Cleveland Health Department

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

Critical
Non-critical

3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have an employee with level two certification in food protection. OBSERVED NO EMPLOYEE WITH A LEVEL TWO CERTIFICATION IN FOOD SAFETY. PIC IS CURRENTLY TAKING THE ONLINE COURSE AND WILL BE ABLE TO TEST IN SEPTEMBER.

3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. OBSERVED NO LABEL FOR THE BULK SUGAR, FLOUR ETC. OBSERVED WORKING BOTTLES OF OIL, MUSTARD, AND WATER WITH NO LABELS. OBSERVED SMALLER WORKING CONTAINERS OF FLOUR, SUGAR, SALT, AND JAM WITH NO LABELS.

3717-1-04.4(B) / Cutting surfaces.
Corrected During Inspection Cutting blocks or boards cannot be effectively cleaned and sanitized. OBSERVED A RED CUTTING BOARD THAT WAS SCRATCHED/SCORED AND NO LONGER ABLE TO BE EFFECTIVELY SANITIZED. PIC REMOVED CUTTING BOARD FROM SERVICE AT THE TIME OF THE INSPECTION.

3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Light intensity less than fifty foot candles in required areas. OBSERVED THE TWO BULBS ON THE LEFT SIDE OF THE HOOD ARE OUT AND NEED TO BE REPLACED. OBSERVED 0-5FT CANDLES OF LIGHT UNDER THE HOOD IN THOSE AREAS.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 02-July-2019

Comments
APPROVED SOURCES: RESTAURANT DEPOT, OLEKSY, BUTROS-WESTSIDE MARKET, CATONESE, FARKAS, SOPHIES CATERING PEST CONTROL: PROGRESSIVE PEST CONTROL
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. OBSERVED THE HANDWASHING SINK IN THE KITCHEN WAS PROPERLY SUPPLIED. ALL HAND WASHING SINKS SHOULD BE PROPERLY SUPPLIED WITH WARM WATER, SOAP, PAPER TOWELS, AND A WASTE RECEPTACLE. IN ADDITION, PROPER HANDWASHING SIGNAGE SHOULD BE AT THE HANDWASHING SINK STATION. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. OBSERVED ALL FOODS ON HOT HOLDING AT 135 DEGREES F OR ABOVE AND ALL ITEMS BEING COLD HELD AT 41 DEGREES F OR BELOW. ALL TCS FOODS SHOULD BE KEPT OUT OF THE TEMPERATURE DANGER ZONE WHICH OCCURS BETWEEN 41 DEGREES F AND 135 DEGREES F. X - P - Chemical: Toxic materials are properly identified and stored. OBSERVED ALL TOXIC MATERIALS STORED PROPERLY. ALL TOXIC MATERIALS SHOULD BE LABELED CORRECTLY AND STORED IN A DESIGNATED AREA AWAY FROM DISHWARE, UTENSILS, AND FOOD. I - P - Employee Health: The operation had an employee health policy on file. OBSERVED AN EMPLOYEE HEALTH POLICY ON FILE FOR ALL EMPLOYEES. ALL EMPLOYEES MUST READ AND SIGN AN EMPLOYEE HEALTH POLICY WHICH STATES THE COMMON FOODBORNE ILLNESS SYMPTOMS, THE 13 REPORTABLE DISEASES, AND A STATEMENT OF ACKNOWLEDGEMENT. THE EMPLOYEE HEALTH POLICY MUST BE KEPT ON FILE IN THE FACILITY AT ALL TIMES.

Comments

APPROVED SOURCES: RESTAURANT DEPOT, OLEKSY, BUTROS-WESTSIDE MARKET, CATONESE, FARKAS, SOPHIES CATERING
PEST CONTROL: PROGRESSIVE PEST CONTROL

III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. OBSERVED THE HANDWASHING SINK IN THE KITCHEN WAS PROPERLY SUPPLIED. ALL HAND WASHING SINKS SHOULD BE PROPERLY SUPPLIED WITH WARM WATER, SOAP, PAPER TOWELS, AND A WASTE RECEPTACLE. IN ADDITION, PROPER HANDWASHING SIGNAGE SHOULD BE AT THE HANDWASHING SINK STATION.

VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. OBSERVED ALL FOODS ON HOT HOLDING AT 135 DEGREES F OR ABOVE AND ALL ITEMS BEING COLD HELD AT 41 DEGREES F OR BELOW. ALL TCS FOODS SHOULD BE KEPT OUT OF THE TEMPERATURE DANGER ZONE WHICH OCCURS BETWEEN 41 DEGREES F AND 135 DEGREES F.

X - P - Chemical: Toxic materials are properly identified and stored. OBSERVED ALL TOXIC MATERIALS STORED PROPERLY. ALL TOXIC MATERIALS SHOULD BE LABELED CORRECTLY AND STORED IN A DESIGNATED AREA AWAY FROM DISHWARE, UTENSILS, AND FOOD.

I - P - Employee Health: The operation had an employee health policy on file. OBSERVED AN EMPLOYEE HEALTH POLICY ON FILE FOR ALL EMPLOYEES. ALL EMPLOYEES MUST READ AND SIGN AN EMPLOYEE HEALTH POLICY WHICH STATES THE COMMON FOODBORNE ILLNESS SYMPTOMS, THE 13 REPORTABLE DISEASES, AND A STATEMENT OF ACKNOWLEDGEMENT. THE EMPLOYEE HEALTH POLICY MUST BE KEPT ON FILE IN THE FACILITY AT ALL TIMES.

Inspection Information

Inspection Outcome: