No violation noted during this evaluation. | 10/21/2015 | Standard Inspection |
- Observed proper handwashing when required. Exposed ready-to-eat foods are not touched by bare hands.
- The Person In Charge demonstrated knowledge of food safety and is ServSafe certified.
- Observed hot foods being held at 135°F or above and cold foods being held at 41°F or below.
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10/21/2015 | Critical Control Point Inspection |
- Staff were observed to be knowledgable in food handling procedures and have received food safety training.
- All TCS (time/temperature controlled for safety) foods are: (+) Cooked, Cooled, and Reheated properly per PIC. (+) Held Hot at or above 135F and Held Cold at or below 41F. (+) Date marked to ensure proper rotation.
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02/10/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 02/10/2015 | Standard Inspection |
No violation noted during this evaluation. | 10/09/2014 | Standard Inspection |
- Staff were observed to be knowledgable in food handling procedures and have received food safety training.
- All TCS (time/temperature controlled for safety) foods are: (+) Cooked, Cooled, and Reheated properly per PIC. (+) Held Hot at or above 135F and Held Cold at or below 41F. (+) Thawed properly under refrigeration. (+) Date marked to ensure proper rotation.
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10/09/2014 | Critical Control Point Inspection |
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