Cleveland Health Department

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

Critical
Non-critical

3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible. locate the food thermometer.
Correct By: 29-Apr-2024
3717-1-03.5(D)(1) / Consumer warnings are provided
Consumer warnings are not provided when required. properly provide an shellfish allergen disclosure to be available to the consumer. Notte: management informs this disclosure will soon be available to the consumer.
Correct By: 29-Apr-2024
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths. Observed improper use and/or maintenance of wiping cloths in-between uses. Note: corrected during inspection.

3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable. Observed peeling paint on one wall located in the walk-in cooler
Correct By: 23-Apr-2024

Inspection Information

Facility Type: Commercial RFE < 25000 sq. ft.

[?] Inspection Type: Standard/Complaint

Inspection Date: 19-April-2024

Comments
Received a complaint stating "Selling spoiled food, not at appropriate temperature complainant got ill purchased crab salad.t". In today's inspection sanitarian observed set-up with the hand washing sink water above 100°F at the food preparation handwashing sink with disposable towels and a posted handwashing sign. Management informs all raw food and ready-to-eat food are completely separated at all times. Sanitarian observed all stored prepared crabmeat salad is within the expiration date, made freshly daily. In addition, informed by food handler employee the available sanitizer solution is continuously being prepared each shift. Sanitarian confirmed with staff prepared sanitizer solution generally has approximate two hour time span then needs to be replenished. The food handler employees are always applying single-use gloves and cooking utensils with no bare hand contact with the food. All refrigerated temperatures are monitored daily by the available equipment temperature gauges and today is 29- 38°F for all three stored refrigerated equipment. In addition, no reportable disease for food preparer employees on and near Apr. 9th the informed date of occurrence.

Comments

Received a complaint stating "Selling spoiled food, not at appropriate temperature complainant got ill purchased crab salad.t".

In today's inspection sanitarian observed set-up with the hand washing sink water above 100°F at the food preparation handwashing sink with disposable towels and a posted handwashing sign. Management informs all raw food and ready-to-eat food are completely separated at all times. Sanitarian observed all stored prepared crabmeat salad is within the expiration date, made freshly daily. In addition, informed by food handler employee the available sanitizer solution is continuously being prepared each shift. Sanitarian confirmed with staff prepared sanitizer solution generally has approximate two hour time span then needs to be replenished. The food handler employees are always applying single-use gloves and cooking utensils with no bare hand contact with the food. All refrigerated temperatures are monitored daily by the available equipment temperature gauges and today is 29- 38°F for all three stored refrigerated equipment.

In addition, no reportable disease for food preparer employees on and near Apr. 9th the informed date of occurrence.

Inspection Information

Inspection Outcome: