- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves when required.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded 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.
- Food employee stated that foods are reheated for hot holding to 165°F within two hours.
- Observed food employee cooking foods to the required temperatures.
- Hot foods being held at 135°F or above (according to PIC)
observed cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
09/11/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 09/11/2015 | Standard Inspection |
| No violation noted during this evaluation. | 03/23/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded 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.
- 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
03/23/2015 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
12/10/2014 | Critical Control Point Inspection |
- Cooking equipment or pan surfaces are dirty. Cookline equipment
floor at cookline.
|
12/10/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- Observed food employee cooking foods to the required temperatures.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
|
06/26/2014 | Critical Control Point Inspection |
- Equipment components are not intact, tight or properly adjusted. Repair cooler door gaskets where necessary.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Dish machine. Correceted during inspection.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. Correct By: 26-Jun-2014
- Critical: Equipment food-contact surfaces or utensils are dirty. Pop nozzles.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 26-Jun-2014
|
06/26/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Euclid Retirement Village/Main Kitchen, 25900 Euclid Ave, Euclid, OH 44132 »