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[?] A summary of the violations found during the inspection are listed below.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed eggs stored above milks in walk in retail cooler, shared handout with correct storage order to avoid contaminations.
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.

3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Corrected During Inspection Equipment and/or components are not maintained in good working order. Observed fryer area chest freezer (ice cream type) at 25 F by probing thermometer. Some bagged chicken components are soft while other bags are 'frozen hard'. Staff is relocating to another coffin type freezer (ice cream type). Want 10 F or less for frozen.
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.


Inspection Information


Facility Type: Commercial RFE < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 29-June-2016


Comments
Good improvements since last inspection. Tools available. Measured 100 ppm chlorine. Hot Holding cabinet at 157 F (no food). Deli case at 40 F for lunch meats, prepacked subs, sandwiches, cheeses.

Shared handouts on 2 inch air gap for mop sink. Staff will stop using retail floor drain (avoid cross contaminations) and pour moppings down toilet (do not pour outside). Best practice would be to get mop sink accessible and correct use. Frozen novelties at -10 F. Several retails units at 35 F to 40 F for milks, waters, energy drinks, eggs.

Staff using gallon size Ranch Dressing container. When open, must follow Date Marking (7 days maximum); buy in smaller size packaging for sensitive dressings that follow Ohio Food Code Date Marking when opened.

Shared handouts: Major Changes to the Ohio Food Code (7 pts.), Level Two training (16 hours by 3/1/2017 enforcement date) and Conditional Employee or Food Employee Reporting Agreement.