New Directions, 30800 Chagrin Bl, Pepper Pike, OH 44124 - Non-Commercial FSO < 25000 sq. ft. inspection findings and violations

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Business Info

Restaurant name: New Directions
Address: 30800 Chagrin Bl, Pepper Pike, OH 44124
Phone: (216) 591-0324
Restaurant type: Non-Commercial FSO < 25000 sq. ft.
Last inspection: 11/04/2015
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Inspection findings

Inspection date

Type
  • Critical: Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
    To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
11/04/2015Standard Inspection
  • Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
    The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
  • 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.
 11/04/2015Critical Control Point Inspection
  • Food employee was demonstrating good hygiene practices.
  • Observed food employee changing gloves when required.
  • 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 food employee cooking foods to the required temperatures.
  • Food employee was observed reheating foods for hot holding to 165°F within two hours.
  • 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.
  • Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
  • Toxic materials are properly identified and stored.
 02/17/2015Critical Control Point Inspection
No violation noted during this evaluation. 02/17/2015Standard Inspection
  • Food employee was demonstrating good hygiene practices.
  • Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
  • 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.
  • Toxic materials are properly identified and stored.
 09/23/2014Critical Control Point Inspection
No violation noted during this evaluation. 09/23/2014Standard Inspection

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