3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Some produce in produce walkin stored on floor and eggs stored on floor in walkin dairy cooler. Store all food 6 inches above floor to protect from contamination.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Correct By: 05-Nov-2014
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Duct tape used on protective shield on meat saw. Repair or adjust shield to eliminate the need to use duct tape.
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.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 09-December-2014
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw sausage stored above ready to eat food in display case. 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. Correct By: 05-Nov-2014 |
| 3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. In house prepared sub sandwiches held refrigerated for more than 24 hours were not properly date marked. Ensure sandwich labels include sell by date which needs to be the same dates as the lunchmeat use by date from the deli. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less 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, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Correct By: 06-Nov-2014 |
| 3717-1-03.5(A)/Standards of identity Food product labels are not in compliance with standards of identity requirements. Ensure all raw meats such as beef and pork have species names on all printed labels to inform consumer of proper meat item. Ensure inhouse packaged foods have weights such as sandwiches and cakes. Packaged food shall comply with standard of identity requirements in 21 C.F.R. 131-169 and 9 C.F.R. 319, and the general requirements in 21 C.F.R. 130. Correct By: 15-Nov-2014 |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt and debris on walls in meat room, on floor, shelves and prep areas of produce area. Clean walls in meat room and produce area more frequently to prevent such accumulation. Clean floor in dairy cooler more frequently to prevent buildup of debris. 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. Correct By: 07-Nov-2014 |