Cleveland Health Department

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

Critical
Non-critical

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Equipment food-contact surfaces or utensils are unclean. Observed a stored thermometer immediately placed into the internal monitoring recording of the TCS food, lentil veggies at 177°F, without the step of proper air drying time. Note: corrected during inspection.

3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection. properly provide an employee with manager certification in food protection. Note: sanitarian informed the food handler cook is currently enrolled in this course.
Correct By: 15-Oct-2022
3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection No soap at handwashing sink(s). Observed no soap at the food preparation handwashing sink. 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. Note: the received earlier today potato food item was immediately corrected during inspection.

3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable. Observed an approximate one and a half inch wall hole by the rear entrance door. repair to properly restore the observed wall hole which is located by the rear entrance door. Note: management informed this maintenance repair is already scheduled for completion.
Correct By: 15-Oct-2022

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 05-October-2022

Comments
Note: exterminating information to be provided
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 a stored thermometer immediately placed into the internal monitoring recording of the TCS food, lentil veggies at 177°F, without the step of proper air drying time. Discussed with staff of good processes of sanitizing the probe thermometer prior to the internal temperature check. Providing adequate air contact drying time for the wiping cloths in a sanitizer solution or alcohol wipes is a good preventitive of potential cross-contamination which can cause a foodborne 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.

Comments

Note: exterminating information to be provided

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 a stored thermometer immediately placed into the internal monitoring recording of the TCS food, lentil veggies at 177°F, without the step of proper air drying time. Discussed with staff of good processes of sanitizing the probe thermometer prior to the internal temperature check. Providing adequate air contact drying time for the wiping cloths in a sanitizer solution or alcohol wipes is a good preventitive of potential cross-contamination which can cause a foodborne 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.

Inspection Information

Inspection Outcome: