tomale cooker and the fryers do not appear to be commercial grade NSF (National Sanitation Foundation) approved units.
    Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Please provide specification sheets for these three pieces to ensure that they are commercial grade and tested for strength and durability. If not, these units must be replaced with commercial grade NSF units (or the equivalent or removed from the FSO.
09/23/2015Standard Inspection
No violation noted during this evaluation. 02/05/2015Standard Inspection
  • Food employees were not contacting exposed ready-to-eat foods with bare hands.
  • Observed hot foods being held at 135°F or above
    cold foods being held at 41°F or below.
  • Observed food employee cooking foods to the required temperatures.
  • Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
  • Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
  • Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
  • Observed raw animal foods separated by type during storage, preparation, holding, and display.
 02/05/2015Critical Control Point Inspection
  • Critical: TCS foods were not being held at the proper temperature. **Items observed in danger zone (between 41°F and 135°F)
    To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. **Items were moved or reheated to comply.
12/17/2014Standard and Complaint Inspection
  • Food employees were not contacting exposed ready-to-eat foods with bare hands.
  • Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
  • Observed improper temperatures for hot and cold food items.
    Hold all hot foods at 135°F or above and cold foods at 41°F or below. Items were moved or reheated to comply.
  • Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
  • Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
  • Observed raw animal foods separated by type during storage, preparation, holding, and display.
 12/17/2014Critical Control Point Inspection

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