| This inspection was conducted as a follow-up to the previous inspections to determine the status of the violations documented |
| at those times. |
| |
| Since the previous inspection, the potato slicer has been cleaned. |
| |
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| OBSERVED COOKED FOOD (I.E. MEATS, POTATOES, BAKED BEANS, AND MACARONI AND CHEESE) IN THE |
| REACH-IN COOLERS WITH NO DATE MARKING. DATE MARK POTENTIALLY HAZARDOUS READY-TO-EAT FOODS |
| ACCORDING TO THE RULE REQUIREMENTS. |
| |
| 3717-1-03.4 Food: Limitation of Growth of Organisms of Public Health Concern |
| |
| (G) Ready-to-eat, potentially hazardous food - date marking. |
| |
| (1) Except for individual meal portions served or repackaged for sale from a bulk container upon a consumer's |
| request, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food service operation or a |
| retail food establishment for more than twenty-four hours shall be clearly marked to indicate the date or day by |
| which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time |
| combinations specified below. The day of preparation shall be counted as day 1. |
| |
| (a) The food is maintained at a temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less |
| for a maximum of seven days; or |
| |
| (b) The food is maintained at forty-five degrees Fahrenheit (seven degrees Celsius) or between forty-one |
| degrees Fahrenheit (five degrees Celsius) and forty-five degrees Fahrenheit (seven degrees Celsius) for |
| a maximum of four days in existing refrigerated equipment as specified under paragraph (F)(1)(c) of this rule. |
| |
| (2) Except for individual meal portions served or repackaged for sale from a bulk container upon a consumer's |
| request, and for whole, unsliced portions of a cured and processed product with original casing maintained on |
| the remaining portion, such as bologna, salami, or other sausage in a cellulose casing; refrigerated, ready-to-eat |
| potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time |
| the original container is opened in a food service operation or retail food establishment and if the food is held for |
| more than twenty-four hours, to indicate the date or day by which the food shall be consumed on the premises, sold, |
| or discarded, based on the temperature and time combinations specified in paragraph (G)(1) of this rule and: |
| |
| (a) The day the original container is opened in the food service operation or retail food establishment shall be |
| counted as day one; and |
| |
| (b) The day or date marked by the food service operation or retail food establishment may not exceed a |
| manufacturer's use-by date if the manufacturer determined the use-by date based on food safety. |
| |
| (3) A refrigerated, ready-to eat potentially hazardous food that is frequently rewrapped, such as lunchmeat or a roast, |
| or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine, may be date marked |
| as specified in paragraph (G)(1) or (G)(2) of this rule, or by an alternative method acceptable to the licensor. |
| |
| (4) A refrigerated, ready-to-eat, potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat, |
| potentially hazardous food that is subsequently combined with additional ingredients or portions of food shall |
| retain the date marking of the earliest-prepared or first-prepared ingredient. |
| |
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| THERE IS A CONSUMER ADVISORY ON THE MENU, HOWEVER, FOOD ITEMS ARE NOT PROPERLY FOOTNOTED TO THE |
| CONSUMER ADVISORY. PROPERLY FOOTNOTE THE CONSUMER ADVISORY ACCORDING TO THE RULE REQUIREMENTS |
| BELOW. |
| |
| 3717-1-3.5 Food: Food Identity, Presentation, and on Premises Labeling |
| |
| (E) Consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - |
| consumer advisory. |
| |
| (1) Except as specified in paragraphs (A)(1)(d) and (A)(1)(e)(iii) of rule 3717-1-03.3 of the Administrative Code, or |
| under paragraph (C) of rule 3717-1-03.7 of the Administrative Code, if an animal food such as beef, eggs, fish, lamb, |
| milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate |
| pathogens, either in ready to-eat form or as an ingredient in another ready-to-eat food, the license holder shall inform |
| consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified |
| in paragraphs (E)(2) and (E)(3) of this rule, using brochures, deli case or menu advisories, label statements, table |
| tents, placards, or other effective written means. |
| |
| (2) Disclosure shall include: |
| |
| (a) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar |
| salad," and "hamburgers (can be cooked to order);" or |
| |
| (b) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are |
| served raw or undercooked, or |
| contain (or may contain) raw or undercooked ingredients. |
| |
| (3) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: |
| |
| (a) Regarding the safety of these items, written information is available upon request; |
| |
| (b) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne |
| illness; or |
| |
| (c) Consuming raw or undercooked meats , poultry, seafood, shellfish, or eggs may increase your risk of foodborne |
| illness, especially if you have certain medical conditions." |
| |
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| OBSERVED INOPERABLE HAND SINK. REPAIR AND MAINTAIN HANDSINK ACCORDING TO THE RULE |
| REQUIREMENTS. |
| |
| 3717-1-05.1 Water, Plumbing, and Waste: Plumbing System |
| |
| (S) Plumbing system - maintained in good repair. |
| |
| A plumbing system shall be: |
| |
| (1) Repaired according to the Ohio Basic Building Code; |
| |
| and |
| |
| (2) Maintained in good repair. |
| |
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| OBSERVED RESIDUE BUILDUP ON THE FLOOR IN AREAS OF THE FACILITY. CLEAN ACCORDING TO THE RULE |
| REQUIREMENTS. |
| |
| 3717-1-06.4 Physical Facilities: Maintenance and Operation |
| |
| (B) Cleaning - frequency and restrictions. |
| |
| (1) The physical facilities shall be cleaned as often as necessary to keep them clean. |
| |
| (2) Cleaning shall be done during periods when the least amount of food is exposed such as after closing. |
| This requirement does not apply to cleaning that is necessary due to a spill or other accident. |
| |
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