- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Clean interior of coolers and warming cabinets to remove food debris build up
|
01/19/2016 | Standard Inspection |
- Observed food employee washing hands prior to donning single use gloves.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- 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 ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
01/19/2016 | Critical Control Point Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
08/28/2015 | Critical Control Point Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean food prep line equipment to remove build up of food debris
- Observed a build-up of dirt and debris.
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. Clean floor area behind and under equipment to remove food debris build up
|
08/28/2015 | Standard Inspection |
- Cooking equipment or surfaces are dirty.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. REmove food debris build up on prepline equipment
- Observed a build-up of dirt and debris.
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. Clean floor area behind and under equipment to remove food and debris build up
|
01/06/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were using hand sanitizers in conjunction with hand washing.
- Observed food employee changing gloves when required.
- 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 cooking foods to the required temperatures.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- 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.
|
01/06/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 08/19/2014 | Complaint Inspection |
- Food employee was demonstrating good hygiene practices.
- 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.
|
03/24/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 03/24/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Taco Bell #24764, 7424 Brookpark Rd, Brooklyn, OH 44129 »