3701-21-25(I) OAC Repeat The FSO did not have a person in charge that had completed a Level One Certification course, observed that the facility did not have anyone with a level one certification at the time of the inspection.

3717-1-02.4(A)(2) Repeat Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection, observed that the facility did not have one person with a level two certification in food protection. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.

3717-1-03.2(C) Corrected During Inspection Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation, observed raw bacon and eggs stored above ready to eat food in 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.

3717-1-03.4(F)(1) Corrected During Inspection Critical TCS foods were not being held at the proper temperature, observed various items in deli cooler that was not at the proper cold holding temperature. To prevent the growth of pathogens, 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 that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.

3717-1-04.4(B) Repeat The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized, observed cutting boards to be scratched and scored and no longer effectively cleaned and sanitized. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

3717-1-04.5(A)(1) Critical Equipment food-contact surfaces or utensils are dirty, observed accumulation of debris on ice dispenser of pop machine. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments

Discussed cleaning frequencies, protection from contamination, level one and level two training with PIC. Deli cooler was at 50 degrees. Food in cooler was not at proper cold holding temperatures. PIC did not know how long food had been out of temperature or how long the cooler had been at 50 degrees. Internal temperatures was taken for each food item. Out of temperature food was discarded. Facility does not have a temperature log. Discussed record keeping for food and equipment temperatures. PIC spoke with the store manager on the phone and was given permission to dispose of food that was out of temperature.