3717-1-06.4(K) / Controlling pests.
Critical Presence of live insects, rodents, and other pests.
Provide necessary steps to remove the observed several flies which are located in the dry storage area.
Note: CDPH informed this maintenance has already been scheduled.
Correct By: 22-Aug-2019
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink(s).
Properly provide a disposable towel dispensor or a drying device at the food preparation handwashing sink.
Correct By: 31-Aug-2019
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled.
properly label several food liquid bottles located at the food preparation area nearer to customer service.
Note: in discussion with staff CDPH informed a chart identifying each liquid bottle could be posted directly above the food preparation storing area.
Correct By: 31-Aug-2019
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces unclean.
Remove the observed and discussed build-up on the lower shelf of one reach-in cooler located in he food preparation area.
Correct By: 31-Aug-2019
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Reseal one wall tile near the base coving located near the handwashing sink.
Correct By: 31-Aug-2019
3701-21-22 / Food choking standards
Food choking standards not readily accessible in FSO.
Provide a food choking display in this Food Service Operation, (FSO), visible to the customer.
Note: CDPH forwarded a food choking display at time of inspection.
Correct By: 31-Aug-2019
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-August-2019
| Comments |
|---|
| Note: Central exterminating performs the monthly exterminating application. The phone number is 1-216-771-0555. |
| CRITICAL CONTROL POINT INSPECTION IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The operation had an employee health policy on file. |