The FSO did not have a person in charge that had completed a Level One Certification course. Ensure there is a minimum of one person per shift certified in food safety training that has a current certificate available.
Critical: A food thermometer was not readily accessible. Food temperature measuring devices shall be provided and readily accessible for use. Provide a metal stem probe thermometer (0-220F) to monitor temperatures of PHF's upon arrival to ensure they are at 41F and below or 135F and above. Correct By: 24-Jul-2014
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