3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Corrected During Inspection Food thermometer not readily accessible.
Observed the food thermometer not readily accessible.
Note: corrected at the time of inspection.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
Observed and discussed with staff of the appearing light grease build-up along the wall to the hood area.
Remove the observed minor appearing grease build-up along the wall to the hood area.
Correct By: 15-Aug-2020
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.
Observed the following areas in need of repair:
1. The screen to the rear screen door is partially detached neart the bottom of the door
2. The ceiling above the mens restroom handsink
3. The base coving near the three compartment sink approximately three feet missing
4. A near one foot diameter damaged wall area at the rear location of the food operation.
Repair the observed the following areas in need of repair:
1. The screen to the rear screen door is partially detached neart the bottom of the door
2. The ceiling above the mens restroom handsink
3. The base coving near the three compartment sink approximately three feet missing
4. A near one foot diameter damaged wall area at the rear location of the food operation.
Correct By: 15-Aug-2020 Correct By: 15-Aug-2020
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-August-2020
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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 - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. CDPH observed staff employee with ODH certification. VI - TCS Food: Observed all TCS foods being held at the proper temperature. CDPH informed staff TCS foods held at a proper temperature in the danger zone is a good preventitive in the growth of organisms which can cause a foodborne illness. 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. CDPH 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. |