3717-1-03.5 (C)(2)(e) / Food labels - label information
Critical Observed packaged product(s), labeled on-site, with a missing and/or incomplete allergen declaration(s). Items include in house made sandwiches do not have ingredient labels for all items on sandwich, pineapple walnut spread, and dips.
To prevent exposure to food allergens, food label information shall include the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Suggest contacting the food manufacturer and ordering label stickers to place on items when packaged into smaller portions onsite.
3717-1-03.5(A) / Standards of identity
Repeat There were still some labels for beef (filet, engish roast, top sirloin, etc) and pork products processed and packaged onsite that do not have species name on the label.
Ensure all beef and pork products processed and packaged onsite are labelled with proper species name such as "beef" or "pork".
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed a clean and sanitized auger for meat grinder stored on a box of raw meat in meat walkin unit. .
Once food contact surface equipment is cleaned and sanitized, it must be stored on a clean / sanitized surface to protect from contamination that may contaminate food.
3717-1-05.1(S)(1) / Plumbing system - maintained in good repair.
Observed hand wash sink in deli area leaking onto floor. Observed a spray hose connected to the faucet on the 3 wash sink in bakery that extends below the rim of the sink. Employee noted it was placed on sink until faucet is repaired.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code and ensure that all sink fixtures are maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on floor in dair walkin unit under shelves and in produce preparation area. Both areas need cleaned more frequently.
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.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 10-December-2015
| Comments |
|---|
| Cold food sampled observed held at proper temperature of 41F or below. Hot food sampled observed hot held at proper temperature of 135F or above. Sanitizer in use and observed in proper concentration of 200ppm. Observed employees using gloves and hair restraints. Thermometers available for use. Ready-to-eat food in deli observed properly date marked. New meat grinder obtained since last inspection - Hobart Model # MG1532. |