3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair, Restroom still out of order due to problems with septic system. If septic system is causing problems, repairs or replacement may be necessary.
The physical facilities shall be maintained in good repair.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 23-May-2014
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. Deli cooler observed holding sandwiches and lunchmeat at 46F to 47F and in the danger zone. Cold hold all tcs food below 41F to limit growth of microorganisms that may cause illness. Remove bulk food from unit until repaired. . Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. |
| 3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Two packages of sliced ham were expired and dates exceeded 7 days past opening date. Discard all tcs food such as lunchmeat 7 days after opening. If food is frozen, dates that food is frozen do not count but once thawed, new discard date must be placed onto package and still cannot exceed 7 days. Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule. |
| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order, condensation accumulating on inside of sandwich cooler and could contaminate food. . 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. |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are dirty including deli slicer which needs cleaned every 4 hours or after use, tomato and pickle pans, hard to reach areas around oven, shelves, and inside of beverage units. Inside of sandwich table also needs cleaned. . To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |