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 stored thermometer immediately placed into the internal monitoring recording of the TCS food, hot holding beef with beans at 138°F, without the step of proper sanitation.
Note: corrected during inspection
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled.
Observed several working food containers not properly labeled.
properly label all working food containers located in the food preparation area.
Correct By: 11-Mar-2022
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items and /or litter on premises.
Observed several items on the ground located by the two dumpsters.
remove the observed several items from the ground which is located by the recently emptied two dumpsters.
Correct By: 11-Mar-2022
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
Observed and discussed with staff of the appearing light grease build-up along the floor by the food preparation area.
Remove the observed grease build-up located along the floor by the food preparation area.
Correct By: 11-Mar-2022
3701-21-02(H) / FSO must display icense; Display of Mobile FSO information
FSO current license not displayed
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 01-March-2022
| Comments |
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| Received a complaint stating "Constant Piles of garbage on ground for days. They do not have garbage picked up often enough. Dumpsters are Always over flowing, lids open". Observed and discussed with management of several items remain on the ground next to the empty two dumpsters. Sanitarian informed by management of the difficulty with the snow environment which was a recently temporary effect in maintaining. In addition, management intends to put the remaining several observed items on the ground into the two empty dumpsters. 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 with beans at 138°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. |