Hand washing facilities are adequate, conveniently located and accessible for employees.
Food employees were not contacting exposed ready-to-eat foods with bare hands.
The person in charge is Certified in Food Protection
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
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 and discussed. Operator using shallow pans and ice baths to cool products.
Food employee was observed reheating foods for hot holding to 165°F within two hours. Discussed
Observed food employee cooking foods to the required temperatures. Discussed
Observed hot foods being held at 135°F or above cold foods being held at 41°F or below.
Observed raw animal foods separated by type during storage, preparation, holding, and display.
Toxic materials are properly identified and stored.
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