- Equipment and/or components are not maintained in good working order. Repair/replace pipiing at front hand sink to prevent leak. Unclog drain as well to prevent backup at same.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
- Non-food contact surfaces of equipment are dirty. Clean interior of all preptop coolers at front to remove food buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
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09/01/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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09/01/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sigma
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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03/16/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 03/16/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sygma
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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11/10/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 11/10/2014 | Standard and Complaint Inspection |
No violation noted during this evaluation. | 04/15/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
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04/15/2014 | Critical Control Point Inspection |
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