- Observed food employee washing hands prior to donning single use gloves.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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12/28/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 12/28/2015 | Standard Inspection |
No violation noted during this evaluation. | 04/28/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- 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.
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04/28/2015 | Critical Control Point Inspection |
- Hand washing facilities are properly supplied.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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02/10/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 02/10/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- 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.
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10/01/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 10/01/2014 | Standard Inspection |
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