CLEVELANDER HOTEL

Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink located next to hood lights. Operator replaced. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed some cooked corn and sauces inside walk in cooler on kitchen floor with no labels. As per operator prepared in the morning.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed a bag with of frozen mahi inside walk in cooler being thawed-improperly inside commercially ROP bag. Coached employee.Operator removed from package. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fasted at reach in coolers in flat bread station and reach in freezer across frying station.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in freezer across fryer. Fries was discarded at time of inspection. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator by email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed coleslaw inside WIC no date marked, as per operator for more than 24 hours prior.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed pots stored on floor by 3 compartment by WIC.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.

Basic - Floor area(s) covered with standing water. Observed throughout cook line.

Basic - Food stored on floor. Observed cases of produce on floor at WIC.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touching dirty dishes and removing clean dishes without washing his hands and changing gloves.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed chicken wings (128F - Cooling) in the walk-in cooler. As per the cook the wings are cooked in the oven to 140°F. Then the wings are cooled to 41°F. and cooked in the fryer to an internal temperature of 165°F. or higher. Non continuous cooking definition and written procedure provided via email. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed four snapper fillets still in the vacuum with an internal temperature if 36°F. The manager open the bags. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed at the restroom outside.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two half empty water bottles on a shelf above a prep table. The manager removed the bottles. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at two of the outside bars. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards soiled in the walk-in down stairs. Observed a plastic container with packaged cheese soiled. The chef put the cheese in a clean container and had the other washed.

Basic - Old labels stuck to food containers after cleaning.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed both cutting boards at cookline grooved. Warning - From follow-up inspection 2024-09-23: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator was able to update the license during inspection I was able to pull details and it no shows up to date Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - No handwashing sign provided at a hand sink used by food employees. At bar sink.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a T connection without a vacuum breaker in the mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at prep station.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by garbage can at prep area next to walk in cooler. Employee removed the trash can Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper in hand washing sink next to door entrance to kitchen. Manager had paper refilled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside of ice machine soiled with mold like substance. Next to dish washing area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above reach in cooler. Employee removed them. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water by prep table next to walk in cooler. Employee was directed to clean it. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Observed old labels in ready to use containers by dish washing area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container with raw chicken stored over raw calamari and fish inside walk in cooler. Manager stored raw chicken container on bottom shelf away from fish and calamari. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager provided paper towels. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted. Manager inverted pots and pans. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor area(s) covered with standing water. Observed between ware washing area and ice machines and cooking line. Employee used a wet vacuum to dray areas. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water at 120F Employee replaced utensils water, water at 169F Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside refrigerated pizza preparation table Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking at dish machine. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed at kitchen flour container no labeled with name. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook Line-butter (82°F - Hot Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed frozen drink nozzles soiled.

Intermediate - Handwash sink not accessible for employee use at all times, blocked by garbage can on cook line. Also observed utensils inside hand sink on cook line. Operator removed garbage can and utensils. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, at bar.

Intermediate - No soap provided at handwash sink, on cook line and bar.

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Observed container/cup used as a scoop for ice at bars.

Basic - Carbon dioxide/helium tanks not adequately secured. Operator placed chain around co2. Corrected On-Site

Basic - Ceiling tile missing, near dish machine.

Basic - Equipment in poor repair. Observed sliding door on ice machine in disrepair, located in downstairs kitchen.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - No handwashing sign provided at a hand sink used by food employees, on cook line and bar.

Basic - Reach-in cooler drawer interior have accumulation of soil residues, on cook line where raw chicken is located.

Basic - Wall soiled with accumulated food debris in walk in coolers. Employee began to clean walls. Corrected On-Site

Basic - Water leaking from pipe attached to dish machine.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of different spices and seasonings it labeled, stored near cook line.