- Observed a build-up of dirt and debris.
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. Clean floor area behind and under equipment as discussed
|
11/02/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands prior to donning single use gloves.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Maines
- 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.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
11/02/2015 | Critical Control Point Inspection |
- Observed food employee washing hands when required.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
|
03/03/2015 | Critical Control Point Inspection |
- Observed a build-up of dirt and debris.
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. Clean floor area behind and under equipment to remove grease and debris build uo
|
03/03/2015 | Standard Inspection |
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Clean fryers and surrounding equipment to remove grease and food debris build up Correct By: 24-Nov-2014
|
11/20/2014 | Standard Inspection |
- Observed food employee changing gloves when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
|
11/20/2014 | Critical Control Point Inspection |
- Observed a build-up of dirt and debris. Around equipment and under shelving in dry storage area
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. Correct By: 22-Apr-2014
|
04/22/2014 | Standard Inspection |
| No violation noted during this evaluation. | 04/22/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Burger King #8822, 10260 Brookpark Rd, Brooklyn, OH 44144 »