3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing.
>>>Observed meat room hand sink with items inside the sink at the time of inspection
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials.
>>>Observed cleaning materials stored next to big bags of paper organic corn
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Corrected During Inspection Food contact surfaces not easily cleanable.
>>>Observed mold inside the reach in meat cooler which is above ready to eat meats
3717-1-06.2(E) / Handwashing signage.
Corrected During Inspection Handwashing sign(s) not posted.
>>>Observed no hand washing sign in the meat room hand washing station
3717-1-03.5(C)(1) / Food labels - packaged food
Corrected During Inspection A food packaged in the facility not labeled.
>>Observed fried beans placed in containers not labeled in the freezer
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items.
>>>Observed food items placed directly on the floor such a big bags of corn in the storage room, boxes of chicken stored directly on the floor in the walk in cooler and boxes of food stored directly on the floor in the walk in freezer
3717-1-02.3(C) / Hair restraints - effectiveness.
Corrected During Inspection Food employee(s) hair not effectively restrained.
>>Observed food employee without hair protection behind the meat counter
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair.
>>>Observed a broken walk in freezer door, also a massive build up of ice around the door and by the fan
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard/Process Review
Inspection Date: 10-May-2019
| Comments |
|---|
| . Person in charge still waiting on ODH to approve smoking process |
| VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. >>>>REVIEWED SOUP |