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[?] A summary of the violations found during the inspection are listed below.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat CorrectedDuringInsp Observed food that was not properly protected from contamination by separation, packaging, and segregation. The fully cooked ham is stored under the raw pork.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. MOVE THE HAM FROM UNDER THE RAW PORK. THE HAM WAS MOVED TO ANOTHER LOCATION AT THE TIME OF INSPECTION. Correct By: 31-Dec-2015
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat CorrectedDuringInsp TCS foods were not being held at the proper temperature. The bacon in the small cooler is 48 degrees.
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. ADJUST THE COOLER TO MAINTAIN FOOD AT 41 DEGREES OR BELOW. THE COOLER WAS ADJUSTED AT THE TIME OF INPSECTION, BUT ONLY REACHED 45 DEGREES AIR TEMPERATURE AFTER 30 MINUTES. THE COOLER WAS AGAIN ADJSUTED. Correct By: 31-Dec-2015

3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs that were not properly shielded or coated where required. An end cap on the light shield in the meat room bulb is missing.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. REPLACE THE END CAP ON THE LIGHT SHIELD IN THE MEAT ROOM. Correct By: 31-Jan-2016


Inspection Information


Facility Type: Commercial RFE < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 12-December-2015


Comments
The meat room is refrigerated, has a thermometer, and bases the cleaning frequency on the temperature of the meat room. The room is kept at 41 degrees and is cleaned daily. The inspector has a question over the rule 3717-1-4.5 (B)(2)(b)(ii) as to whether the temperature of the room must be documented or whether the cleaning frequency must be documented.