- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
Note: Change soap at soap dispenser located at bakery.
- Observed food employee changing gloves when required.
- The person in charge is Certified in Food Protection
- Foods are received from an approved source.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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07/23/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 07/23/2015 | Standard Inspection |
No violation noted during this evaluation. | 01/28/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Foods are received from an approved source.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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01/28/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 08/19/2014 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
08/19/2014 | Critical Control Point Inspection |
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