- Observed floors, walls, and/or ceilings that were not constructed of approved materials. Replace missing floor tiles in numerous areas.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
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12/07/2015 | Standard Inspection |
- Foods are received from the following sources: northern haserot, gordond, shaker vallye, alesci meats.
- 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.
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12/07/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
making sandwiches with gloves.
- Foods are received from the following sources: GFS and other commercial vendors.
- 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.
Food covered in walk in coolers and reach in coolers. Note: Provide lids for food in steam table to keep out debris (next to entrance to kitchen).
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08/24/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 08/24/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- 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. cooling soup, will place in smaller containers.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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02/12/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 02/12/2015 | Standard Inspection |
No violation noted during this evaluation. | 11/07/2014 | Standard Inspection |
- Observed food employee changing gloves when required.
- Foods are received from the following sources: gfs, northern haserot, shaker valley
- 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.
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11/07/2014 | Critical Control Point Inspection |
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