3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
Observed numerous cans of Bluberry Compote that were undated.
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.
Remove all outdated or undated food from storage and destroy.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature.
Keep all hot held food at 135 degrees F. or higher.
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.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature.
Observed hot pork held in hot holding with tempewrature at 125 degrees F. This is a Critical Violation. All criticals must be complieed within 24 hours
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. Correct By: 05-Jul-2018
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature.
Observed TCS foods hot held at temperature under 135 degrees F. This is a critical violation. All criticals must be compolieed within 24 hours.
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.
Reheat hot food to 160 degrees F. before placing into hot holding - ex. Tongue and Barbacoa. Correct By: 04-Jul-2018
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty.
Wash and thoroughly clean entire basement area.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty.
Observed dirty microwave oven in food prep. area. This is a critical violation. All criticals must ed complied within 24 hours.Violation complied.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Wash and thoroughly clean dirtry microwave oven.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty.
Observed Dairy cooler with rust,and built up food debris. This is a critical violation. All criticals must be complied within 24 hours. Violation complied.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
Wash and thoroughly clean all coolers throughout Market. Pay special attention to remove all rust and built up food debris.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty.
Butcher block table in meat cutting area is pitted with deep grooves and cuts which cannot be thoroughly cleaned.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
Replace large Butcher block table in meat cutting area within thirty days.
3717-1-06.4(K) / Controlling pests.
Critical Observed the presence of live insects, rodents, and other pests.
Observed gnats and drain flies surrounding floor drains in back room meat cutting area.
This is a critical violation. All criticals must be complied within 24 hours.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions.
Call exterminator to remove flying pests in back room. Correct By: 04-Jul-2018
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Food storage containers are not properly labeled.
Label all food held in storage.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Food storage containers are not properly labeled.
Observed tamales in hot holding with no labels, no date of production, no expiration date, no list of ingredients. These are critical violations. All criticals must be complied within 24 hours.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
Reheat hot held food to 165 degrees F., label food with name of food, date is was produced, list of ingredients, and expiration date. Correct By: 04-Jul-2018
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Food storage containers are not properly labeled.
Observed numerous containers of sour cream. No labels, no list of ingredients, no date of production, no expiration date. Made in-house.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
A food thermometer was not readily accessible for each cooler in use.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order.
Observed condensate inside Dairy cooler and above meat cutting and prep. area
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
Install AIR-CURTAIN to remove condensate above meat cutting and prep. area and on top of Dairy cooler.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted.
Hanging utensils in food prep. area should not touch wall.
Prevent hanging utensils from touching wall. in food prep. area
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces are dirty.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
Wash and thoroughly clean floor surrounding floor drains.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces.
Observed Clorox stored in clear bottle labeled glass cleaner.
Properly label all cleaning supplies.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces.
Observed hood ventiliation system installed in back food prep. area. Hood has four lights - only two were operating.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Replace all burned out light bulbs in hood ventilation systewm where necessary.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized.
After a thorough wash and clean,sanitize all food contact surfaces before use.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized.
After a thorough wash and clean, sanitize microwave oven before use.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings were not smooth and easily cleanable.
Observed broken front door at Market.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Repair automatic front doors to entrance of Food Market.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings were not smooth and easily cleanable.
Observed broken floor in meat room.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Repair or replace broken floor in meat room within thirty days. Correct By: 02-Aug-2018
3717-1-06.4(L) / Removing dead or trapped birds, insects, rodents, and other pests.
Observed the presence of dead pests or insects. Mosquito tape in back room area.
Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
3717-1-06.4(L) / Removing dead or trapped birds, insects, rodents, and other pests.
Observed the presence of dead pests or insects.
Observed" Mosquito tape" in back room with numerous dead flying insects.
Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
The ventilation system was not being properly cleaned or was creating a public health hazard.
Observed dirty ceiling vents throughout Market.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
Wash and thoroughly clean all greasy, dirty, ceiling air vents throughout Market where necessary.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Other
Inspection Date: 03-July-2018
| Comments |
|---|
| continuation from 7/2/18 Foodborne inspection. Upgrade food license to class 4 RFE license for next license period. Variance through the Ohio Dept. of Agriculture. |