3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (ham, roast beef, turkey, lettuce, chicken, etc.).
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.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Observed ready-to-eat, TCS food that had been date marked was not properly discarded when required at time of inspection (meatballs with a discard date of 8/15; and turkey with a discard date of 9/2).
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) of this rule.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Observed 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 at time of inspection.
To prevent health hazards, obtain the ODH level 2 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.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Observed the floor and wall junctures were not properly coved or closed at time of inspection.
To promote proper cleaning, provide sealed or coved wall junctures. In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch; where water flush cleaning methods are used, shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed the walk in freezer condenser in disrepair. Observed damaged ceiling outside the bathroom at time of inspection.
To prevent health hazards, repair the facility. The physical facilities shall be maintained in good repair.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 06-September-2017
| Comments |
|---|
| The PIC voluntarily discarded the food at time of inspection with improper date marking (meatballs, turkey, roast beef, etc.). Significant improvement needs to take place regarding proper date marking procedures. The deli is required to receive pre-washed lettuce and tomatoes because there is no food preparation sink. The deli slicer is required to be completely broken down and properly ware washed every 4 hours that it is used. Provide a catch tray for the sandwich oven. |