3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat TCS foods were not being held at the proper temperature. OBSERVED SEVERAL ITEMS HELD AT 50 DEGREES FAHRENHEIT.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. STORE MEAT AND TZATZIKI SAUCE IN THE WALK-IN COOLER. RE-SET THE THERMOSTAT TO THE COLDEST SETTING AND MONITOR THE AMBIENT AIR THERMOMETER, CONTACT REFRIGERATION TECHNICIAN IF TEMPERATURE DOES NOT REACH 41 DEGREES FAHRENHEIT OR LOWER BEFORE STORE CLOSING. DO NOT STORE ANY FOOD IN THE UNIT UNTIL IT CAN HOLD THE PROPER TEMPERATURE. Correct By: 16-Oct-2015
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are dirty. WALK-IN COOLER RACKS HAVE DIRT AND MILDEW ON THE SURFACES. THE FLOOR OF THE COOLER HAS FOOD RESIDUE, DIRT, AND LITTER THROUGHOUT.
Nonfood-contact surfaces of equipment shall be kept clean. CLEAN THE ENTIRE COOLER PAYING ATTENTION TO THE FLOOR UNDER THE BOTTOM RACKS. REMOVE ALL BOTTOM RACKS AND CLEAN THE FLOOR THOROUGHLY. CLEAN ALL RACKS INSIDE THE COOLER. CLEAN THE FANS AND ANY DUST AND, OR MILDEW PRESENT ON ANY OTHER SURFACES INSIDE THE COOLER. Correct By: 30-Oct-2015
3717-1-09(C) / Restrictions or conditions limiting the types of food prepared or served
Repeat Limitations placed on the license are not being adhered to. LICENSE HAS CLEARLY STATED ON THE FRONT THAT THE FACILITY IS NOT TO COOK. THE PIC IS COOKING CORNED BEEF AND GYRO.
The licensor may place restrictions or conditions on a license limiting the types of food that may be prepared or served by the FSO or RFE based on the equipment or facilities. Limitations shall be posted on the back of the license. CEASE COOKING IMMEDIATELY. REMOVE THE HOT PLATE AND GYRO OVEN FROM THE FACILITY AND DO NOT COOK. PREPARED FOOD MAY BE PURCHASED FROM YOUR PURVEYOR, SLICED, AND WARMED FOR IMMEDIATE SERVICE. Correct By: 15-Oct-2015
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 26-October-2015
| The following violation(s) have been corrected since the last inspection. |
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| 3701–21-25(I) OAC/Level one certification in food protection The FSO did not have a person in charge that had completed a Level One Certification course. APPLY FOR A SERVSAFE OR PERSON IN CHARGE COURSE AT CUYAHOGA COUNTY BOARD OF HEALTH OR THE CITY OF CLEVELAND HEALTH DEPARTMENT BEFORE NOVEMBER 30, 2015 Correct By: 30-Nov-2015 |
| 3717-1-02.4(C)(9)/Person in charge: duties - ensure employees are properly sanitizing equipment and utensils The person in charge did not ensure that employees are properly sanitizing equipment or utensils. PIC MIXES CHLORINE SANITIZER WITH DISH DETERGENT TO WASH, THEN RINSES. To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. SET UP THE THREE COMPARTMENT SINK WITH SOAP, PLAIN WATER, AND SANITIZER SEPARATELY. TEST THE SANITIZER WATER WITH TEST STRIP EACH TIME. AIR DRY UTENSILS AND EQUIPMENT ON A CLEAN SURFACE. PIC WILL PURCHASE A NEW TEST KIT AND KEEP THE COLOR KEY INTACT. Correct By: 23-Oct-2015 |
| 3717-1-03/Food - safe, unadulterated, and honestly presented Observed food that was unsafe, adulterated, or not honestly presented. OBSERVED LOAVES OF BREAD RECEIVED IN BULK FOR DELI SERVICE FROM AN APPROVED SOURCE WITHOUT A LABEL PROVIDED ON THE BULK CONTAINER. To prevent foodborne illness, food shall be safe, unadulterated, and honestly presented. CONTACT PURVEYOR TO REQUEST THAT EACH DELIVERY OF BREAD USED FOR THE DELI SERVICE CONTAIN INGREDIENT LISTS FOR EACH VARIETY OF BREAD RECEIVED SO THAT CUSTOMERS CAN BE PROVIDED WITH THIS INFORMATION UPON REQUEST. Correct By: 23-Oct-2015 |
| 3717-1-03.1(A)(3)/Sources - packaged food labeling Observed food packages that are not properly labeled. OBSERVED BULK BREAD USED FOR DELI SERVICE WITHOUT LABELS. To properly inform consumers, packaged food shall be labeled as specified in law. REQUEST THAT A LABEL ACCOMPANY EACH SHIPMENT OF BULK BREAD FOR EACH VARIETY OF BREAD USED IN THE DELI. Correct By: 23-Oct-2015 |
| 3717-1-03.2(Y)/Miscellaneous sources of contamination. Miscellaneous sources of contamination observed. THE UTILITY SINK IS TOO CLOSE TO THE STAND HOLDING THE DELI SLICER. Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). PROVIDE A DIVIDER BETWEEN THE UTILITY SINK AND THE DELI SLICER TO PREVENT THE CONTAMINATION OF FOOD EQUIPMENT BY DISCHARGE WATER. Correct By: 23-Oct-2015 |
| 3717-1-03.2(Y)/Miscellaneous sources of contamination. Miscellaneous sources of contamination observed. OBSERVED CARTONS OF CIGARETTES STORED IN THE REACH-IN COOLER WITH FOOD. Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). REMOVE CIGARETTES FROM THE COOLER AND STORE PRODUCT AWAY FROM FOOD. Correct By: 23-Oct-2015 |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are dirty. THE DELI SLICER HAS A HEAVY ACCUMULATION OF DRIED FOOD RESIDUE ON THE COMPONENTS. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. DISASSEMBLE THE SLICER. WASH, RINSE , AND SANITIZE THE SLICER, AIR DRY, THEN REASSEMBLE. THIS PROCESS MUST BE COMPLETED EVERY FOUR HOURS THROUGHOUT THE DAY TO PREVENT THE GROWTH OF BACTERIA WHICH CAN CAUSE FOODBORNE ILLNESSES. Correct By: 16-Oct-2015 |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. THE SCALE HAD A HEAVY ACCUMULATION OF DEBRIS ON ALL SURFACES. Nonfood-contact surfaces of equipment shall be kept clean. CLEAN ENTIRE SCALE. Correct By: 23-Oct-2015 |
| 3717-1-04.5(C)/Cooking and baking equipment - cleaning frequency Cooking and/or baking equipment is not cleaned at the required frequency. TWO MICROWAVES HAD HEAVY ACCUMULATIONS OF FOOD ON ALL SURFACES. Cooking and baking equipment and/or cavities and door seals of microwaves shall be cleaned at least every twenty-four hours. CLEAN ALL SURFACES OF THE MICROWAVES PAYING SPECIAL ATTENTION THE UPPER INTERIOR SURFACE. Correct By: 23-Oct-2015 |
| 3717-1-05.4(D)/Receptacles. Observed the use of unapproved receptacles and waste handling units for refuse, recyclables, or returnables. OBSERVED CORNED BEEF CONTAINERS USED FOR OUTDOOR TRASH RECEPTACLES. Receptacles and waste handling units for refuse, recyclables, or returnables and for use with materials containing food residue shall be durable, cleanable, insect and rodent-resistant, leak proof, and nonabsorbent. REMOVE CORNED BEEF RECEPTACLES AND PROVIDE RECEPTACLES AS DESCRIBED ABOVE FOR OUTDOOR USE. Correct By: 23-Oct-2015 |
| 3717-1-06.4(A)/Repairing. The physical facilities are not being maintained in good repair. AFFIX THE COVE BASE TO THE WALL NEAR THE HANDSINK. REPAIR TWO HOLES IN THE WALL UNDER THE HANDSINK WITH SMOOTH, DURABLE, AND EASILY CLEANABLE MATERIAL. The physical facilities shall be maintained in good repair. Correct By: 23-Oct-2015 |
| 3717-1-06.4(N)/Maintaining premises - unnecessary items and litter. Observed unnecessary or nonfunctional items and /or litter on the premises. The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter. Correct By: 23-Oct-2015 |