3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Corrected During Inspection Food equipment surfaces not cleaned at required frequency. OBSERVED DRIED FOOD DEBRIS BUILD UP ON THE FOOD DISPENSERS FOR SEVERAL BULK CONTAINERS (KETCHUP, MUSTARD, HOT SAUCE,ETC.) TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, THE PIC (PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY CLEANING AND SANITIZING ALL BULK FOOD CONTAINERS AT THE TIME OF INSPECTION.
3717-1-06.4(K) / Controlling pests.
Critical Corrected During Inspection Presence of live insects, rodents, and other pests. OBSERVED ROACHES MOVING UNDERNEATH AND INSIDE OF GARBAGE CAN HOLDING UNIT OF THE DINING AREA. ISSUED ORDER FOR THE PIC (PERSON IN CHARGE) TO CONTACT PEST CONTROL OPERATOR (TERMINEX) TO SERVICE THE FACILITY. IN ADDITION, CONTACTED THE BUILDING MANAGER REGARDING THE COMPLAINT AND THE CORRECTIVE ACTION TO RESOLVE THE VIOLATION. THE PEST CONTROL OPERATOR (TERMINEX ) HAS BEEN CONTACTED AND SCHEDULED FOR IMMEDIATE SERVICE. THE PIC(PERSON IN CHARGE) AND THE BUILDING MANAGER PROVIDED INVOICES OF THE MOST RECENT PEST CONTROL SERVICES FOR THE KITCHEN AND THE BUILDING.
3717-1-04.8(F) / Storage - prohibitions - utensils, equipment and linens.
Corrected During Inspection Cleaned and sanitized equipment, utensils, laundered linens stored in prohibited area. ISSUED ORDER TO HAVE ALL PLASTIC FOOD HOLDING CONTAINERS DISCARDED AND REPLACED TO PREVENT CONTAMINATION RISKS
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Corrected During Inspection Non-food contact surfaces of equipment are unclean. OBSERVED FOOD SPILLAGE(SUGAR, SALT, ETC.) AND DEAD ROACHES IN THE CABINETS UNDER THE DISPENSING UNITS (KETCHUP, MUSTARD, ETC.) THE PIC( PERSON IN CHARGE) CORRECTED BY CLEANING AND SANITIZING ALL INTERIOR SECTIONS OF STORAGE CABINETS AT THE TIME OF INSPECTION.
3717-1-05.4(Q) / Cleaning receptacles.
Corrected During Inspection Waste receptacles or handling units not cleanedand maintained. OBSERVED THE WASTE RECEPTACLES AND THE WASTE RECEPTACLE HOLDING UNITS IN THE DINING AREA CONTAINED FOOD SPILLAGE AND DEAD ROACHES. TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL WASTE RECEPTACLE AREAS SHALL BE CLEANED AND SANITIZED ON A DAILY BASIS. THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY REMOVING ALL WASTE RECEPTACLES FROM THE DINING AREA AND CLEANING AND SANITIZING.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. OBSERVED SPILLED SYRUP ON THE FLOOR AREA UNDER THE BEVERAGE DISTRIBUTION STATION. CORRECT BY CLEANING ALL SYRUP SPILLS AND ENSURING NOZZLES ARE PROPERLY ADJUSTED TO PREVENT LEAKS DURING CHANGE OUT OF EMPTY BEVERAGE SYRUP CONTAINERS.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Floor and wall junctures not properly coved or closed and/or floor drains not provided. OBSERVED MISSING COVE BASE ALONG THE SOUTH WALL OF THE FOOD PREP/STORAGE ROOM OF THE KITCHEN. MET AND DISCUSSED THE CORRECTIVE ACTION WITH THE BUILDING MANAGER AT THE TIME OF INSPECTION
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 06-March-2019
| Comments |
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| MET WITH THE PIC(PERSON IN CHARGE) REGARDING A COMPLAINT RECEIVED TO CDPH ON 3/5/19 REGARDING ROACHES OBSERVED IN THE KITCHEN AREA OF THE A TASTE CAFE LOCATED IN CLEVELAND CITY HALL. QUATENARY AMMONIUM TEST KIT-YES, BIMETALLIC PROBE STEM THERMOMETER–PROPERLY CALIBRATED, FOODS ARE RECEIVED FROM AN APPROVED SOURCE |
| III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. X - P - Chemical: Toxic materials are properly identified and stored. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. |