No violation noted during this evaluation. | 01/12/2016 | 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
01/12/2016 | Critical Control Point Inspection |
No violation noted during this evaluation. | 10/14/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: pollack, schwebels.
- 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.
|
10/14/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 01/09/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: pollack
- 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. wrapped and date marking in use.
|
01/09/2015 | Critical Control Point Inspection |
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