- Observed improper method for cooling TCS foods at the time of the inspection observe corned beef cooling at room temperature in plastic bins with lid at 150F. Reviewed with facility methods for cooling, use of small portions, cooling racks etc.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans
- Non-durable equipment observed observed home type equipment in the facility -microwave, freezer reviewed with PIC .
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
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12/01/2015 | Follow-up Inspection |
- Critical: TCS foods were not being held at the proper temperature observed corned beef on the slice.at below 135F, observed corned beef, potatoe salad, and macaroni salad in the cooler above 41F -addressed
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 -operator voluntarily discarded corned beef left in the cooler over night at 69F at the time of the inspection, macaroni salad and potatoe salad 49 ,46F
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked observed all deli meat, cooked tcs foods(corned beef etc.) without date marking .
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.
- Non-durable equipment observed observed home type equipment in the facility -microwave, freezer reviewed with PIC .
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- Equipment and/or components are not maintained in good working order. observed upright glass cooler at 53F
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.
- The plumbing system was not properly repaired exist a leak at the 3 comp sink.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
- Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
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10/29/2015 | Standard Inspection |
| No violation noted during this evaluation. | 07/07/2015 | Standard Inspection |
- Critical: Food equipment surfaces are not cleaned at the required frequency interior and top of food prep cooler.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
- Critical: The plumbing system was not properly repaired at the time of the inspection operator attempting to repair the 3 comp sink-observe blockage and slow drain in 2 sinks and 3 sink exist a leak..
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Correct By: 12-Dec-2014
- Observed a build-up of dirt and debris throughout the facility floors, food prep area, back room and near the 3 comp sink..
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.
- Dressing rooms or lockers are not being properly used by employees to change clothes or store personal items facility has an abnormal amount of personal items throughout the food prep area(exist work out equipment, tires, maintenance equipment, misc items etc. .
Dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment and lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
- Observed unnecessary or nonfunctional items and /or litter on the premises.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
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12/10/2014 | Standard Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked -discussed with PIC (tuna, coleslaw etc. ).
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule. Correct By: 17-Jul-2014
- Critical: A food thermometer was not readily accessible reivewed use for cooking and cold/hot holding food and coolers. .
Food temperature measuring devices shall be provided and readily accessible for use.
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07/17/2014 | Standard Inspection |
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