- *3.4 Observed the chili in the walk-in cooler contained a temperature of 46°F after cooling overnight. Foods shall be rapidly cooled from 135°F-70°F within two hours and from 135°F-41°F within a total of six hours to limit the growth of organisms.
- Recommend to discard this food item.
- *3.2 Relocate raw eggs from the storage shelves with the ready-to-eat foods, to the bottom shelf or in an area separate from or not above ready-to-eat foods.
- 6.4 Repair the non-functioning reach-in unit from premises.
- R/6.4 Repair the wall surface in the restroom under the electrical box to provide a cleanable surface.
- R/*3.4 The bologna was dated 10/7/11. Foods shall be dated the day of preparation and shall be used or discarded in 7 calendar days, to limit organism growth.
- R/6.4 Repair or replace the damaged floor tiles throughout.
- R/4.4 Repair the damaged door seals on the display doors of the walk-in cooler.
- 3.5 Provide a list of ingredients for the packaged chicken, and bakery/donuts items.
- 4.8 Provide a lid for the stirrer dispenser, to prevent consumer contamination.
- 6.4 Repair the ceiling surface in the walk-in cooler, including the bare wood supports to provide a cleanable surface.
- 6.2 Repair the non-functioning light fixtures throughout as needed, to meet requirements in OAC 3717.
- Note: Observed Hamburger Helper 4 cheese lasagna contained a sell-by/use-by date of 10/3/11, Gehl's packaged cheese contained a sell-by/use-by date of 10/11. Check stock regularly and remove out dated items from the sales floor.
- Rear preparation sink is not in use. Front preparation sink is used for food preparation.
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10/21/2011 | Standard2 | |
- This reinspection was conducted to monitor the critical violations only from the Standard inspection dated 4/28/11. The following repeat critical violations were observed:
- R/*3.4 Deli case contained an air temperature of 41.5°F-43.3°F on the top, bottom left side air temperature was 45°F, and the foods contained the following temperatures:
- Provolone 42.7°F Swiss 43.5°F White American 42.8°F Macaroni salad 42°F Huffman Pepper Jack 41.7°F
- American cheese 43°F
- Foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms. Adjust this unit.
- R/*3.4 The hot dogs were dated 6/11/11, and the ham, roast beef, and salami was lacking a date mark. Foods shall be dated the day of preparation and shall be used or discarded in 7 calendar days, to limit organism growth. Properly date these foods.
- R/*4.5/4.6 Resurface or replace the scored cutting boards to provide a surface that can be effectively washed, rinsed, and sanitized.
- Additional critical violation:
- *3.4 Observed the following foods were holding at improper temperatures after cooling over night:
- Macaroni and cheese 46°F Baked beans 45°F Mashed potatoes 45°F BBQ Pork 45°F
- Foods shall be cooled from 135°F -70°F within two hours and from 135°F -41°F within a total of 6 hour to limit the growth of organisms. Discard these food items.
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6/1/2011 | Follow Up 1 | |
- C/6.2 Provide a hand washing sign at the front hand sink.
- 4.4 Repair the non-functioning reach-in unit. Repairs for this unit were scheduled for today.
- 6.4 Repair the wall surface in the restroom under the electrical box to provide a cleanable surface.
- R/*3.4 Deli case contained an air temperature of 43°-47°F, and the foods contained the following temperatures:
- Provolone 42.8°F Swiss 43.1°F White American 42.7°F Macaroni salad 44°F Pepper Jack 42.4°F
- Coleslaw 42.8°F Sliced Turkey 44.9°F
- Foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms.
- R/*3.4 The brown gravy was dated 4/19/11. Foods shall be dated the day of preparation and shall be used or discarded in 7 calendar days, to limit organism growth.
- R/*4.5/4.6/4.4 Resurface or replace the scored cutting boards to provide a surface that can be effectively washed, rinsed, and sanitized.
- R/6.4 Repair or replace the damaged floor tiles throughout.
- 6.4 Clean the floor/wall junctures in the front food preparation area.
- R/4.4 Repair the damaged door seals on the display doors of the walk-in cooler.
- *7.1/7.2 Power House Carpet Refresher Cleaner was stored above oven bags, cling wrap, wax paper, aluminum foil & freezer bags on the retail shelf. Relocate toxic chemicals to an area separate from or not above equipment, to prevent contamination.
- 4.4 Repair the top interior lip on the White-Westinghouse chest freezer to provide a cleanable surface.
- R/6.2/6.1 Repair the non-functioning light fixture in the rear storage/preparation area. Also provide light shields and end cap on this fixture.
- 6.4 Repair the damaged ceiling surface in the walk-in cooler also repair or resurface bare wood pieces.
- 4.4 Repair the towel lining the condenser line in the walk-in cooler.
- 6.4 Repair the damage wall surface and wall strips in the walk-in cooler.
- 4.2 Provide a QAC test kit to assure proper concentration is maintained.
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4/28/2011 | Standard 1 | |
- C/6.2 Provide an Employees Must Wash Hands sign in the employee restroom in order to encourage proper hand washing.
- -Operation removed the ice cream freezer. Food is pre-packaged, non-potentially hazardous, and held in an area under 200 cubic feet. Provided there are no changes to the retail area, this operation will not require a Retail Food Establishment license for the
- 2012 licensing year. Call MCHD to discuss any licensing issues.
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4/1/2011 | Standard 1 | |
- R/*3.4 The following foods and refrigeration unit were holding at improper temperatures:
- - White American cheese 50°F
- - Provolone cheese 50°F
- - Swiss cheese 51°F
- - Air temperature in the reach-in unit 46-48°F
- - American cheese 50°F
- - Hot pepper cheese 50°F
- - Tomatoes 49°F
- Maintain foods and refrigeration units at 41°F and below to limit the growth of organisms. This unit was adjusted today.
- *3.4 Potato salad had a manufacturers sell-by use by date of 11/12/10, additionally chipped ham was dated 11/5/10, and bologna was lacking a date mark. Check and rotate stock regularly use or discard deli salads by the manufacturers sell-by use-by date.
- Other foods shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- *3.4 Observed chili contained and internal temperature of 46°F, and green beans contained a temperature of 42°F after 14 hours of cooling. Foods shall be rapidly cooled from 135°F-70°F within two hours and from 135°F-41°F within a total of six hours to limit the growth of organisms. Discussed keeping food items uncovered and in shallow portions while cooling.
- *4.0/4.5/4.6 Observed the cutting board was scored and soiled. Wash, rinse, and sanitize, the cutting board attached to the reach-in unit. Resurface or replace scored cutting board.
- C/*7.0 Label floor cleaner in the spray bottle to avoid confusion and misuse.
- R/6.4 Repair the damaged floor tiles in the walk-in cooler to provide a cleanable surface.
- R/4.0 Bare wood boards on the ceiling inside the walk-in cooler. Seal/resurface to provide smooth, non-absorbent, easily cleanable surfaces.
- R/6.1/6.2 Repair the non-functioning light fixtures in the rear preparation area, also provide light shields and end caps to these fixtures as needed.
- 6.4 Repair the damaged floor tile by the deli case to provide a cleanable surface.
- R/4.4 Repair the damaged door seals on the display doors of the walk-in cooler to facilitate with temperature maintenance.
- R/3.5 Provide ingredient list for the chicken pieces and donuts, as specified by law.
- Note: No food preparation at time of inspection.
- Operation added commercial grade Anets two burner unit for cooking green beans, macaroni and cheese, mashed potatoes, soups or chili.
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11/18/2010 | Standard2 | |
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