No violation noted during this evaluation. | 11/10/2015 | Standard Inspection |
- Observed food employees using gloves when handling ready-to-eat foods.
- The Person In Charge demonstrated knowledge of food safety and is ServSafe certified.
- Observed cold foods being held at 41°F or below. Observed date marking to ensure proper rotation.
- Observed foods stored properly to prevent contamination.
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11/10/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 01/23/2015 | Standard Inspection |
- Staff were observed to be knowledgable in food handling procedures and have received food safety training.
- All TCS (time/temperature controlled for safety) foods are: (+) Cooked, Cooled, and Reheated properly per PIC. (+) Held Hot at or above 135F and Held Cold at or below 41F. (+) Thawed properly under refrigeration. (+) Stored properly to prevent contamination.
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01/23/2015 | Critical Control Point Inspection |
- Staff were observed to be knowledgable in food handling procedures and have received food safety training.
- Observation: All TCS (time/temperature controlled for safety) foods are: (+) Cooked, Cooled, and Reheated properly per PIC. (+) Held Hot at or above 135F and Held Cold at or below 41F. (+) Thawed properly under refrigeration. (+) Date marked to ensure proper rotation.
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10/17/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 10/17/2014 | Standard Inspection |
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