3717-1-05.1(E) / Backflow prevention device - design standard.
Critical Improper backflow prevention device installed on a water supply system.
Properly provide a backflow prevention device, anti- siphonage device, on the tea maker water supply.
Note: CDPH informed a immediate inquiry would be properly addressed to see if a backflow prevention device is in- line or to have corrective measures completed.
Correct By: 24-May-2021
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Observed an indirect connection (air gap) at the sink located near the ovens 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.
Provide an indirect connection (air gap) at the sink located near the ovens for the floor drain, at least twice the diameter of the water supply inlet or pipe leading to the drain and at least one inch.
Correct By: 24-May-2021
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Clean equipment and utensils not stored in a self-draining position and covered or inverted.
Observed with staff some clean utensils are not stored in a self-draining position and covered or inverted.
Properly store all clean utensils in a self-draining position and covered or inverted.
Correct By: 31-May-2021
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed the concrete floor partially missing paint located next to the dishwasher equipment.
Properly restore the observed concrete floor which is partially missing paint located next to the dishwasher equipment.
Correct By: 31-May-2021
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-May-2021
| Comments |
|---|
| Note: Central exterminating performs the weekly 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. CDPH observed staff employee with ODH certification. 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 a stored thermometer properly sanitized and air-dried then placed into the internal monitoring recording of the TCS food, chicken noodle soup at 178°F. Discussed with staff this a good observed process of the 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. CDPH 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. |