- 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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04/14/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 04/14/2015 | Standard Inspection |
- 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 by type during storage, preparation, holding, and display.
|
02/02/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 02/02/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
|
07/25/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 07/25/2014 | Standard and 30 day Inspection |
No violation noted during this evaluation. | 06/09/2014 | Prelicensing Inspection |
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