- Observed food employee washing hands when required.
- 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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12/15/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 12/15/2015 | Standard 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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02/09/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 02/09/2015 | Standard Inspection |
No violation noted during this evaluation. | 09/03/2014 | Standard Inspection |
- 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.
- Observed food employee cooking foods to the required temperatures.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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09/03/2014 | Critical Control Point Inspection |
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