- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Maines
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
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08/20/2015 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Clean the containers at/near milk shake machine to remove food buildup. Also, clean interior "icee" door to remove syrup buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
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08/20/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Maines
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
|
03/10/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 03/10/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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11/18/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 11/18/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
|
04/22/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 04/22/2014 | Standard Inspection |
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