3717-1-03.2(J) / Food contact with equipment and utensils
Critical Corrected During Inspection Food in contact with an unclean surface or linens. OBSERVED RAW BEEF LEGS STORED ON CARDBOARD IN THE WALK IN COOLER. TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE SMOOTH, CLEANABLE, AND DURABLE.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration.OBSERVED THE CHLORINE SANITIZING SOLUTION AT 0 PPM IN THE LOW TEMPERATURE DISH MACHINE. FOR EFFECTIVE SANITIZING, THE CHLORINE SANITIZING SOLUTION SHALL MEET THE MINIMUM REQUIREMENTS FOR CONCENTRATION.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard/Process Review
Inspection Date: 04-August-2021
| Comments |
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| FOOD SOURCES-WHOLESOME VALLEY FARM, FRESH FORK MARKET, SANSONS PRODUCE, BLUE RIBBON.PROBE THERMOMETER- YES. SANITIZER- SPAR CLEAN. TEST KIT-YES. PEST CONTROL- GENERAL. LINEN COMPANY- UNIFIRST. THE OPERATION IS A RISK LEVEL IV AND IS NOT ENGAGING IN ANY RISK LEVEL IV ACTIVITIES. THE OPERATION SHALL DOWNGRADE THEIR LICENSE TO A RISK LEVEL III. THE OPERATION USES A REDUCED OXYGEN PACKING METHOD FOR FOODS AND HAVE A HACCP PLAN ON FILE. THE OPERATION SUBMITTED A VARIANCE REQUEST TO THE OHIO DEPARTMENT OF AGRICULTURE FOR THE FOLLOWING FOOD PROCESSES:CURING,SMOKING MEAT FOR PRESERVATION THE OPERATION SHALL NOT ENGAGE IN ANY SPECIALIZED FOOD PROCESSES SUCH AS: CURING AND SMOKING FOR PRESERVATION UNTIL AN APPROVED VARIANCE IS OBTAINED FROM THE OHIO DEPARTMENT OF HEALTH. |
| Food Process Reviewed: THE OPERATION IS NOT ENGAGING IN ANY RISK LEVEL 4 ACTIVITIES. |