- Food is properly thawed under refridgeration.
- All food is labeled and stored properly in walk-in cooler.
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09/23/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 09/23/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- No reheating was observed.
Food employee noted that items are reheated for hot holding to minimum of 165°F within two hours (employee noted a minimum temperature of 180°F).
- Observed cold foods being held at 41°F or below.
Food employee noted a minimum cooking temperature of 180F for all food items.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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03/16/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 03/16/2015 | Standard Inspection |
- A toilet room was not completely enclosed and/or did not have a tight-fitting, self-closing door.
A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door,except where located outside an FSO or RFE, or does not open directly into the food preparation area. **Install a self-closing mechanism on the bathroom door.
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11/24/2014 | Standard Inspection |
- A toilet room was not completely enclosed and/or did not have a tight-fitting, self-closing door.
A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door,except where located outside an FSO or RFE, or does not open directly into the food preparation area. *Install a self-closing mechanism on the rest room door. Correct By: 25-Aug-2014
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04/24/2014 | Standard Inspection |
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