Cuyahoga County Board of Health
5550 Venture Dr, Parma, OH 44130 | Visit Official Website
| Cuyahoga County Board of Health | Mr. Hero | | Standard

Mr. Hero

1923 S Taylor Rd Cleveland Heights, OH 44118

| Standard

May 6, 2024 | View Original Inspection PDF
Score & Grade: Grade:
Observations & Corrective Actions

21: 3717-1-03.4(F)(1)(a) TCS foods not being hot held at the proper temperature. *Observed cooked onions, cooked mushrooms in hot holding at 110-112F - foods just warmed, warmer turned up, foods heated to 135F on flat top for holding **Ensure TCS foods are hot held above 135F to prevent bacterial growth

41: 3717-1-03.3(C) Fruits or vegetables for hot holding not cooked to 135°F. *Observed canned mushrooms and raw onions freshly warmed in hot holding at 110F - cooked to 135F on flat top for holding **Ensure plant foods are cooked to minimum temperature of 135F before being placed into hot holding

43: 3717-1-04.2(G)(1) Food thermometer not readily accessible. *PIC could not produce food thermometer at time of inspection - PIC said it was locked in office **Ensure food thermometer is always readily accessible for use by food employees

56: 3717-1-04.5(D) Non-food contact surface(s) not cleaned at the required frequency. *Observed build up on walk in cooler fans **Increase cleaning frequency to prevent build up

66: 3701-21-25(I)(Repeat) FSO did not have a person in charge per shift with the person in charge certification in food protection. *When person with level II managers certification is not present, at least one person must have level I person in charge certification at all times. Application sent in email

Additional Comments

LL

PCO: Arrest-a-pest
Purveyor: Sysco

Discussed food deliveries, food safety training, reheating.

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