Cleveland Health Department

Comments
Received a food complaint which the complainant acquired Salmonella 10-1-21 and ordered a meal of crab cake sandwich topped with romaine lettuce with slice of tomato and french fries. In today's inspection sanitarian observed set-up with the hand washing sink water above 100°F, soap, and disposable towels with posted hand washing sign. All cooking temperatures are continuously monitored to ensure a internal food temperature of well above 165°F.The manager informs all raw food and ready-to-eat food are completely separated at all times. Food handler employees are always applying single-use gloves and cooking utensils with no bare hand contact with the food. The food containers were clean to observed sight with available properly concentrated sanitizer solution. All refrigerated temperatures are monitored daily at the beginning of the shift and were well below 41°F on and near today's Nov. 16th. Management informs the only food concern had been in the receiving of onions in the month of August. In addition, dating back to 9/15/2021, there was no appearing symptoms or reportable illness for all of Gabe's food handler employees. Note: Orkin exterminating performs the monthly exterminating application.
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 are being protected at all times from physical and environmental contamination during storage, preparation, holding and display. Observed a cutting board in-between uses properly washed then immediately sanitized and allowed to sufficiently air dry then returned into another food process. Discussed with staff this good observed process of properly sanitizing the cutting board prior to the next food process which is a good preventitive of potential cross-contamination which can cause a foodborne illness. VI - P - TCS Food: Observed and discussed with the manager ready to eat TCS foods being properly date marked, and discarded when required in the walk-in cooler. 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. Sanitarian informed staff the proper application of utensils and single-use gloves is a good preventitive in the potential cross-contamination which can cause a foodborne illness.

Inspection Information

Inspection Outcome: