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.
Equipment food-contact surfaces or utensils, can-opener, has build-up.
Note: corrected during inspection.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked.
Observed refrigerated, ready-to-eat, TCS foods not properly date marked.
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 build-up on the exterior of the outside cooking grill.
remove the observed build-up from the exterior of the outside cooking grill.
Correct By: 29-Aug-2022
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed one floor tile missing material located in the food preparation area.
Correct By: 29-Aug-2022
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
Observed build-up on the hood located above the cooking equipment.
remove the observed build-up from the hood which is located above the cooking equipment.
Correct By: 29-Aug-2022
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 19-August-2022
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| Note: Speed Pest exterminating performs the monthly exterminating application. The phone number is 216-351-2106. |
| 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. Equipment food-contact surfaces or utensils, can-opener, are dirty. Sanitarian informed staff this is a potential cross-contamination which can cause a foodborne illness. Note: sanitarian observed immediately corrected during inspection. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Observed not all ready to eat TCS foods being properly date marked, and discarded when required. Sanitarian 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. Note: sanitarian observed immediately corrected during inspection. |