The operation had an employee health policy on file.
Observed hot foods being held at 135°F or above cold foods being held at 41°F or below.
Food employee was observed reheating foods for hot holding to 165°F within two hours.
12/04/2015
Critical Control Point Inspection
No violation noted during this evaluation.
12/04/2015
Standard Inspection
Observed packaged foods stored or displayed directly in contact with ice and/or water (sandwiches at grab n go bar). Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.
07/28/2015
Standard Inspection
The operation had an employee health policy on file.
Hand washing facilities are adequate, conveniently located and accessible for employees.
Hand washing facilities are properly supplied.
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.
Observed hot foods being held at 135°F or above cold foods being held at 41°F or below.
Toxic materials are properly identified and stored.
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