- Critical: TCS foods were not being held at the proper temperature. Chicken bites, wings, and sandwiches stored in reach in cooler were above required 41 F which could support pathogen growth.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Products moved lower in display to maintain temperatures at 41 F or less to prevent pathogen growth.
- A label on a food packaged in the RFE or FSO did not contain all required information. Pumpkin cookies, doughnuts, a few sandwiches do not contain all of the proper labeling items including missing ingredients.
Foods shall be labeled as specified in this rule. Ingredients must all be listed to prevent hazards to persons with allergies.
- Floors, walls, and/or ceilings were not smooth and easily cleanable.Back room floor near laundry and meat room does not appear easily cleanable and needs cove base under floor wall junction. Also, utility sink and wall around it appears worn and not easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair or replace these surfaces and sink to provide cleanable durable surfaces. Correct By: 28-Sep-2016
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09/28/2015 | Standard Inspection |
| No violation noted during this evaluation. | 06/01/2015 | Complaint Inspection |
| No violation noted during this evaluation. | 06/01/2015 | Standard Inspection |
- A label on a food packaged in the RFE or FSO did not contain all required information. Food items in the grab-n-go hot case, a few salads, leftover soup and some bakery items still do not contain ingredients in descending order.
Foods shall be labeled as specified in this rule. Either provide ingredient labels on each individual package--or--a sign that says "ingredients for all food items available upon request" along with a book/list of those food items and their ingredients in descending order. Also noted numerous food items have been properly labeled since the last inspection.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Dairy cooler floor on the west side has cement that has not been sealed or covered to repel dirt.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair or replace this floor to provide durable, cleanable surfaces. Also, clean the milk catch trays and areas around them and the floor of the cafe near the floor wall junction, and the meat cooler and service room at the floor wall junction to reduce build up and deter pests.
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03/31/2015 | Standard Inspection |
- A label on a food packaged in the RFE or FSO did not contain all required information. Several baked goods do not have the required ingredient label in descending order
most have been corrected.
- Equipment is not approved by a recognized testing agency. The Emerson homestyle microwave in the upstairs bakery is not a NSF approved commercial grade appliance.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Install the commercial microwave BARO-1E-SL that was approved on your plans or a similar NSF approved (or equivalent) commercial grade microwave that is durable and cleanable.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Provide a durable, cleanable floor in the bakery walk-in cooler (5X5) and the dairy cooler and a durable/cleanable ceiling in the bakery.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair or provide these surfaces.
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01/13/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Pepperoni bread and pepperoni rolls were being stored at room temperature on store shelves.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. These TCS foods must be held out of the danger zone or you must provide proof that they are not TCS foods. Correct By: 27-Oct-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Numerous open TCS foods that are ready to eat are not properly date marked to ensure a one week rotation including cheeses, cold cuts, prepared salads, anti pasta, etc.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Date mark these products to prevent pathogen growth. Correct By: 27-Oct-2014
- A food packaged in the facility did not contain a label. Bakery on front tables (muffins, breads, pumpkin pie etc.), bakery in rear from Narducci's or Micheal Angelos must have ingredients in descenting order by weight and manufacturer name with city and state.
Foods shall be labeled as specified in this rule. Properly label to prevent allergen issues and identify manufactuerer.
- Bulk food display for customer self-service was not properly labeled. Antipasta salad fixings and already prepared salads have multi (varying) indgredients with multiple expiration dates.
Bulk food that is available for consumer self-dispensing shall be prominently labeled with the information specified under (C)(2) of this rule. Even though labels are not required because employees hand customers these foods, employees must be aware of all ingredients and the appropriate expriation dates. All bulk fixings must contain ingredient lablels and the oldest expiration date for these products must be used.
- Equipment is not approved by a recognized testing agency. Numerous pieces of equipment have been added to the facility that have not been submitted for approval on plans.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. All equipment and finish schedules must be approved by our office
- Critical: Observed inadequate equipment for cooling, heating or holding food. Walk in cooler and freezer require additional shelving to prevent food contamination (bakery).
To prevent the growth of pathogens, equipment for cooling, heating, or holding cold and hot TCS food shall be sufficient in number and capacity to provide food at the required food temperatures. Provide additional shelving to prevent food contamination. Correct By: 31-Oct-2014
- Non-food contact surfaces of equipment are dirty. The bakery walk-in cooler requires an easily cleanable floor, the dairy cooler requires a cleanable floor and needs plastic sheeting (non-durable) removed beneath shelving, and the floor of the back room freezer is dirty and needs a thorough cleaning. Also, the floor between the produce back room and meat room is very dirty with significant build up.
Nonfood-contact surfaces of equipment shall be kept clean. Repair or replace worn surfaces and thoroughly clean these areas to deter pests. Pest control operator is placing traps in these areas because they are dirty and could attract pests.
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. The interior of the meat room grinder had significant build up that could contaminate raw meat. The drop chute and ceiling of the bulk ice machine in the rear hallway had significant build up which could contaminate ice.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Clean and sanitize these surfaces to prevent food contamination. Correct By: 31-Oct-2014
- Critical: The plumbing system was not properly repaired. The hand sink in back produce area is broken off of the wall.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Repair this sink to provide hand washing in produce prep area. Correct By: 31-Oct-2014
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Numerous overhead flourescent lights (bakery, cafe, deli, etc.) did not have proper shielding to prevent food contamination if bulbs shatter.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.Shield bulbs to prevent food contamination.
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10/27/2014 | Standard Inspection |
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