- The operation had an employee health policy on file.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
|
11/04/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 11/04/2015 | Standard Inspection |
No violation noted during this evaluation. | 05/06/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
|
04/29/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 10/27/2014 | Standard Inspection |
- The operation had an employee health policy on file.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- 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.
|
10/27/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 05/05/2014 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- The person in charge reports any known reportable foodborne diseases to the licensor as required.
- Food employee was eating food in designated area.
- Unopened food packages are not re-served.
- Foods are received from the following sources:
- 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 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.
- Toxic materials are properly identified and stored.
|
05/05/2014 | Critical Control Point Inspection |
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