Cleveland Health Department

[?] A summary of the violations found during the inspection are listed below.

Critical
Non-critical

3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. PIC had forms but never had employees sign them.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.Translate. Correct immediately.
3717-1-03.4(J) / Variance requirement.
Critical Observed a process that requires a variance and no variance was obtained. Observed raw pigskins to make Chicharones hanging in the ambient air for two days, and cooked Chicarones not proven to be shelf stable are stored in a cabinet at ambient air temperatures.
CEASE PREPARING AND STORING CHICHARONES IN THIS MANNER UNTIL A VARIANCE IS APPROVED, AND A PROCESS AUTHORITY APPROVES SHELF STABILITY OF COOKED CHICHARONES. To prevent foodborn illness, an FSO or RFE shall obtain a variance before: 1) Smoking food as a method of food preservation rather than as a method of flavor enhancement; (2) Curing food; (3) Except as provided in rule 3717-1-08.4 of this code, using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement, or to render a food so that it is not a TCS food; (4) Packaging TCS food using a reduced oxygen packaging method except where the growth of Clostridium botulinum and Listeria monocytogenes are controlled as specified under paragraph (K) of this rule; (5) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; (6) Custom processing of animals that are for personal use as food and not for sale or service in a FSO or RFE if the processing is not done in compliance with rule 3717-1-08.2 of this code; (7) Pressing or bottling juice unless the processing is done in compliance with rule 3717-1-08 of this code; (8) Use of a heat treatment dispensing freezer in a manner other than as specified in rule 3717-1-08.1 of this code; (9) Preparing food by another method that is determined by the Ohio department of health or Ohio department of agriculture to require a variance; or (10) Sprouting seeds or beans.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. Observed Barbacoa 100 degrees, Beef tongue 125 degrees
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Food was reheated to 165 degrees F. for hot holding. Corrected at time of inspection.
3717-1-03.4(J) / Variance requirement.
Critical Observed a process that requires a variance and no variance was obtained. OBSERVED SAUSAGE AIR DRYING.
To prevent foodborn illness, an FSO or RFE shall obtain a variance before: 1) Smoking food as a method of food preservation rather than as a method of flavor enhancement; (2) Curing food; (3) Except as provided in rule 3717-1-08.4 of this code, using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement, or to render a food so that it is not a TCS food; (4) Packaging TCS food using a reduced oxygen packaging method except where the growth of Clostridium botulinum and Listeria monocytogenes are controlled as specified under paragraph (K) of this rule; (5) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; (6) Custom processing of animals that are for personal use as food and not for sale or service in a FSO or RFE if the processing is not done in compliance with rule 3717-1-08.2 of this code; (7) Pressing or bottling juice unless the processing is done in compliance with rule 3717-1-08 of this code; (8) Use of a heat treatment dispensing freezer in a manner other than as specified in rule 3717-1-08.1 of this code; (9) Preparing food by another method that is determined by the Ohio department of health or Ohio department of agriculture to require a variance; or (10) Sprouting seeds or beans. STORE IN WALK IN COOLER AFTER SAUSAGE IS MADE. APPLY FOR A VARIANCE WITH THE OHIO DEPARTMENT OF HEALTH TO HOLD SAUSAGE AT ROOM TEMPERATURE. SAUSAGE WAS PLACED INTO COOLER AT TIME OF INSPECTION.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Observed improper use of time as a public health control for up to four hours. OBSERVED PREOARED TRAY OF JALAPENOS SITTING AT AMBIENT TEMPERATURE AT THE SELF SERVICE STATION.
To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. KEEP COOKED FOOD REFRIGERATED OR HOT. THIS FACILITY IS OPERATING OUTSIDE ITS LICENSE CLASSIFICATION. CEASE USING TIME IN LIEU OF TEMPERATURE.
3717-1-03.6(B) / Discarding food from an unapproved source
Critical The facility did not properly discard food that was from an unapproved source. NO RECEIPT FOR DRIED BEEF.
To prevent illness, food that is not from an approved source as specified under paragraphs (A) to (G) of rule 3717-1-03.1 shall be discarded. REMOVE FROM SALES AREA - HELD IN OFFICE FOR LABRATORY TESTING
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical OBSERVED NO QUAT. TEST KIT.
REMOVE FROM SERVICE. REPAIR OR REPLACE.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency. OBSERVED MEAT ROOM EQUIPMENT WAS NOT CLEANED AND SANITIZED AT THE REQUIRED FREQUENCY.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. EQUIPMENT HELD IN ROOMS AT TEMPERATURES A OVE 55 DEGREES F. EQUIPMENT SHOULD BE CLEANED AND SANITIZED AT LEAST EVERY FOUR HOURS.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical The handwashing sink was not easily accessible. Handwashing sink was blocked with food prep. materials .
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Violation corrected at time of inspection.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Food Prep. utensils were stored in the sink. Cease storing food prep. utensils in the handsink. Violation corrected at time of inspection.
3717-1-06.4(K) / Controlling pests.
Critical Observed the presence of live insects, rodents, and other pests. OBSERVED FLIES,GNATS AND DRAIN FLIES.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions. CONTACT PEST CONTROL OPERATOR TO ELININATE FLYING INSECTS. HAVE LIGHT TRAPS SERVICED SO THAT THEY ARE OPERATIONAL.
3717-1-06.4(K) / Controlling pests.
Critical Observed the presence of live insects, rodents, and other pests. OBSERVED UNCOVERED CONTAINERS OF USED GREASE, TRASH CAN IN BASEMENT WITH STAGNANT SEWER WATER, FLOOR DRAINS WITH FOOD RESIDUE AND DEBRIS, CARDBOARD BOXES STAINED WITH FRIED FOOD OIL, ALL WHICH ATTRACT PESTS.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions. COVER GREASE CONTAINERS, DISCARD GREASY BOXES, CLEAN AND SANITIZE FLOOR DRAINS, DISCARD CONTAINER OF STAGNANT WATER IN BASEMENT, AND REPAIR LEAK FROM OVERHEAD PIPE.

3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Person-in-charge did not ensure that the facility has written procedures for employees to .ents.. PIC had the forms but never translated and posted
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces. Correct immediately.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection.
At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection.
At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code. LEAD STAFF OF EACH DEPARTMENT SHALL BECOME LEVEL 2 CERTIFIED: HEAD COOK, HEAD BAKER, AND LEAD BUTCHER SHALL BE ENROLLED IN LEVEL 2 FOOD SAFETY COURSE BY AUGUST 31, 2018. Correct By: 31-Aug-2018
3717-1-04(G) / Wood - use limitation.
Unapproved food contact surfaces contained wood and/or wicker. BAKERY TABLE HAS DEEP GROOVES THAT CANNOT BE CLEANED AND SANITIZED.
Because of deterioration and cleaning concerns, wood and wood wicker may not be used as . CEASE USE. REPLACE IMMEDIATELY
3717-1-04.1(G) / Can openers - cleanability
Cutting or piercing parts of can openers are not removable for cleaning and for replacement.
To prevent food borne illness, cutting or piercing parts of can openers shall be removable for cleaning and replacement.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. PLASTIC LID ON MEAT TENDERIZER HAD CRACKS THAT WERE TAPED, AND A KNIFE HAD A TAPED UP HANDLE.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. CEASE USE IMMEDIATELY UNTIL COVER OR UNIT IS REPLACED TO PREVENT THE POSSIBILITY OF PHYSICAL CONTAMINATION OF MEAT BY PLASTIC CHIPS; KNIFE DISCARDED AT TIME OF INSPECTION.
3717-1-04.1(G) / Can openers - cleanability
Cutting or piercing parts of can openers are not removable for cleaning and for replacement. Observed hand held can opener.
To prevent food borne illness, cutting or piercing parts of can openers shall be removable for cleaning and replacement. Replace with commercial can opener that is able to be disassembled for cleaning and sanitizing.
3717-1-04.2(G)(2) / Food temperature measuring devices - measuring the temperature of thin foods.
A thermometer capable of accurately measuring the temperature of thin foods was not available. Observed no thin diameter probe thermometer.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. PROVIDE A TEST KIT FOR QUAT. SANITIZER.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Observed re-use of single-service or single-use articles. Observed paper meat tray liners, and gloves being re-used.
Single-service and single-use articles may not be reused. Gloves were removed and stored on the trays in the meat case and papers were hung adjacent to the meat case. Cease using single use items. Corrected during inspection.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Observed re-use of single-service or single-use articles. Observed tortilla chips stored in boxes that contained raw chicken.
Single-service and single-use articles may not be reused. Cease using raw food containers for ready to eat foods. Discard boxes and discard tortilla chips. Corrected at time of inspection.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. STAGNANT WATER WAS INSIDE THE COOLER. TEMPERATURE WAS ABOVE 41 DEGREES F.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REMOVE FROM SERVICE .
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. OBSERVED CONDENSATE DRIPPING FROM COOLING UNIT IN MEAT ROOM.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. CEASE USE AND REPAIR.
3717-1-06.1(M) / Outer openings - protected.
Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.NO AIR CURTAIN AT BACK ROOM LOADING DOCK.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. PROVIDE A MEANS TO MINIMIZE THE ENTRY OF PESTS AT THE LOADING DOCK. KEEP REAR ENTRIES CLOSED WHEN NOT ACTIVELY IN USE.
3717-1-06.1(K) / Insect control devices - design and installation.
Observed improper use or placement of an insect control device. OBSERVED FLY STRIP LOCATED OVER BAKERY EQUIPMENT.
Insect control devices that stun insects shall be designed to retain the insect within the device. Insect control devices shall be installed so that: they are not located over a food preparation area; and dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles. REMOVE AND MAINTAIN AREAS OVER FOOD PREP. AREAS AND EQUIPMENT FREE OF PEST CONTROL DEVICES.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
3717-1-07(A) / Poisonous or toxic materials: Original containers: identifying information.
Observed containers of poisonous or toxic chemicals that did not contain the manufacturers label. Observed chemical bottle without a label. - corrected at time of inspection.
To prevent illness, containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
901:3-4-16(C) / Certification in Food Protection
The Retail Food Establishment does not comply with Level One Certification requirements. Observed no staff with Level 1 training in food safety
The licensor shall mandate level one certification in food protection training for risk level I, II, III, and IV FSO's and RFE's as required. All staff working under a lead food prep. Manager shall be Level 1 Certified.August 31, 2018 Correct By: 31-Aug-2018
901:3-4-02(F) / RFE operating as a caterer
An RFE operating as a caterer. Class 3 facility advertises catering services. Observed no catering license
The operator of a retail food establishment that also plans to cater shall apply for a catering food service operation endorsement to their retail food establishment license. A retail food establishment license with such an endorsement shall be recognized by all other licensors in this state. The operator of such an establishment shall maintain a copy of the license at each catered event. Cease catering until licensed to operate as a caterer.
901:3-4-15(B) / Embargoing of food due to adulteration, misbranding, or expired baby formula or baby foods
Food in an RFE must be embargoed due to adulteration, misbranding, or baby food or formula is expired. Dried beef implicated in the food borne outbreak. Had no invoice.
To prevent foodborne illness, whenever a licensor finds or has cause to believe within an RFE or FSO in their jurisdiction that any food is adulterated, or so misbranded as to be dangerous or fraudulent, or that infant formula, or baby food is expired, the licensor shall affix to the item a tag giving notice that the item is, or is suspected of being, adulterated, misbranded, or expired and has been embargoed. Dried beef was removed from sales, taped up with a do not sell sign until testing was complete.

Inspection Information

Facility Type: Commercial RFE < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 02-July-2018

Inspection Information

Inspection Outcome: