| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Deli walk in cooler observed at time of inspection cases of raw chicken being stored above container of raw fish, in shell eggs being stored above prepared pork shoulders.
Meat retail sales floor observed at time of inspection packages of raw chicken being stored above intact pork products. Raw sausage being stored above ready to eat Bob Evans mash potatoes, mac and cheese. |
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Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Deli retail grab and go cooler observed at time of inspection cold chicken in case using a state issued and calibrated probe thermometer at 58 degrees, employee stated that chicken was place in walk in cooler on 11/11 at 8:00pm. Over 6 hours later chicken was not 41 degrees or below at 9:00am the next morning.
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Priority (P) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Deli warmer at front register observed at chicken legs holding at 126 degrees with state issued probe thermometer, below hot holding temperature of 135 degrees or above. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Deli meat case observed several opened meat products with open date of 11/11 discard date 11/18, firm is holding products 8 days beyond creation date.
Retail sales cooler observed Banana Pudding marked produced on 11/11 sell by date 11/23. |
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Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Retail Sales Floor- 3 bottles of Oven cleaner located on the shelf above toothpicks and plates. |
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Priority Foundation (PF) |
1 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Deli kitchen a probe thermometer could not be located at time of inspection. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Deli kitchen observed cases of canned foods and opened bag of chicken batter being stored on floor. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
in |
At time of inspection deli, meat and produce 3bay ware wash sinks did not have stoppers to properly hold sanitizer water. |
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Priority Foundation (PF) |
0 |