No violation noted during this evaluation. | 10/20/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
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10/20/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 02/26/2015 | Standard Inspection |
- 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.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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02/26/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 06/09/2014 | Standard Inspection |
- Good hand washing and hand hygiene practices observed
- all staff demonstrated adequate knowledge of food safety
- all food temperatures observed to be adequate to minimize the growth of pathogens
|
06/09/2014 | Critical Control Point Inspection |
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