3717-1-03.2(M) / Wiping cloths - use limitation.
Observed wiping cloths in the deli stored in a soapy water solution. Wet wiping cloths should be stored in a sanitizer solution at the correct ppms. Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
3717-1-03.5(B) / Honestly presented.
Repeat Observed hams in the deli without the full proper name on the safe tag. Examples- Virgina Bread with Natural Juices, Black Forest Ham with Natural Juices. 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.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
An irreversible registering temperature indicator (thermometer or labels) was not readily accessible in hot water mechanical warewashing operations.
A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed excessive ice build-up in the large freezer. Person-in-charge started the unit has been fixed and they are working on getting the ice out. 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.
Observed the food bunker freezer case with visble food debris. Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.