- Equipment components are not intact, tight or properly adjusted. - Observed torn door gaskets on 3 door reach-in cooler in deli department.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. - Repair or replace door gaskets as necessary.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris in door tracts of deli and meat display coolers, and on saran wrap equipment in deli and meat departments.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and santize door tracts and equipment to remove build-up and prevent contamination of food.
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01/27/2016 | Standard Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. - Observed food employee leave prepared foods wearing gloves, return to prepared foods and begin assembling sandwiches with same gloves.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: TCS foods were not being held at the proper temperature. - Observed soup holding at 119 in soup warmer.
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.
- Equipment components are not intact, tight or properly adjusted. - Observed torn door gaskets on 3 door-reach in cooler in prepared foods. - Observed piece of meat slicer being held together with duct tape in deli.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris on paper towel roll holders behind display cases in deli and prepared foods. - Observed a build-up of food debris on saran wrap units in deli.
Nonfood-contact surfaces of equipment shall be kept clean.
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07/23/2015 | Standard Inspection |
| No violation noted during this evaluation. | 03/05/2015 | Follow-up Inspection |
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illess, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Observed food employee not washing hands properly. -Food employee walked into deli area, did not wash hands, put on gloves, and waited on a customer. Employee also did not remove gloves when reaching into his pocket.
Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC. -Discussed proper hand washing procedures. -Wash hands when changing tasks, such as before putting on gloves, after handling raw items, and upon entering a department from the sales floor.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed packaged raw meat above fully cooked sausages in the meat case.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. -Store raw food below ready to eat food to prevent possible contamination. -Corrected during inspection.
- A label on a food packaged in the RFE or FSO did not contain all required information. -Observed prepared foods without ingredient or allergen labels (cherry pineapple parfait, sub sandwich, roast beef/turkey/salami sandwich, cheese tray, cucumber spread, ravioli, etc.)
Foods shall be labeled as specified in this rule. -Provide labels with ingredients and allergens on prepared food items that are available for customer self-service (items in the refrigerated island).
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. -Back door in the dock area has a large gap at the bottom.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
- Observed a build-up of dirt and debris. -Observed buildup and debris on the meat department walk-in cooler floor and doors.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. -Clean walk-in cooler floor, doors, etc to remove buildup.
- Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. -Observed chemical spray bottles without lables in the deli and produce areas.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. -Bottles were labeled during inspection.
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01/26/2015 | Standard Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Observed improper use and/or maintenance of wiping cloths. -Observed several wet, damp, or soiled wiping cloths on countertops.
Cloths that are in use for wiping food spills, counters and other equipment surfaces shall be held between uses in a chemical sanitizer.
- TCS foods were not being held at the proper temperature. -Observed cheese and dairy case holding at 49°F-50°F. -All other cold holding temperatures from previous inspection were at 41°F or below. -Hot food was holding above 135°F.
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, or at 41°F or less. -During inspection, temperature of refrigeration unit was adjusted. Move food to a different refrigerator if temperature does not reach 41°F or below within 2 hours.
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. -Contact a refrigeration service to repair refrigeration unit to maintain 41°F or below.
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08/19/2014 | Follow-up Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed cases of raw eggs stored above cases of juice in the walk-in cooler. -Observed boxes of raw chicken stored above beef in the walk-in cooler.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. -Food was rearranged during inspection.
- Observed improper use and/or maintenance of wiping cloths. -Observed several wet, damp, or soiled wiping cloths on countertops.
Cloths that are in use for wiping food spills, counters and other equipment surfaces shall be held between uses in a chemical sanitizer.
- Critical: TCS foods were not being held at the proper temperature. -Observed refrigeration cases holding above 41F (cut fruit, dairy, meat/cheese island). -Observed soup and chicken holding below 135F.
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, or at 41°F or less. -During inspection, chicken and soup were reheated. Thermostats were adjusted to reach 41F or below on refrigerated cases. -Repair refrigeration as necessary to ensure proper holding temperature of 41F or below.
- Critical: Food equipment surfaces are not cleaned at the required frequency. -Observed excessive buildup inside the ice machine and on racks in the meat department walk-in cooler.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
Working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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08/12/2014 | Standard Inspection |
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