3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
No written procedures for responding to vomiting or diarrheal events.
Proeperly provide written procedures for responding to vomiting or diarrheal events.
Correct By: 16-Nov-2020
3717-1-06.2(E) / Handwashing signage.
Corrected During Inspection Handwashing sign(s) not posted.
repost handwashing signage at the food preparation handwashing sink when observed to be missing.
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 build-up on the wall located under the dishwasher equipment.
Remove the observed build-up which is located on the wall under the dishwasher equipment.
Correct By: 16-Nov-2020
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed an approximate one foot square wall cover mssing to the wall under the dishwasher equipment.
Properly restore the observed missing approximately one foot square wall cover located under the dishwasher equipment.
Correct By: 16-Nov-2020
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 06-November-2020
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| Note: General Pest exterminating performs the monthly exterminating application. The contact phone number is: 216-252-7140 |
| 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 - 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. X - P - Chemical: Toxic materials are properly identified and stored. |