3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are dirty. Observed dirty ice maker, ice maker scoop tray also needs cleaning. Same for the meat slicer and band saw (at blade junction points-dead spots).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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. Walk in Freezer at 19.6 F. Product is soft. Equipment issues continue, staff to adjust stock and monitor until 10 F or less. Can use as a refrigeration unit and do Date Marking.
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.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Corrected During Inspection Equipment food-contact surfaces and utensils were not being sanitized. Observed wipe cloth bucket at deli with chlorine somewhat less than 50 ppm (want 50 ppm to 100 ppm at all time)
Equipment food-contact surfaces and utensils shall be sanitized.
3717-1-05.1(I) / Service sink - number.
Repeat Observed no service sink or curbed cleaning facility as required. Observed no mop sink. Establishment staff will pour moppings down toilet.
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 23-June-2016
| Comments |
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| Good improvements noticed. Tools are present. Sinks are good. Temps are good except for walk in freezer at 19 F (need 10 F or less). Owner has had contractors out, parts ordered. Staff will relocate merchandise to open cold air circulation and relocate to other units or treat as a refrigerator and do Date Marking. Shared handouts: Level Two Training (16 hours by 3/1/2017). Major Changes to Ohio Food Code (7 pts) and Conditional Employee or Food Employee Training Agreement. Ice Machine at 29 F. Refrigerated temps throughout store are 41 F or less (deli cases at 36 F to 38 F for meats, cheeses). Same for prep table top/bottom at 37 F to 40 F for cut lettuce, tamalies, bacon. Retail freezers at 7 F for seafoods. Walk in Cooler at 38 F for turkey,ribs, beef franks, cheeses, smoked pork hocks. 36 F for raw chicken, red meats in other deli cases. Other retail freezer at 9 F for red meats, seafoods, sausage. Raw eggs, milks hot dogs and smoked sausages at 38 F. |