3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw eggs in walkin cooler and in prep cooler stored above ready to eat food. Raw pork sausage above beverages in walkin cooler.
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. Good practice is to keep raw foods such as eggs or raw sausage on bottom shelf of display or prep coolers. Correct By: 15-Sep-2015
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Bulk portions of deli meats did not have date marks. Date mark all deli meats once opened so the product can be sold or discarded within 7 days to help prevent food illness.
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.
3717-1-03.5(A) / Standards of identity
Sandwiches made in house and on display for sell in walkin cooler did not have labels. Foods that are packaged and available for consumers to grab must have a label including; 1. product name, 2. date expires, 3. ingredient list starting from largest ingredient to smallest, 4. weight, 5 name of facility food was prepared.
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: 24-Sep-2015
3717-1-05(D)(1) / Drinking water - regulations.
Facility does not have a water sample on record for 2015 onsite for review. Must obtain a water sample to test for total coliform at least once a year for the food license. If this location serves more than 25 people 60 days a year, you will need to contact Ohio EPA for public water systems sampling frequencies and requirements. YOu can contact our office to obtain a sample or have the option of obtaining from other contractors that are approved by Ohio EPA.
To prevent illness, water from a public water system shall meet 40 C.F.R. 141 and Chapter 3745-81 and Chapter 3745-82 of the Administrative Code.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-September-2015
| Comments |
|---|
| Prep areas and equipment kept clean. Employees using gloves. Prepared foods have date marks. Residential or Non-commercial equipment no longer in use. Good. Operation is in process of changing ownership. New ownership noted they are working under the old ownerships license until renewal is due. Prior to our office issuing an RFE license for the new ownership, a plan review packet must be submitted along with proposed menu of foods served or sold. Any updates or changes to physical facilities or equipment will also need included on the plan review. A change of occupancy inspection from the local building department must be completed prior to our office issuing a new license under new management. Feel free to contact me at 740-477-9667 ext 227 if you have questions regarding the plan review and change of ownership requirements. |