3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.
Observed a build-up on the interior bowl area of the dough preparation equipment.
Note: corrected during inspection.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
Properly provide an employee with manager ODH certification in food protection.
Note: management informed sanitarian this is in the process to soon be completed.
Correct By: 02-Jul-2023
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths.
Observed improper use and/or maintenance of wiping cloths in-between uses.
Note: corrected during inspection.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean.
Observed a build-up on the interior of the microwave.
remove the observed a build-up from the interior of the microwave.
Correct By: 02-Jul-2023
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed the wall seal partially attached to the three compartment sink.
fully reattach the observed partially dettached wall seal to the three compartment sink.
Correct By: 02-Jul-2023
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.
Observed one non-working hood light bulb.
repair to restore the observed non-working hood light bulb.
Correct By: 02-Jul-2023
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-June-2023
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| Note: Prevent Pest exterminating performs the monthly exterminating application. The contact phone number is: 440-322-0870 |
| CRITICAL CONTROL POINT INSPECTION IV - Demonstration of Knowledge: The Person in Charge (PIC) did not comply with this chapter by having no critical violations during the current inspection. To comply with this Chapter and exercise active managerial control over the facility, the PIC shall have no critical violations during the current inspection, which decreases opportunities for foodborne illness outbreaks. The Inspector reviewed with the PIC the chapters in the Code where the critical violations are addressed. In addition, the Inspector educated the PIC on the public health significance of each critical violation. Finally, the Inspector outlined ways to prevent critical violations during future inspections VII - Protection from Contamination: Foods need to be protected at all times from physical and environmental contamination during storage, preparation, holding and display. Observed a build-up on the interior bowl area of the dough preparation equipment. Sanitarian discussed with management by removing the observed build-up from the interior bowl area of the dough preparation equipment.is a good preventitive of potential cross-contamination which can cause a foodborne illness. Note: immediately corrected during inspection. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. CDPH informed staff TCS foods being properly date marked, and discarded when required is a good preventitive in the growth of organisms which can cause a foodborne illness. |