- Food employee was demonstrating good hygiene practices.
- 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: US Foods
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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10/06/2015 | Critical Control Point Inspection |
- Observed improper storage of food items. Observed hand/body lotion above food prep area. Store all personal items away from food prep area to prevent cross contamination.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
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10/06/2015 | 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: US Foods
- 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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04/21/2015 | Critical Control Point Inspection |
- Observed a build-up of dirt and debris. Clean wall at walk in cooler to remove mold buildup.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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04/21/2015 | Standard Inspection |
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: US Foods
- 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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12/04/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 12/04/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: US Foods
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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05/15/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 05/15/2014 | Standard Inspection |
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