Cleveland Health Department

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

Critical
Non-critical

3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Corrected During Inspection Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed an direct connection (air gap) at the dishwasher for the floor drain, which the air gap shall be at least twice the diameter of the water supply inlet or pipe leading to the drain and may not be less than one inch. Note: corrected during inspection.

3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection. Properly provide an employee with manager certification in food protection. Note: sanitarian informed the food handler employee recently completed the course and is currently making arrangements for testing.
Correct By: 23-Jul-2022
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Corrected During Inspection Working food containers not properly labeled. Observed working food containers not properly labeled. Note: corrected during inspection.

3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids
Outdoor refuse containers without tight fitting lids, doors, or covers. Observed the outdoor refuse container with one of the two tight fitting lids unable to fully close. repair or replace the outdoor refuse container broken lid to properly restore continuous tight fitting lids
Correct By: 23-Jul-2022

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 13-July-2022

Comments
Note: Ehrlich exterminating performs the monthly exterminating application. The contact phone number is: 855-509-0513
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 -P - Protection from Contamination: Foods need to be protected at all times from physical and environmental contamination during storage, preparation, holding and display. Observed in discussion with staff the cutting board surface has been cleaned properly sanitized and then allowed to sufficiently air-dry in the food preparation area prior to contact with exposed ready-to-eat ffod. Sanitarian informed staff this is a good preventitive of potential cross-contamination 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. X - P - Chemical: Toxic materials are properly identified and stored.

Comments

Note: Ehrlich exterminating performs the monthly exterminating application. The contact phone number is: 855-509-0513

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 -P - Protection from Contamination: Foods need to be protected at all times from physical and environmental contamination during storage, preparation, holding and display. Observed in discussion with staff the cutting board surface has been cleaned properly sanitized and then allowed to sufficiently air-dry in the food preparation area prior to contact with exposed ready-to-eat ffod. Sanitarian informed staff this is a good preventitive of potential cross-contamination 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.

X - P - Chemical: Toxic materials are properly identified and stored.

Inspection Information

Inspection Outcome: