Cleveland Health Department

The following violation(s) have been corrected since the last inspection.
3717-1-02.4(A)(2)/Person in charge: assignment of responsibility. Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
3717-1-02.4(C)(15)/Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility. Person-in-charge did not ensure that written procedures and plans are not maintained and implemented in the facility. There is no vomiting and diarrhea kit that follows their policy. The HACCP plan does not provide enough information regarding what they do. The plan also describes how to ROP fish. Discontinue ROP product until the HACCP plan is completed. Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required
3717-1-03.1(R)(1)/Shellstock - maintaining identification. Shell stock tags were removed from the container. The shell fish tags are not kept with the shell fish used all are used. Keep shellfish tags with shellfish until that lot is sold. To ensure proper identification, shellstock tags or labels shall remain attached to the container in which shellstock are received until the container is empty.
3717-1-03.1(R)(2)/Shellstock - recording the date of sale or service The date the last shellstock was sold or served was not recorded on the label. The date the last shellfish is sold from a bag is not written on the tag. Write the date the last shell fish from a bag is sold before storing it for 90 days. To prevent the transmission of foodborne illness, the date when the last shellstock was sold or served shall be recorded on the tag or label.
3717-1-03.2(Q)/Food storage - preventing contamination from the premises. Observed improper storage of food items. Food is stored on the floor in the walkin refrigerator. Store 6 inches above the floor. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-03.4(K)/Reduced oxygen packaging - criteria. Currently cooking proteins and ROPing product after it has been cooked. There is no testing results available for the safety of the food. This process would require a variance from Ohio Department of Health to continue to do this. Discontinue until a variance is granted.
3717-1-03.5(E)/Consumer advisory. The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. The Lago burger is cooked to order, there is no disclosure on the lunch menu and the is no advisory on the menu. On the dinner menu the advisory is no asterisked and there are menu items asterisked. There is also no disclosure on the dinner menu. To properly inform consumers, except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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.
3717-1-04(A)/Multiuse utensils and food contact surfaces - material characteristics. Equipment and/or utensils contain improper materials. The establishment was using Home Depot multiuse buckets to cool marinara in. These are not food grade containers and may not be used to put food in. This could allow for contamination. If food is stored in a nonfood grade container the food must be discarded in the future. To prevent contamination, materials that are used in the construction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
3717-1-04.2(H)(2)/Temperature measuring devices - mechanical warewashing. An irreversible registering temperature indicator (thermometer or labels) was not readily accessible in hot water mechanical warewashing operations. A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization.
3717-1-04.4(L)/Mechanical warewashing equipment - hot water sanitization temperature The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. The final rinse was 175F. Discontinue using until repaired. To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: For a stationary rack, single temperature machine, 165°F; or for all other machines, 180°F.
3717-1-04.4(B)/Cutting surfaces. The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. The cutting boards on the line have deep cuts and are discolored. Repair or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
3717-1-04.4(J)/Mechanical warewashing equipment - wash solution temperature. The wash solution in the spray type warewasher is not being maintained at the proper temperature. The heat sanitizing dishwasher wash temperature was 115F. Discontinue using until repaired. To ensure proper cleaning and sanitization, the temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (a) For a stationary rack, single temperature machine, 165°F; (b) For a stationary rack, dual temperature machine, 150°F; (c) For a single tank, conveyor, dual temperature machine, 160°F or (d) for a multitank, conveyor, multi-temperature machine, 150°F. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F.
3717-1-05.1(D)/Backflow prevention - air gap. Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. The ice bin by the open end, drain line rests on the floor drain. There must be physical air gap. To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
3717-1-05.1(O)(1)/Using a handwashing sink - accessible at all times The handwashing sink was not easily accessible. The hand sink by the ROP machine is blocked. Provide access to the hand sink at all times. To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
3717-1-06.4(M)/Storing maintenance tools. Observed maintenance tools improperly stored which resulted in contamination. Brooms and a dust pan were leaned against the rear low boy refrigerator. Store cleaning tools properly. Maintenance tools shall be stored so they do not contaminate food, equipment, utensils, linens, single-service articles, or single-use articles, and in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.
3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt and debris. The wall is dirty on the dirty side of the dishwasher. There is a dust buildup on the ceiling and fan grates in the walk in refrigerator. Clean on a frequent basis. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.

Inspection Information