Observed food employee washing hands when required.
Observed hot foods being held at 135°F or above cold foods being held at 41°F or below.
As discussed, food employee cooking foods to the required temperatures.
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 employee properly cleaning and sanitizing food contact surfaces.
Toxic materials are properly identified and stored.
02/17/2015
Critical Control Point Inspection
No violation noted during this evaluation.
11/25/2014
Standard Inspection
Observed employees hand washing and using gloves appropriately.
Of the foods checked, all were found at proper temperatures.
Raw animal foods are stored in such a manner that prevents cross-contamination.
Chemicals are stored in such a manner to prevent cross-contamination.
TCS foods are properly cooled using appropriate methods.
As discussed, foods are reheated rapidly to 165 F.
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