- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Employees were found to be knowledgeable when answering food safety questions.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Discussed 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.
- Discussed reheating foods for hot holding to 165°F within two hours.
- Observed food employee cooking foods to the required temperatures.
- 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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12/15/2015 | Critical Control Point Inspection |
- Critical: The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils (ie. surface plate temperature was found to be at 144 degrees Fahrenheit during todays inspection).
To prevent pathogen growth: in a mechanical operation, the surface plate temperature of the fresh hot water should be 160 F or above. Have machine serviced and monitor with a maximum registering thermometer to ensure a surface plate temperature of 160F or greater is achieved and maintained. NOTE: Utilize the 3 compartment sink for sanitizing until repairs are made.
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12/15/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Employee was found to be knowledgeable when answering food safety questions.
- 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.
- Discussed reheating foods for hot holding to 165°F within two hours.
- Discussed 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.
- Toxic materials are properly identified and stored.
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05/06/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 05/06/2015 | Standard Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands (ie. employee observed plating fresh salad with her bare hands).
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Discussed and corrected during this inspection.
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12/09/2014 | Standard Inspection |
- Observed food employee touching ready-to-eat food with bare hands (ie. bare hand contact when plating fresh salads).
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Corrected during inspection.
- Chef found to be knowledgeable when answering food safety questions.
- Discussed 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.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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12/09/2014 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Chef was found to be knowledgeable in food safety when answering questions.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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05/13/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 05/13/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Donauschwaben's German-Amer. Cult. Ctr., 7370 Columbia Rd Po Box 38160, Olmsted Twp, OH 44138 »