| OBSERVED THE FOLLOWING EXPIRED BABY FOODS OFFERED FOR SALE: |
| |
| - 1 (4 oz) JAR OF BEECH NUT PEACHES - EXPIRATION DATE : 11 OCT 2013 |
| - 1 (4 oz) JAR OF BEECH NUT GREEN BEANS - EXPIRATION DATE : 17 JUN 2013 |
| - 4 (4 oz) JARS OF BEECH NUT GREEN PEAS - EXPIRATION DATE : 11 OCT 2013 |
| - 2 (4 oz) JARS OF BEECH NUT APPLE SAUCE - EXPIRATION DATE : 19 OCT 2013 |
| - 3 (4 oz) JARS OF BEECH NUT SWEET CORN CASSEROLE - EXPIRATION DATE : 13 OCT 2013 |
| - 1 (4 oz) JAR OF BEECH NUT SWEET POTATOES - EXPIRATION DATE : 28 NOV 2013. |
| |
| THE ISSUE WAS DISCUSSED WITH THE PERSON IN CHARGE AND THE ABOVE EXPIRED FOOD ITEMS WERE REMOVED |
| FROM SALE AND WERE PROPERLY DISCARDED. REGULARLY INSPECT BABY FOOD AND FORMULA AND PROPERLY |
| DISCARD THOSE THAT ARE EXPIRED. |
| |
| 3717-1-03.6(E)(E)Consumption of animal foods that are raw, undercooked, |
| (A)A food that is unsafe, adulterated, or not honestly presented as specified under rule 3717-1-03 of the |
| Administrative Code shall be discarded or reconditioned according to an approved procedure. |
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| OBSERVED A BUILDUP OF FROST IN FREEZERS. DEFROST FREEZERS TO FACILITATE CLEANING AND MAINTAIN |
| CLEAN. |
| |
| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (A)Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
| (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| (2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits |
| and other soil accumulations. |
| (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, |
| and other debris. |
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| REMOVE CARPET AND CARPETED MATS FROM FOOD PREP AREAS AND WAREWASHING AREA PER RULE |
| REQUIREMENTS. |
| |
| CEILING IN DRY STORAGE WAS TORN AND DAMAGED. REPAIR CEILING AS NECESSARY SO THAT IT IS SMOOTH, |
| NON-ABSORBENT AND EASILY CLEANABLE. |
| |
| 3717-1-06 Physical facilities: materials for construction and repair. |
| (A)Indoor areas - surface characteristics |
| (1) Except as specified in paragraph (A)(2) of this rule, materials for indoor floor, wall, and ceiling surfaces |
| under conditions of normal use shall be: |
| (a) Smooth, durable, and easily cleanable for areas where food service operation or retail food establishment |
| activities are conducted; |
| (b) Closely woven and easily cleanable carpet for carpeted areas; and |
| (c) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, |
| warewashing areas, toilet rooms, mobile food service operation or mobile retail food establishment servicing |
| areas, and areas subject to flushing or spray cleaning methods. |
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| REPLACE BURNT OUT LIGHT BULBS IN DRY STORAGE ROOM AND IN RETAIL STORE AREA TO FACILITATE |
| CLEANING. |
| |
| 3717-1-06.2 Physical facilities: numbers and capacities. |
| (I)Lighting - intensity |
| The light intensity shall be: |
| (1) At least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) |
| above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during |
| periods of cleaning; |
| (2) At least twenty foot candles (two hundred fifteen lux): |
| (a) At a surface where food is provided for consumer self-service such as buffets and salad bars or where |
| fresh produce or packaged foods are sold or offered for consumption; |
| (b) Inside equipment such as reach-in and under-counter refrigerators; and |
| (c) At a distance of thirty inches (seventy-five centimeters) above the floor in toilet rooms and in areas |
| used for handwashing, warewashing, equipment storage, or utensil storage; and |
| (3) At least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, |
| utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. |
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| COOLERS WERE COLD HOLDING AT 41°F OR BELOW. |
| |
| GLOVES, TEMPERATURE MEASURING DEVICES, CHLORINE SANITIZER AND TEST KIT WERE PROVIDED. |
| |
| OBSERVED GOOD DATEMARKING. |
| |
| THE PERSON IN CHARGE IS GOING TO STOP SELLING UNPACKAGED MEATS BY THE END OF THE WEEK AND WANTS |
| TO GO TO A CLASS 1 LICENSE. |
| |
| *A FOLLOW UP OF THE ABOVE CITED VIOLATIONS WILL BE CONDUCTED DURING THE NEXT REGULAR |
| INSPECTION.* |
| |
