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 build-up on the potato slicer.
Note: corrected during inspection.
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 a direct connection between the sewage system and a food preparation two compartment sink drain originating from equipment in which food, portable equipment, or utensils are placed.
Note: corrected during inspection.
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.
Observed not all clean utensils to be stored in a self-draining position an
Note: corrected during inspection.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean.
Observed a build-up along the exterior of the cooking equipment.
remove the observed build-up from along the exterior of the cooking equipment which is located in the food preparation area.
Correct By: 29-Mar-2024
3701-21-22 / Food choking standards
Food choking standards not readily accessible in FSO.
properly provide a food choking standards to be readily accessible in FSO.
Correct By: 29-Mar-2024
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 19-March-2024
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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 IVII - Protection from Contamination: Foods need to be protected at all times from physical and environmental contamination during storage, preparation, holding and display. Observed a build-up on the potato slicer. Sanitarian discussed with management by removing the observed build-up from the potato slicer. is a good preventitive of potential cross-contamination which can cause a foodborne illness. Note: Sanitarian observed staff immediately corrected during inspection. 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. I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. |