Cleveland Health Department

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

Critical
Non-critical

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 build-up on two hanging scoopers. rmove the build-up from the observed stored two hanging scoopers. Note: corrected during inspection.

3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection. Properly provide an employee with manager certification in food protection. Note: sanitarian observed in discussion the training has been completed and awaiting ODH certification.
Correct By: 12-Jun-2023
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink(s). Observed no disposable towels at the rear handwashing sink. proeperly provide disposable towels at the rear handwashing sink.
Correct By: 12-Jun-2023
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed a water drip leak for the plumbing located under the three compartment sink. repair to properly restore the observed water drip leak for the plumbing which is located under the three compartment sink.
Correct By: 12-Jun-2023
3701-21-02(H) / FSO must display icense; Display of Mobile FSO information
FSO license not displayed

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 02-June-2023

Comments
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 Observed build-up on two hanging scoopers. Discussed with staff by storing all utensils in a clean covered and inverted position at all times is a good preventitive of potential cross-contamination which can cause a foodborne illness. Note: staff immediately corrected during inspection. VI - - TCS Food: Observed not all ready to eat TCS foods are being properly date marked, and discarded when required. Sanitarian informed staff all TCS foods need to be properly date marked, and discarded when required is a good preventitive in the growth of organisms which can cause a foodborne illness. Note: the date marking for the stored diced ham and egg rolls in the walk-in cooler was corrected during time of inspection X - P - Chemical: Toxic materials are properly identified and stored.

Comments

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 Observed build-up on two hanging scoopers. Discussed with staff by storing all utensils in a clean covered and inverted position at all times is a good preventitive of potential cross-contamination which can cause a foodborne illness. Note: staff immediately corrected during inspection.
VI - - TCS Food: Observed not all ready to eat TCS foods are being properly date marked, and discarded when required. Sanitarian informed staff all TCS foods need to be properly date marked, and discarded when required is a good preventitive in the growth of organisms which can cause a foodborne illness. Note: the date marking for the stored diced ham and egg rolls in the walk-in cooler was corrected during time of inspection
X - P - Chemical: Toxic materials are properly identified and stored.

Inspection Information

Inspection Outcome: