Johanna Grasselli Rehab & Ed Center, 19350 Euclid Ave, Euclid, OH 44117 - Non-Commercial FSO < 25000 sq. ft. inspection findings and violations



Business Info

Restaurant name: Johanna Grasselli Rehab & Ed Center
Address: 19350 Euclid Ave, Euclid, OH 44117
Phone: (216) 481-4823
Restaurant type: Non-Commercial FSO < 25000 sq. ft.
Last inspection: 09/09/2015

Restaurant representatives - add corrected or new information about Johanna Grasselli Rehab & Ed Center, 19350 Euclid Ave, Euclid, OH 44117 »


Inspection findings

Inspection date

Type

  • Food employee was demonstrating good hygiene practices.
  • Observed food employee washing hands when required.
  • 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 food employee cooking foods to the required temperatures.
  • 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.
09/09/2015Critical Control Point Inspection
No violation noted during this evaluation. 09/09/2015Standard Inspection
No violation noted during this evaluation. 03/05/2015Standard Inspection
  • Food employee was demonstrating good hygiene practices.
  • 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.
  • Food employee cooks foods to the required temperatures (according to PIC).
  • Observed hot foods being held at 135°F or above (according to PIC)
    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.
03/05/2015Critical Control Point Inspection

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