No violation noted during this evaluation. | 12/02/2015 | Standard Inspection |
- Observed employees wearing gloves when handling ready-to-eat foods.
- The Person In Charge demonstrated knowledge of food safety and is ServSafe certified
- Observed cold foods being held at 41°F or below.
- Observed foods stored properly to prevent contamination.
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12/02/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 03/11/2015 | Standard Inspection |
- Staff was observed to be knowledgable in food safety
PIC is ServSafe certified.
- All TCS (time/temperature controlled for safety) foods are: (+) Cooked, Cooled, and Reheated properly per PIC. (+) Held Hot at or above 135F and Held Cold at or below 41F. (+) Thawed properly under refrigeration. (+) Date marked to ensure proper rotation.
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03/11/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 10/30/2014 | Standard Inspection |
- Staff is knowledgable in food safety
PIC has taken Person In Charge classes.
- All TCS (time/temperature controlled for safety) foods are: (+) Cooked, Cooled, and Reheated properly per PIC. (+) Held Hot at or above 135F and Held Cold at or below 41F. (+) Thawed properly under refrigeration. (+) Date marked to ensure proper rotation.
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10/30/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 04/15/2014 | Standard Inspection |
- The person in charge is Certified in Food Protection
- 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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04/15/2014 | Critical Control Point Inspection |
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