3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Indicate on the menu which menu items the consumer is properly advised of the risk of consuming raw or undercooked animal foods.
Correct By: 13-Aug-2020
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Corrected During Inspection Working food containers not properly labeled.
Observed working food containers not properly labeled.
Note: corrected at the time of inspection.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.
Observed a approximate two feet of base coving partially detached by the warewashing area.
fully reattach the observed base coving which is partially detached located by the warewashing area.
Correct By: 22-Aug-2020
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
Observed build-up on the overhead vent by the rear entrance door and the interior vent of the walk-in cooler.
Remove the observed build-up from the overhead vent by the rear entrance door and also the interior vent of the walk-in cooler.
Correct By: 22-Aug-2020
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 12-August-2020
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| Note: Central exterminating performs the monthly exterminating application. The contact phone number is: 216-771-0555. |
| CRITICAL CONTROL POINT INSPECTION IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. CDPH observed staff employee with ODH certification. 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. CDPH informed staff the proper application of utensils and single-use gloves is a good preventitive in the potential cross-contamination which can cause a foodborne illness. |