- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: GFS
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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10/19/2015 | Critical Control Point Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. Clean interior of ice machine to remove buildup.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Equipment food-contact surfaces and utensils were not being sanitized. Sanitize interior of ice machine once cleaned properly.
Equipment food-contact surfaces and utensils shall be sanitized.
|
10/19/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
|
02/18/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 02/18/2015 | Standard Inspection |
No violation noted during this evaluation. | 09/30/2014 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: GFS, Restaurant Depot
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
|
09/30/2014 | Critical Control Point Inspection |
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