3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Corrected During Inspection Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Observed an insufficient air gap between the flood rim and the water supply inlet at the three compartment sink location
Note: corrected during inspection
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed a approximate 4" diameter wall hole and one missing ceiling tile located by the 3 compartment sink.
Properly restore the observed a approximate 4" diameter wall hole and one missing ceiling tile located by the 3 compartment sink.
Correct By: 03-May-2021
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 23-April-2021
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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. VII - P - Protection from Contamination: Foods are all protected from physical and environmental contamination during storage, preparation, holding and display. CDPH discussed with staff of all fully covered TCS food container is a good preventitive of potential cross-contamination which can cause a foodborne illness. VI - P - TCS Food: Observed a large , uncovered container of gravy in the walk-in cooler at 120°F, after approximately 20 minute cool down placed into shallow pan with ice which will then be transferred for two hour cool down in the walk-in cooler. Person-in-charge presented a chart on the wall to the inspector of the cool down of within two hours from 135°F to 70°F and within four hours from 70°F to 41°F.which is a good preventitve in preventing bacterial growth that can lead to foodborne illness as cooked TCS foods shall be cooled 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. |