Maple Heights High School, 5445 W West Bl, Maple Heights, OH 44137 - Non-Commercial FSO < 25000 sq. ft. inspection findings and violations

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Business Info

Restaurant name: Maple Heights High School
Address: 5445 W West Bl, Maple Heights, OH 44137
Phone: (216 438-6400)
Restaurant type: Non-Commercial FSO < 25000 sq. ft.
Last inspection: 12/14/2015
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Inspection findings

Inspection date

Type
  • The operation had an employee health policy on file.
  • 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 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.
  • Observed employee properly cleaning and sanitizing food contact surfaces.
  • Toxic materials are properly identified and stored.
 12/14/2015Critical Control Point Inspection
No violation noted during this evaluation. 12/14/2015Standard Inspection
  • Food employee was eating food in designated area.
  • Observed food employee washing hands when required.
  • Food employees were not contacting exposed ready-to-eat foods with bare hands.
  • Chicken drumsticks, collards, and corn dogs were found in the warming cabinets at 127 F.
    Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. Foods were reheated to 165 F or higher.
  • Toxic materials are properly identified and stored.
 05/26/2015Critical Control Point Inspection
  • Critical: Chicken drumsticks, collard greens, and corn dogs at 127 F.
    To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Foods were reheated to 165 F.
  • Dish machine is not reaching a minimum of 160 F at the final rinse.
    Service the dish machine to provide an adequate hot water rinse. Use the 3 comp sink to clean and sanitize all the food contact surfaces while the dish machine is down. Correct By: 26-May-2015
05/26/2015Standard Inspection
No violation noted during this evaluation. 01/15/2015Standard Inspection
  • Hand washing facilities are properly supplied.
  • Food employees were not contacting exposed ready-to-eat foods with bare hands.
  • As discussed, employees cook foods to the required temperatures.
  • Observed hot foods being held at 135°F or above
    cold foods being held at 41°F or below.
  • Toxic materials are properly identified and stored.
 01/15/2015Critical Control Point Inspection
No violation noted during this evaluation. 05/16/2014Critical Control Point Inspection
  • Critical: Food-contact surfaces and utensils were not being sanitized effectively in the mechanical dish machine.
    Service the dish machine to provide a final rinse of at least 160 F or above. Operator must use the 3 compartment sink until the machine is repaired. Correct By: 20-May-2014
05/16/2014Standard Inspection

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