- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- Observed food employee washing hands when required.
- 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: Sysco, Produce One.
- 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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01/27/2016 | 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: Sysco
- 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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05/06/2015 | Critical Control Point Inspection |
- The physical facilities are not being maintained in good repair. Re-caulk food prep sink to wall at back food prep area (ready-to-eat foods).
The physical facilities shall be maintained in good repair.
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05/06/2015 | Standard Inspection |
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sysco
- 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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12/16/2014 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Clean gaskets and door interiors at display grill line to remove mold.
Nonfood-contact surfaces of equipment shall be kept clean.
- The physical facilities are not being maintained in good repair. Caulk food prep sink to wall at back food prep area.
The physical facilities shall be maintained in good repair.
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12/16/2014 | Standard Inspection |
No violation noted during this evaluation. | 06/11/2014 | Standard 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: Sysco
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
|
06/11/2014 | Critical Control Point Inspection |
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