No violation noted during this evaluation. | 10/09/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee changing gloves when required.
- The person in charge is Certified in Food Protection
- Food received from the following approved sources: GFS, Avalon, Orlando, Blue Ribbon, Sirna, etc.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooking foods to the required temperatures.
- 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.
|
10/09/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: GFS, Blue Ribbon Meats, Orlando, Sirna, Avalon
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooking foods to the required temperatures.
- 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.
- Toxic materials are properly identified and stored.
|
03/18/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 03/18/2015 | Standard Inspection |
No violation noted during this evaluation. | 09/22/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Orlando, Blue Ribbon, Hillcrest, GFS, Sirna.
- Observed food employee cooking foods to the required temperatures.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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.
- Toxic materials are properly identified and stored.
|
09/22/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 04/07/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 04/07/2014 | Standard Inspection |
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