Critical: TCS foods were not cooled using the proper time and temperature parameters. Hamburgers at 45F in reach in cooler from the day before. Discarded at time of inspection. To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less
Observed utility service lines and pipes that were improperly exposed or installed. Utility service lines and pipes may not be unnecessarily exposed, may not be installed on the floor, and shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. Electrical outlet on the kichen floor is causing a tripping hazard.
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