3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed an opened container of bologna in the cooler without a date mark. PIC added date mark to bologna at the time of inspection.

3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition. Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed a container of cooked cauliflower in the cooler with a use by date of 8/28/21. PIC voluntarily discarded cauliflower at the time of inspection.

3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Repeat Improper storage of food items. Observed boxes of food on the floor of the walk-in freezer. Correct by: 9/13/21.

3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Repeat Single-service and single-use articles not protected from contamination. Observed coffee filters not covered to protect from contamination. Correct by: 9/13/21.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Wash and rinse cycle gauges on dishwasher not working at the time of inspection. Correct by: 9/13/21.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Observed residue on the gaskets of the two door cooler. Correct by: 9/13/21.

3717-1-05.1(D) / Backflow prevention - air gap. Critical Insufficient air gap between the flood rim and the water supply inlet. No air gap observed between the end of the ice machine drain pipe and the floor drain. Correct by: 9/13/21.

Comments
Complaint on 30-Aug-2021 : Conducted and discussed inspection with Jack. Left ODH's application for manager certification in food protection form. Re-inspection to occur on Monday, September 13, 2021. Emailed inspection report.
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. X - P - Chemical: Toxic materials are properly identified and stored.