3717-1-03.5(B) / Honestly presented.
Observed ham tags in the deli without the correct label. ex. Black Forest Ham with natural juices and Fully Cooked Ham with water added.
Food shall be offered for human consumption that does not mislead or misinform the consumer. Food or color additives, colored overwraps, or lights may not be used to misrepresent the food. The sale of kosher foods shall be in accordance with section 1329.29 of the Revised Code.
3717-1-04.1(D) / CIP equipment - cleanability.
A deli employee was unable to explain the proper procedure to clean the deli slicer's base. Wash, rinse, sanitize and air dry.
To prevent contamination: (1) CIP equipment shall meet the characteristics specified under paragraph (C) of this rule and shall be designed and constructed so that: (a) cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces, and (b) the system is self-draining or capable of being completely drained of cleaning and sanitizing solutions; and (2) CIP equipment that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure that all interior food contact surfaces throughout the fixed system are being effectively cleaned.
3717-1-04.1(KK) / Food equipment - certification and classification.
The microwave in the bakery is not a commercial grade. When it needs replaced, replace with an approved recognized microwave
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.1(Y) / Temperature measuring devices.
Did not observed a thermometer in the walk-in cooler and the self-service case with subs, cheese and meats in the deli. Cold equipment did not contain a thermometer.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
3717-1-04.1(Y) / Temperature measuring devices.
Did not observed a thermometer in two self service cases in the bakery. Cold or hot holding equipment did not contain a thermometer.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed a handwashing sink in the meat department that was not working properly.
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.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed the self-service case floor with visible build-up in the dairy.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed build-up on the fan guard in the walk-in freezer, walk-in cooler and the self service case with hot dog/ lunchable case in the meat department.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed build-up on the self-service case with cheesecakes and on multiple baking carts in the bakery.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed dust on the walls of the walk-in cooler in the deli.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue two air vents above aisle 12.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.