3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Corrected During Inspection Did not require employee(s) to report symptoms, diagnosed illness by a health care provider, or high risk situations as specified in rule.
Properly provide documentation which indicates employee(s) are required to report symptoms, diagnosed illness by a health care provider, or high risk situations as specified in rule.
Note: corrected at the time of inspection.
Correct By: 26-Feb-2020
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Corrected During Inspection Clean equipment and utensils not stored in a self-draining position and covered or inverted.
Properly store all clean equipment and utensils not stored in a self-draining position and covered or inverted located in the food preparation area.
Note: corrected at the time of inspection.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
Remove the observed build-up located on the drain plumbing to the handwashing sink and along the ceiling and walll located by the cooking hood system in the food preparation area.
Correct By: 06-Mar-2020
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Fully seal the one ceiling tile and several missing floor tiles area located in the food preparation area.
Correct By: 06-Mar-2020
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Consultation
Inspection Date: 26-February-2020
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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 - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. Observed the Chef's current ODH Food Manger's training certificate. VI - TCS Food: Observed all TCS foods being held at the proper temperature. CDPH 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. X - P - Chemical: Toxic materials are properly identified and stored. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. CDPH informed staff the proper application of utensils and single-use gloves is a good preventitive in the potential cross-contamination which can cause a foodborne illness. |