3717-1-06.4(K) / Controlling pests.
Critical Corrected During Inspection Presence of live insects, rodents, and other pests.
Observed observed and discussed a fly activity which was located in the food preparation area.
Note: corrected during inspection.
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Corrected During Inspection Clean equipment and utensils not stored in a self-draining position and covered or inverted.
Observed not all clean utensils not stored in a self-draining position and covered or inverted.
Note: corrected during inspection.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted.
Observed water on the floor under the condensor located in the walk-in cooler.
repair to properly restore the observed water from the floor which is located under the condensor in the walk-in cooler.
Correct By: 02-Oct-2023
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed four missing wall tiles located by the warewashing area.
Correct By: 02-Oct-2023
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 21-September-2023
| Comments |
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| Received a complaint stating "Salmonella case resides at Larchwood Assisted Living Facility-4106 Rocky River Drive. The patient stated that 99.9% of foods is consumed from the assistant living establishment. The patient ate the following: turkey and stuffing, hamburgers, hot dogs, polish boys, BLT, turkey club, beef jerkey, paddock fish, scrambled eggs, shredded cheese, dannon strawberry or peach yogurt, fruit (red seedless grapes, oranges, strawberries, watermelon, pineapple, frozen blueberries), Vegetables (iceberg lettuce, tomatoes, cucumbers, celery broccoli, cauliflower, bell peppers), ice cream cups (vanilla, strawberry, chocolate), creamy peanut butter, roasted red pepper flakes, plain oatmeal". In today's inspection sanitarian observed set-up with the hand washing sink with hot water temperature above 100°F available disposable towels with a posted handwashing sign. Management informs all raw food and ready-to-eat food are completely separated at all times. Sanitarian observed all stored TCS foods are within the expiration date and are confirmed to be fully cooked to a internal temperature exceeding 165°F. Food handler employees are always applying single-use gloves and cooking utensils with no bare hand contact with the food. All refrigerated temperatures are monitored daily at the beginning of the shift and were well below 41°F to also in the effort to ensure Food Safety to the consumer at all times. In addition, dating back to the week of 9-14-23 there was no appearing or reportable illness for all of their employees. |
| 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 and discussed a fly activity which was located in the food preparation area. Sanitarian discussed with management by removing the observed fly activity is a good preventitive of potential cross-contamination which can cause a food borne illness. Note: corrected during inspection. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. Sanitarian 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. |