- Critical: Observed no towels at any of the three handwashing sinks in the facility, including the employee restroom.
To prevent contamination from hands and to promote regular and proper washing of hands all sinks must have hand towels supplied at all times.
- Observed a build-up of dirt and debris on walls and the top of equipment (freezers, towel dispensers, etc.).
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Thoroughly clean the kitchen to remove dust and accumulation where needed.
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02/25/2015 | Standard Inspection |
- Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed food employee cooking foods to the required temperatures.
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02/25/2015 | Critical Control Point Inspection |
- Food employees do not appear to be using the handsinks frequently enough to prevent contamination.
Food employees must wash their hands frequently throughout the day in clean, properly supplied hand sinks, that are not used for other purposes.
- Observed a build-up of dirt and debris.
The kitchen must be cleaned as often as needed to maintain it in a clean and sanitary manner.
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12/22/2014 | Standard Inspection |
- The hand washing sink(s) were not accessible for convenient use by employees.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- 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.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
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12/22/2014 | Critical Control Point Inspection |
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