- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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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11/23/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 11/23/2015 | Standard Inspection |
No violation noted during this evaluation. | 02/11/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- The person in charge is certified in food safety.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- 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.
- Toxic materials are properly identified and stored.
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02/11/2015 | Critical Control Point Inspection |
- The operation had an employee health policy on file.
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands prior to donning single use gloves.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- 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.
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09/23/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 09/23/2014 | Standard Inspection |
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