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, cool down beef patty at 151°F, without the step of proper sanitation.
Note: corrected during inspection
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
Observed and discussed build-up on the side floor of the cooking equipment.
remove the observed build-up from the side floor of the cooking equipment.
Correct By: 16-Nov-2023
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed three floor tiles missing material located at the top of the stairs.
Correct By: 16-Nov-2023
3701-21-22 / Food choking standards
Food choking standards not readily accessible in FSO.
properly provide a food choking standard to be readily accessible in the FSO.
Correct By: 16-Nov-2023
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 06-November-2023
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| Note: General Pest exterminating performs the monthly exterminating application. The contact phone number is: 216-252-7140 |
| 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, cooling down beef patty at 151°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. 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. 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. |