3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.
Correct By: 30-Jan-2024
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Observed an direct connection (air gap) at the three compartment sink serving counter for the floor drain, which the air gap shall be at least twice the diameter of the water supply inlet or pipe leading to the drain and may not be less than one inch.
Note: sanitarian informed by the owner this proper adjustment will be scheduled soon to be permanently completed.
3717-1-03.5(C)(3) / Food labels - bulk food
Corrected During Inspection Bulk food not properly labeled.
Observed one flour bin not properly labeled in the basement.
Note: corrected during inspection.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items.
Observed improper storage of food items on the basement floor.
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 to be stored in a self-draining and covered or inverted position.
Note: corrected during inspection.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.
Observed a approximate four foot area of base coving missing outside the side of the walk-in cooler.
repair to properly restore the observed a approximate four foot area of base coving which is missing outside the side of the walk-in cooler.
Correct By: 07-Feb-2024
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed missing paint in several areas of the food preparation floor.
Note: the owner informs this maintenance is already scheduled for soon to be completed.
Correct By: 07-Feb-2024
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-January-2024
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| Note: Terminex exterminating performs the monthly exterminating application. The phone number is: 440-717-9370 |
| 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 an direct connection (air gap) at the three compartment sink serving counter for the floor drain, which the air gap shall be at least twice the diameter of the water supply inlet or pipe leading to the drain and may not be less than one inch. Sanitarian informed staff this is a potential cross-contamination which can cause a foodborne illness. Note: sanitarian informed by the owner this proper adjustment will be scheduled soon to be completed. 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. |