Ross County Health District

Inspection Information
Facility Name:	ROZELLE CREEK MARKET
Facility Type:	Commercial RFE < 25000 sq. ft.
[?] Inspection type:	Standard and Complaint
Inspection date:	09-March-2016

Inspection Information

Facility Name:

ROZELLE CREEK MARKET

Facility Type:

Commercial RFE < 25000 sq. ft.

[?] Inspection type:

Standard and Complaint

Inspection date:

09-March-2016

3717-1-03.4(G) Corrected During Inspection Critical Observed bologna and turkeye deli meat beyond seven day date mark at time of inspection. 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. Person in charge discarded deli meats in question at time of inspection. A voluntary destruction order was filled out and placed on file. Violation was corrected on site at time of inspection.
3717-1-04.6(A) Observed no sanitizer available for the sanitizing of kitchen ware. Equipment food-contact surfaces and utensils shall be sanitized.
3717-1-05.1(S)(2) Observed a handwash sink not operating properly. A plumbing system shall be properly maintained. Restore handwash sink to good working order to allow easy use without the operation of more than two valves. Correct violation within seven days.

Comments
A inspection was conducted due to a complaint about pizza that may have been time adulterated and suspect of illness from a family of four after eating pizza . Person in charge informed me that a customer did come in and complain about two pizzas being overcooked. Person in charge stated that they reheated one pizza and refunded the second pizza. Reviewed process of pizza making process. A pizza oven was used to cook the pizza and was set to a cooking temperature of 550 degrees F and cooked for approximately six minutes. Ingredients used to make pizza were within seven day hold time and within proper cold hold temperature range at time of inspection. There were no violations due to complaint. A standard inspection was also conducted at the same time for the entire facility. The following was observed at time of inspection: Facility was free from an accumulation of debris. Cold holding of time/temp. controlled for safety food was within proper temperature range of 41 degrees F. Food and single serve items were stored properly to prevent possible contamination from the facility.

Comments

A inspection was conducted due to a complaint about pizza that may have been time adulterated and suspect of illness from a family of four after eating pizza . Person in charge informed me that a customer did come in and complain about two pizzas being overcooked. Person in charge stated that they reheated one pizza and refunded the second pizza. Reviewed process of pizza making process. A pizza oven was used to cook the pizza and was set to a cooking temperature of 550 degrees F and cooked for approximately six minutes. Ingredients used to make pizza were within seven day hold time and within proper cold hold temperature range at time of inspection. There were no violations due to complaint.

A standard inspection was also conducted at the same time for the entire facility. The following was observed at time of inspection:
Facility was free from an accumulation of debris. Cold holding of time/temp. controlled for safety food was within proper temperature range of 41 degrees F. Food and single serve items were stored properly to prevent possible contamination from the facility.