3717-1-03.2(D) / Food storage containers - identified with common name of food.
Observed egg wash in the bakery, sugar in the bakery, and toppings in the bakery that did not contain a label. Food storage containers are not properly labeled.
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(Q) / Food storage - preventing contamination from the premises.
Observed bakery boxes being stored on the floor. Observed improper storage of food items.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-03.5(B) / Honestly presented.
Repeat Observed whole ham without their full name on the label. Food products are not honestly presented.
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.
3717-1-03.5(C)(1) / Food labels - packaged food
Observed bakery item labels that were cut off. The full ingredient list was not provided.

3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Observed ice cream scoops needing replaced. Equipment and/or utensils contain improper materials.
To prevent contamination, materials that are used in the construction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Observed a cracked lid in the toppings area of the bakery. Equipment and/or utensils contain improper materials.
To prevent contamination, materials that are used in the construction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
3717-1-04.1(K) / Food temperature measuring devices - accuracy.
Observed a thermometer being used in the deli that was not calibrated. Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use.
To prevent foodborne illness, food temperature measuring devices that are scaled only in Celsius or dually scaled in Fahrenheit and Celsius shall be accurate to plus or minus one degree Celsius in the intended range of use; Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus two degrees Faranheit in the intended range of use.
3717-1-04.1(Y) / Temperature measuring devices.
Observed multiple self service coolers that did not have a thermometer or needed a thermometer replaced. Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.
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 torn gaskets in the dairy coolers as well as the frozen vegetable coolers. Equipment and/or components are not maintained in good working order.
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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed the blast freezer door jam needing repaired. Ice build up was visible surrounding door. Equipment and/or components are not maintained in good working order.
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.
Repeat Observed self service coolers with debris build up. Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed broken floor tiles in the deli area. Floors, walls, and/or ceilings were not smooth and easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed missing wall tiles by the fresh meat counter. Floors, walls, and/or ceilings were not smooth and easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed the paper towel dispenser not working at the meat prep room hand sink. Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
3717-1-06.2(K) / Dressing areas and lockers - designation.
Observed multiple places where employee coats and items were not being stored in a designed area. Observed no dressing rooms or lockers for employees that routinely change clothes onsite.
Dressing rooms or dressing areas shall be designated with lockers or other suitable facilities provided for the orderly storage of employees' clothing and other possessions.