3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Ready-to-eat, TCS food not properly discarded when required. Observed turkey dated 4/25 and sausage dated 4/20 in the walk in cooler. These foods are beyone the maximum 7 day hold time once the manufacturer's packaging is opened. These foods were discarded at time of inspection.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed no date marking on an opened package of pepperoni in the walk in cooler. Once the manufacturer's packaging is opened, refrigerated, ready to eat, TCS foods must be date marked if held longer than 24 hours.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Observed a bottle of hand soap stored at the food prep sink with no label. All chemical bottles must be labeled to indicate the name of their contents. Do not store soap at the food prep sink as this sink cannot be used for hand washing.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed build up on the floor of the walk in cooler at time of inspection. Clean floors and all physical facilities as often as needed to prevent build up from forming.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 03-May-2022
| Comments |
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| Dave McCune is the PIC present for inspection Dish machine is sanitizing properly with the final rinse dispensing chlorine at 100ppm, test strips available Smartpower sink and surface sanitizer used in 3 bay sink, test strips available, this sanitizer was tested by PIC and is within proper range Facility gets pizzas supplied by Marcos on Fridays. All food providers must be an approved source, meaning they must be registered with Ohio Department of Agriculture as a wholesaler. Verify that Marco's has a license to wholesale. -Discussed holding salad bar items based on time in lieu of temperature. The salad bar was not in operation at time of inspection, but PIC stated that the current salad bar in use does not hold foods at 41F or lower. In order to use time as the public health control, the food must be somehow marked to indicate when it came out of temperature control, the food must be discarded if not consumed after a maximum of 4 hours, and there must be a written procedure in place for this practice. Foods may never be put back into refrigeration for use at a later time once they are held out based on time in lieu of temperature. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - Chemical: Observed toxic materials improperly identified, stored and used. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. |