- The person in charge properly applies restrictions and exclusions for ill employees.
- The operation had an employee health policy on file.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands when required.
- 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.
- Observed food employee cooking foods to the required temperatures.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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01/11/2016 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/11/2016 | Standard Inspection |
- The operation had an employee health policy on file.
- The person in charge properly applies restrictions and exclusions for ill employees.
- Observed employee eating, drinking, or using tobacco in non-designated area. Observed cup with juice without lid or straw placed with dry storage food items
Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Food employee was demonstrating good hygiene practices.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Observed food employee changing gloves when required.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: GFS
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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09/17/2015 | Critical Control Point Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area. Observed a cup of juice without lid or straw placed with the dry food storage.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Critical: Raw shell eggs are not maintained at 45° F or less. Measured shelled egg at 50 degrees F
To prevent the growth of pathogens, eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45° F or less.
- Critical: A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. Measured concentration at 400ppm
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label.
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09/17/2015 | Standard Inspection |
- Critical: The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils.
To prevent pathogen growth: in a mechanical operation, the temperature of the hot water sanitizing rinse shall be 160 F at the plate. Correct By: 12-Jun-2015
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06/10/2015 | Complaint Inspection |
- Hand washing facilities are properly supplied.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- 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.
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06/10/2015 | Critical Control Point Inspection |
- Employees knowledgeable to exclusions and restrictions.
- Observed food employee washing hands when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Gloves/utensils are used when handling ready-to-eat foods.
- The person in charge in knowledgeable in food safety questions regarding facility.
- Food received from an approved source.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Discussed cooking/cooling/reheating. Facility thaws food under refrigeration. Observed cooling and thawing.
- TCS food items are date marked to allow proper rotation.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Menu includes a consumer advisory statement.
- Chemicals stored separate from food to prevent chemical contamination. Chemicals properly labeled.
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09/30/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/30/2014 | Standard Inspection |
| No violation noted during this evaluation. | 07/02/2014 | Complaint Inspection |
| No violation noted during this evaluation. | 06/26/2014 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Employees changed gloves as needed and washed hands as necessary
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
PHF's were cold held, hot held, cooked, cooled, thawed and date marked properly. Discussed reheating procedures.
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
Chemicals were properly stored in a manner to prevent chemical contamination
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06/26/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Bob Evans Farms, Llc #571, 13875 Cedar Rd, South Euclid, OH 44121 »