Cleveland Health Department

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

Critical
Non-critical

3717-1-03.4(J) / Variance requirement.
Critical Repeat Observed a process that requires a variance and no variance was obtained. Observed the making of 'in house' Chicharones without a variance.
To prevent foodborn illness, an FSO or RFE shall obtain a variance before: 1) Smoking food as a method of food preservation rather than as a method of flavor enhancement; (2) Curing food; (3) Except as provided in rule 3717-1-08.4 of this code, using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement, or to render a food so that it is not a TCS food; (4) Packaging TCS food using a reduced oxygen packaging method except where the growth of Clostridium botulinum and Listeria monocytogenes are controlled as specified under paragraph (K) of this rule; (5) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; (6) Custom processing of animals that are for personal use as food and not for sale or service in a FSO or RFE if the processing is not done in compliance with rule 3717-1-08.2 of this code; (7) Pressing or bottling juice unless the processing is done in compliance with rule 3717-1-08 of this code; (8) Use of a heat treatment dispensing freezer in a manner other than as specified in rule 3717-1-08.1 of this code; (9) Preparing food by another method that is determined by the Ohio department of health or Ohio department of agriculture to require a variance; or (10) Sprouting seeds or beans. Discontinue making Chicharones until a variance can be obtained.
3717-1-03.4(J) / Variance requirement.
Critical Repeat Observed a process that requires a variance and no variance was obtained. Observed cooked Chicharone, some with meat, stored at room temperature.
To prevent foodborn illness, an FSO or RFE shall obtain a variance before: 1) Smoking food as a method of food preservation rather than as a method of flavor enhancement; (2) Curing food; (3) Except as provided in rule 3717-1-08.4 of this code, using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement, or to render a food so that it is not a TCS food; (4) Packaging TCS food using a reduced oxygen packaging method except where the growth of Clostridium botulinum and Listeria monocytogenes are controlled as specified under paragraph (K) of this rule; (5) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; (6) Custom processing of animals that are for personal use as food and not for sale or service in a FSO or RFE if the processing is not done in compliance with rule 3717-1-08.2 of this code; (7) Pressing or bottling juice unless the processing is done in compliance with rule 3717-1-08 of this code; (8) Use of a heat treatment dispensing freezer in a manner other than as specified in rule 3717-1-08.1 of this code; (9) Preparing food by another method that is determined by the Ohio department of health or Ohio department of agriculture to require a variance; or (10) Sprouting seeds or beans. DO NOT SELL REMAINING CHICHARONES, DISCONTINUE PRODUCING CHICHARONE UNTIL A VARIANCE IS OBTAINED. DISCARD PRODUCT. CONTINUE TO WORK WITH THE OHIO DEPT. OF AGRICULTURE TO OBTAIN A VARIANCE.
3717-1-06.4(K) / Controlling pests.
Critical Repeat Observed the presence of live insects, rodents, and other pests. Observed flies in Chicharone case. This is a critical violation. All criticals must be complied within 24 hours.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions. Correct By: 20-Jul-2018

3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat 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.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Repeat Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. After a thorough wash and clean, sanitize slicer before use.

Inspection Information

Facility Type: Commercial RFE < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 10-August-2018

The following violation(s) have been corrected since the last inspection.
3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. Observed non- working ovens in food prep. area. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair or replace all non-working ovens throughout food prep. area where necessary.
3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are dirty. Observed dirty food slicer in back, meat cutting area. This is a critical violation. All criticals must be complied within 24 hours. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Wash and thoroughly clean dirty food slicer.
3717-1-06.1(A)/Floors, walls, and ceilings. Floors, walls, and/or ceilings were not smooth and easily cleanable. Observed stained, missing ceiling tiles above meat saws in food prep. area. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair or replace all old, stained, broken, missing ceiling tiles throughout food prep. area where necessary.
3717-1-06.4(H)/Cleaning and maintenance of plumbing fixtures. Observed plumbing fixtures that were not being kept clean and maintained. Floor drains in food prep. area are dirty. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. Wash and thoroughly clean all dirty floor drains throughout Market where necessary.
901:3-4-15(E)/Condemnation: meat, seafood, poultry, vegetable, fruit, or other perishable foods OUTDATED FOOD: 1. 14.36 lb. chicken meat. 2. 8 lb. Chicharone with meat. 3. 2 boxes Tortilla Chips. Observed unsound, contaminated or otherwise unsafe food in the RFE, and the food shall be destroyed. Whenever the licensor finds in any RFE or FSO, any meat, seafood, poultry, vegetable, fruit, or other perishable foods that are unsound, or contain any filthy, decomposed, or putrid substance, or that may be poisonous or deleterious to health or otherwise unsafe, the foods are declared to be a nuisance, and the licensor shall forthwith condemn or destroy the foods, or in any other manner render the items unsalable as human food.