- The person in charge properly applies restrictions and exclusions for ill employees.
- Visible or known symptoms /or known diagnoses are reported by employees as required.
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- The operation was serving pasteurized juices to highly susceptible population. Milk was Grade A pasterurized
- Foods are received from the following sources: Paige Catering Services
- 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 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.
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10/28/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 10/28/2015 | Standard Inspection |
No violation noted during this evaluation. | 10/27/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are fully stocked.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is knowledgeable in food safety questions regarding facility. Discussed proper food temperatures and reheating.
- Food received from Paige catering company.
- Observed cold foods being held at 41°F or below. Hot foods are held at or above 135F per PIC.
- Food is reheated to 165F per PIC.
- Temperature log is maintained during receiving of product and during preparation/holding.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- No animal foods are served in raw or undercooked form.
- Chemicals are stored separate from food to prevent chemical contamination.
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10/29/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 10/29/2014 | Standard Inspection |
No violation noted during this evaluation. | 08/27/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees, and fully stocked.
- PIC demonstrated knowledge of hot/cold holding temperatures and reheating temperatures. Facility keeps records of recieving temperatures for catered food.
- Foods recieved from approved sources. Meals catered from Paige Catering Company.
- Observed cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Chemicals are stored separate from food to prevent chemical contamination.
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08/27/2014 | Critical Control Point Inspection |
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