Taqueria Junction, 8154 Columbia Rd, Olmsted Falls, OH 44138 - Commercial FSO < 25000 sq. ft. inspection findings and violations

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Business Info

Restaurant name: Taqueria Junction
Address: 8154 Columbia Rd, Olmsted Falls, OH 44138
Phone: (440-793-6700)
Restaurant type: Commercial FSO < 25000 sq. ft.
Last inspection: 12/16/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 12/16/2015Standard Inspection
  • Hand washing facilities are adequate, conveniently located and accessible for employees.
  • Food employees were not contacting exposed ready-to-eat foods with bare hands.
  • Employees found to be knowledgeable when answering food safety questions.
  • Discussed 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.
  • Discussed reheating foods for hot holding to 165°F within two hours.
  • Observed food employee cooking foods to the required temperatures.
  • Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
  • Toxic materials are properly identified and stored.
 12/16/2015Critical Control Point Inspection
No violation noted during this evaluation. 04/30/2015Standard Inspection
  • Observed food employee washing hands when required.
  • Food employees were not contacting exposed ready-to-eat foods with bare hands.
  • Hand washing facilities are adequate, conveniently located and accessible for employees.
  • Employees observed to be knowledgeable when answering food safety questions.
  • Discussed 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.
  • 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.
  • Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
  • Toxic materials are properly identified and stored.
 04/30/2015Critical Control Point Inspection
No violation noted during this evaluation. 11/25/2014Standard Inspection
  • Observed food employee changing gloves when required.
  • Hand washing facilities are adequate, conveniently located and accessible for employees.
  • Food employees were not contacting exposed ready-to-eat foods with bare hands.
  • Employees were found to be knowledgeable when answering food safety questions.
  • 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 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.
  • 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.
  • Toxic materials are properly identified and stored.
 11/25/2014Critical Control Point Inspection
  • Food employees were not contacting exposed ready-to-eat foods with bare hands.
  • Observed food employee changing gloves when required.
  • Employees were found to be knowledgeable in food safety when answering questions.
  • 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.
 05/13/2014Critical Control Point Inspection
No violation noted during this evaluation. 05/13/2014Standard Inspection

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