Cleveland Health Department

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

Critical
Non-critical

3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat PIC unable to demonstrate knowledge by having no critical violations.OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION. THE OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.OBSERVED A BUILD UP OF DEBRIS ON THE FOLLOWING FOOD CONTACT SURFACES OF EQUIPMENT: -BLADE OF THE CAN OPENER -ON THE DOUGH ROLLER TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.

3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness.OBSERVED THE QUATERNARY AMMONIUM SANITIZING SOLUTION BELOW THE MINIMUM REQUIREMENTS (0 PPM) FOR CONCENTRATION AT THE THREE COMPARTMENT SINK (BAR). THE QUATERNARY AMMONIUM SANITIZING SOLUTION SHALL BE HELD BETWEEN 200-400 PPM FOR EFFECTIVE SANITIZING.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature.OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN COLD HOLDING: -BEEF:46*F -MIXED VEGATABLES:47*F -CUBED BEEF:51*F TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING

3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials.OBSERVED GLASS CLEANER STORED NEXT TO THE FRUIT TRAY AND PREPARED COCKTAILS AT THE SERVICE BAR. TO PREVENT A CHEMICAL HAZARD, TOXIC CHEMICALS SHALL BE STORED AWAY FROM FOOD/FOOD EQUIPMENT.

3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Corrected During Inspection Inadequate equipment available for cooling, heating or holding food. OBSERVED THE PREPARED FOODS REACH IN COOLER IN THE KITCHEN HELD AT 55*F.

3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils improperly stored. OBSERVED AN ICE CREAM SCOOPER THAT IS BEING USED FOR ICE CREAM STORED ON A DIRTY SURFACE IN THE REACH IN FREEZER.

3717-1-04.4(B) / Cutting surfaces.
Repeat Cutting blocks or boards cannot be effectively cleaned and sanitized. OBSERVED A SEVERELY SCOURED CUTTING BOARD ON THE PREP TABLE.

3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available. OBSERVED NO TEST STRIPS (QUATERNARY AMMONIUM & CHLORINE) AT TIME OF INSPECTION.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Corrected During Inspection Non-food contact surfaces of equipment are unclean. OBSERVED A BUILD UP OF DEBRIS ON THE INTERIOR OF THE STRAW HOLDER AT THE BAR.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 09-December-2022