No violation noted during this evaluation. | 06/03/2015 | Standard Inspection |
No violation noted during this evaluation. | 06/03/2015 | Critical Control Point Inspection |
- Visible or known symptoms /or known diagnoses are reported by employees as required.
- Food employee was demonstrating good hygiene practices.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Observed food employee cooking foods to the required temperatures.
- Observed employee properly cleaning and sanitizing food contact surfaces.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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12/16/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 12/16/2014 | Standard Inspection |
- Critical: Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. Dish Machine highest temp. was 154.
After being cleaned, food-contact surfaces and utensils shall be sanitized by a method as listed in this rule. Dish Machine need to be at a minimum 160. Correct By: 06-Jun-2014
- The physical facilities are not being maintained in good repair. Ceiling in walk-in units need to be repainted.
The physical facilities shall be maintained in good repair. Repair or replace walk in cooler and freezer ceilings.
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06/04/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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06/04/2014 | Critical Control Point Inspection |
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