Cuyahoga County Board of Health
5550 Venture Dr, Parma, OH 44130 | Visit Official Website (opens in a new tab)
5550 Venture Dr, Parma, OH 44130 | Visit Official Website (opens in a new tab)
Mighty Wonders
460 S Green Rd South Euclid, OH 44121
| Standard,30 Day
March 22, 2024
| View Original Inspection PDF (opens in a new tab)
Observations & Corrective Actions
Additional Comments
LL
PCO: Apex Pest
Purveyor: Grocery stores
30 day inspection. Facility has not yet gotten approval from ODJFS to enroll children in daycare, therefore there is no food in facility yet.
Facility is satisfactory at time of inspection.
Observations
Supervision
01 Person in charge present, demonstrates knowledge, and performs duties
Observations
02 Certified Food Protection Manager
Observations
Employee Health
03 Management, food employees and conditional employees; knowledge, responsibilities and reporting
Observations
04 Proper use of restriction and exclusion
Observations
05 Procedures for responding to vomiting and diarrheal events
Observations
Good Hygienic Practices
06 Proper eating, tasting, drinking, or tobacco use
Observations
07 No discharge from eyes, nose, and mouth
Observations
Preventing Contamination by Hands
08 Hands clean and properly washed
Observations
09 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
10 Adequate handwashing facilities supplied & accessible
Observations
Approved Source
11 Food obtained from approved source
Observations
12 Food received at proper temperature
Observations
13 Food in good condition, safe, and unadulterated
Observations
14 Required records available: shellstock tags, parasite destruction
Observations
Protection from Contamination
15 Food separated and protected
Observations
16 Food-contact surfaces: cleaned and sanitized
Observations
17 Proper disposition of returned, previously served, reconditioned, and unsafe food
Observations
Time/Temperature Controlled for Safety Food (TCS food)
18 Proper cooking time and temperatures
Observations
19 Proper reheating procedures for hot holding
Observations
20 Proper cooling time and temperatures
Observations
21 Proper hot holding temperatures
Observations
22 Proper cold holding temperatures
Observations
23 Proper date marking and disposition
Observations
24 Time as a public health control: procedures & records
Observations
Consumer Advisory
25 Consumer advisory provided for raw or undercooked foods
Observations
Highly Susceptible Populations
26 Pasteurized foods used; prohibited foods not offered
Observations
Chemical
27 Food additives: approved and properly used
Observations
28 Toxic substances properly identified, stored, used
Observations
Conformance with Approved Procedures
29 Compliance with Reduced Oxygen Packaging, other specialized processes, and HACCP plan
Observations
30 Special Requirements: Fresh Juice Production
Observations
31 Special Requirements: Heat Treatment Dispensing Freezers
Observations
32 Special Requirements: Custom Processing
Observations
33 Special Requirements: Bulk Water Machine Criteria
Observations
34 Special Requirements: Acidified White Rice Preparation Criteria
Observations
35 Critical Control Point Inspection
Observations
36 Process Review
Observations
37 Variance
Observations
Safe Food and Water
38 Pasteurized eggs used where required
Observations
39 Water and ice from approved source
Observations
Food Temperature Control
40 Proper cooling methods used; adequate equipment for temperature control
Observations
41 Plant food properly cooked for hot holding
Observations
42 Approved thawing methods used
Observations
43 Thermometers provided and accurate
Observations
Food Identification
44 Food properly labeled; original container
Observations
Prevention of Food Contamination
45 Insects, rodents, and animals not present/outer openings protected
Observations
46 Contamination prevented during food preparation, storage & display
Observations
47 Personal cleanliness
Observations
48 Wiping cloths: properly used and stored
Observations
49 Washing fruits and vegetables
Observations
Proper Use of Utensils
50 In-use utensils: properly stored
Observations
51 Utensils, equipment and linens: properly stored, dried, handled
Observations
52 Single-use/single-service articles: properly stored, used
Observations
53 Slash-resistant cloth and latex glove use
Observations
Utensils, Equipment and Vending
54 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
55 Warewashing facilities: installed, maintained, used; test strips
Observations
56 Nonfood-contact surfaces clean
Observations
Physical Facilities
57 Hot and cold water available: adequate pressure
Observations
58 Plumbing installed; proper backflow devices
Observations
59 Sewage and waste water properly disposed
Observations
60 Toilet facilities: properly constructed, supplied, cleaned
Observations
61 Garbage/refuse properly disposed; facilities maintained
Observations
62 Physical facilities installed, maintained, and clean; Dogs in outdoor dining areas
Observations
63 Adequate ventilation and lighting; designated areas used
Observations
64 Existing Equipment and Facilities
Observations
Administration
65 901:3-4 OAC
Observations
66 3701-21 OAC