- Hand washing facilities are properly supplied.
- Observed food employee washing hands prior to donning single use gloves.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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12/03/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 12/03/2015 | Standard Inspection |
No violation noted during this evaluation. | 02/12/2015 | Standard Inspection |
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Food employees were using hand sanitizers in conjunction with hand washing.
- As discussed, employees reheat foods for hot holding to 165°F within two hours using a hot water bath.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- As discussed, cooling of cooked time/temperature controlled for safety foods is done properly from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours using ice baths and small quantities.
- Toxic materials are properly identified and stored.
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02/12/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 10/07/2014 | Standard Inspection |
No violation noted during this evaluation. | 10/07/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 06/10/2014 | Complaint Inspection |
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