No violation noted during this evaluation. | 01/07/2016 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
01/07/2016 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: GFS
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
04/28/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 04/28/2015 | Standard Inspection |
No violation noted during this evaluation. | 02/12/2015 | Standard Inspection |
- The person in charge is Certified in Food Protection
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
|
02/12/2015 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
12/11/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 12/11/2014 | Standard Inspection |
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