Warren County Combined Health District

[?] A summary of the violations found during the inspection are listed below.

Critical
Non-critical

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. Container of mushroom soup in walk-in cooler past date on label, discarded during inspection.

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. Cooked, portioned noodles not date marked, sliced tomatoes dated for 8 days in walk-in cooler; sliced ham in prep cooler improperly dated, dates corrected during inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Floor under equipment in dishroom needs cleaned.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 14-June-2022

Comments
Facility is a risk level 4 due to cooling and reheating of TCS foods in bulk. At time of inspection all food checked is at proper temperature. Good.
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. X - P - Chemical: Toxic materials are properly identified and stored. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

Comments

Facility is a risk level 4 due to cooling and reheating of TCS foods in bulk.

At time of inspection all food checked is at proper temperature. Good.

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.

X - P - Chemical: Toxic materials are properly identified and stored.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.