3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean.
Observed a stored thermometer immediately placed into the internal monitoring recording of the TCS food, hot holding beef at 136°F, without the step of proper sanitation.
Note: corrected during inspection
3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection No soap at handwashing sink(s).
Observed no soap at the food preparation handwashing sink.
Note: corrected during inspection.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods not properly thawed.
Observed frozen beef submerged in water without the added water velocity in a required thawing.
Note: corrected during inspection.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths.
Observed improper use and/or maintenance of wiping cloths in-between uses.
properly provide wiping cloths in-between uses in a sanitizer solution.
Correct By: 24-Oct-2022
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 lower shelf of the reach-in freezer.
remove the observed build-up from the lower shelf of the reach-in freezer.
Correct By: 24-Oct-2022
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed several smaller wall holes near the rear entrance door and one ceramic base coving missing under the three compartment sink
Correct By: 24-Oct-2022
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.
Observed a detached screen at the rear entrance screen door.
reattach the screen at the rear entrance screen door.
Correct By: 24-Oct-2022
3717-1-06.4(F) / Drying mops.
Mops dried improperly.
Observed unattended mop stored in mop water solution.
properly air dry the mop in-between uses.
Correct By: 24-Oct-2022
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 14-October-2022
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| Note: Central exterminating performs the monthly exterminating application. The phone number is 1-216-771-0555. |
| 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 stored thermometer immediately placed into the internal monitoring recording of the TCS food, hot holding beef at 136°F, without the step of proper sanitation. Discussed with staff of good processes of sanitizing the probe thermometer prior to the internal temperature check. Providing adequate air contact drying time for the wiping cloths in a sanitizer solution or alcohol wipes is a good preventitive of potential cross-contamination which can cause a foodborne illness. VI - P - TCS Food : Observed all TCS foods being held at the proper temperature. Sanitarian informed staff TCS foods held at a proper temperature in the danger zone is a good preventitive in the growth of organisms which can cause a foodborne illness. VI - P - TCS Food: Observed 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. |