Cleveland Health Department

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

Critical
Non-critical

3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Improper bare-hand contact with RTE foods. OBSERVED FOOD EMPLOYEE TOUCHING THE TOP OF THE BUN WITH BARE HANDS WHEN PREPARING TO CUT THE SANDWICH. PIC DISCARDED THE TOP BUN OF THE SANDWICH.

VR 02 / Variance approval
Facility conducting a process without required variance from the ODA/ODH. OBSERVED FACILITY IS MAKING THEIR OWN KIMCHI WITHOUT A VARIANCE.

3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. OBSERVED OIL BOTTLE AND VARIOUS MAYO AND SAUCE BOTTLES WITH NO LABEL.

3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. OBSERVED BULK FLOUR WITH NO LABEL.

3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. OBSERVED CHICKEN THAT WAS DETHAWING IN A TRAY ON THE GROUND.

3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. OBSERVED RUBBER SPATULAS WITH CHIPPED EDGES.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 18-July-2019

Comments
PEST CONTROL: DOMINION PEST CONTROL APPROVED SOURCES: PREMIER PRODUCE, CHEF2CHEF, DEEJAY'S CUSTOM BUTCHERY, JUST NATURAL PROVISIONS FACILITY WILL NEED TO CONTACT OHIO DEPARTMENT OF HEALTH IN ORDER TO REQUEST A VARIANCE FOR MAKING KIMCHI. IN ADDITION, SALAD DRESSINGS MADE IN THE FACILITY MUST BE LAB TESTED IN ORDER TO HAVE A DATEMARK THAT EXTENDS PAST 7 DAYS. THE MAKING OF TOMATO JAM AND OTHER JAMS IN THE FACILITY NEED A CHALLENGE TEST FROM AN APPROVED LABORATORY UNLESS A 7 DAY DATEMARK WILL BE OBSERVED.
I - P - Employee Health: The operation had an employee health policy on file. OBSERVED THE FACILITY HAS AN EMPLOYEE HEALTH POLICY. ALL EMPLOYEES MUST READ AND SIGN THE EMPLOYEE HEALTH POLICY WHICH INCLUDES COMMON FOODBORNE ILLNESS SYMPTOMS, 13 REPORTABLE DISEASES, AND A STATEMENT OF ACKNOWLEDGEMENT. III - Preventing Contamination by Hands: Observed food employee touching ready-to-eat food with bare hands. OBSERVED A FOOD EMPLOYEE TOUCH THE TOP BUN OF A SANDWICH GOING OUT FOR SERVICE TO CUT IT. NO READY TO EAT FOODS MAY BE TOUCHED WITH BARE HANDS. ANY READY TO EAT FOODS TOUCHED WITH BARE HANDS MUST BE DISCARDED. X - P - Chemical: Toxic materials are properly identified and stored. OBSERVED ALL CLEANING MATERIALS STORED UNDER THE 3 COMPARTMENT SINK. ALL TOXIC CHEMICALS SHOULD BE PROPERLY LABELED AND STORED IN A DESIGNATED AREA AWAY FROM FOOD, DISHWARE, AND UTENSILS.

Comments

PEST CONTROL: DOMINION PEST CONTROL
APPROVED SOURCES: PREMIER PRODUCE, CHEF2CHEF, DEEJAY'S CUSTOM BUTCHERY, JUST NATURAL PROVISIONS

FACILITY WILL NEED TO CONTACT OHIO DEPARTMENT OF HEALTH IN ORDER TO REQUEST A VARIANCE FOR MAKING KIMCHI. IN ADDITION, SALAD DRESSINGS MADE IN THE FACILITY MUST BE LAB TESTED IN ORDER TO HAVE A DATEMARK THAT EXTENDS PAST 7 DAYS. THE MAKING OF TOMATO JAM AND OTHER JAMS IN THE FACILITY NEED A CHALLENGE TEST FROM AN APPROVED LABORATORY UNLESS A 7 DAY DATEMARK WILL BE OBSERVED.

I - P - Employee Health: The operation had an employee health policy on file. OBSERVED THE FACILITY HAS AN EMPLOYEE HEALTH POLICY. ALL EMPLOYEES MUST READ AND SIGN THE EMPLOYEE HEALTH POLICY WHICH INCLUDES COMMON FOODBORNE ILLNESS SYMPTOMS, 13 REPORTABLE DISEASES, AND A STATEMENT OF ACKNOWLEDGEMENT.

III - Preventing Contamination by Hands: Observed food employee touching ready-to-eat food with bare hands. OBSERVED A FOOD EMPLOYEE TOUCH THE TOP BUN OF A SANDWICH GOING OUT FOR SERVICE TO CUT IT. NO READY TO EAT FOODS MAY BE TOUCHED WITH BARE HANDS. ANY READY TO EAT FOODS TOUCHED WITH BARE HANDS MUST BE DISCARDED.

X - P - Chemical: Toxic materials are properly identified and stored. OBSERVED ALL CLEANING MATERIALS STORED UNDER THE 3 COMPARTMENT SINK. ALL TOXIC CHEMICALS SHOULD BE PROPERLY LABELED AND STORED IN A DESIGNATED AREA AWAY FROM FOOD, DISHWARE, AND UTENSILS.

Inspection Information

Inspection Outcome: