3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible.
Observed the food preparation handwashing sink with items in the sink.
Note: immediately corrected during inspection.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.
Observed a build-up on the can-opener blade.
Note: corrected during inspection.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials.
Observed a ceiling fly strip located above food stored.
Note: immediately corrected during inspection.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible.
locate the misplaced food thermometer to be readily accessible.
Correct By: 11-Sep-2023
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed two ceiling tile areas missing material in the food preparation area and storage area, respectively.
Correct By: 11-Sep-2023
3717-1-06.4(F) / Drying mops.
Corrected During Inspection Mops dried improperly.
Observed unattended mop stored in mop water solution.
Note: immediately corrected during inspection.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed several smaller wall holes near the rear entrance door and one ceramic base coving missing under the three compartment sink
Correct By: 11-Sep-2023
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.
Observed three non-working hood lights above the cooking equipment.
repair to properly restore the non-working hood lights located above the cooking equipment.
Correct By: 11-Sep-2023
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-September-2023
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| Note: Central exterminating performs the monthly exterminating application. The phone number is 1-216-771-0555. |
| CRITICAL CONTROL POINT INSPECTION IV - Demonstration of Knowledge: The Person in Charge (PIC) did not comply with this chapter by having no critical violations during the current inspection. To comply with this Chapter and exercise active managerial control over the facility, the PIC shall have no critical violations during the current inspection, which decreases opportunities for foodborne illness outbreaks. The Inspector reviewed with the PIC the chapters in the Code where the critical violations are addressed. In addition, the Inspector educated the PIC on the public health significance of each critical violation. Finally, the Inspector outlined ways to prevent critical violations during future inspections VII - Protection from Contamination: Foods need to be protected at all times from physical and environmental contamination during storage, preparation, holding and display. Observed a build-up on the can-opener blade. Sanitarian discussed with management by removing the observed build-up from the can-opener blade is a good preventitive of potential cross-contamination which can cause a foodborne illness. Note: corrected during inspection. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. CDPH 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. |