Violation: Pesticide was applied by a person who is not a Certified Applicator.

Correction: A general use pesticide, other than for incidental use; or a restricted use pesticide shall be applied only by an applicator certified as specified under R.C. Chapter 921.06, or a person under the direct supervision of a Certified Applicator.

Comments: Observed a opened pellet pesticide used for mice in the walk-in cooler placed in there by the facility. Removed at time of inspection. The facility may not apply any pesticide. Orkin or another licensed pest control operator must apply any pesticide in

Violation: Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5 °C).

Correction: Hold time/temperature controlled for safety cold foods at 41 °F (5 °C) or below.

Comments: Observed cold foods such as meats and cheeses holding in front display case cooler near the candy holding between 51-58 degrees F. Foods were voluntarily discarded at time of inspection. Must ensure all cold TTCS foods hold at or below 41 degrees F at a

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: Observed cold foods such as meats and cheeses holding in front display case cooler near the candy holding between 51-58 degrees F not discarded or properly reconditioned. Foods were voluntarily discarded at time of inspection.

Violation: There was no properly trained person in charge designated. This does not apply to micromarkets as defined in Chapter 3717-1 of the Administrative Code.

Correction: The license holder shall designate a person in charge for all shifts and provide proper training for those individuals.

Comments: Observed no properly trained Servsafe/ Level 2 certified person in charge on site at time of inspection. According to the Board of Health the facility must always have a certified Level 2 trained PIC on site at all times. Servsafe certified employee arr

Violation: Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5 °C).

Correction: Hold time/temperature controlled for safety cold foods at 41 °F (5 °C) or below.

Comments: Observed foods in bottom half of upright kitchen refrigeration unit holding between 45-48 degrees F. (Milk, chicken, liquid eggs, soup, 2 sandwiches, beef, brats, potato dumpling, ham & cheese) Foods were voluntarily discarded at time of inspection.

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: Observed foods in bottom half of upright kitchen refrigeration unit holding between 45-48 degrees F not discarded or properly reconditioned. (Milk, chicken, liquid eggs, soup, 2 sandwiches, beef, brats, potato dumpling, ham & cheese) Foods were voluntari

Violation: Plumbing system is not maintained in good repair.

Correction: A plumbing system shall be maintained in good repair.

Comments: Observed 3-compartment sink downstairs has a leak in the plumbing. Also observed top right faucet not properly attached. Equipment/ plumbing must be fixed and maintained in good repair.

Violation: Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date-marked.

Correction: Refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated for more than 24 hours in a food service operation or in a retail food establishment, shall be clearly marked to indicate the date or day, that is a maximum of 7 days, by which the food shall be consumed on the premises, sold, or discarded. The day of preparation shall be counted as day one.

Comments: Observed cooked garlic potato soup and cooked marinated beef stored in walk-in cooler labeled with a discard date of 9 days. Foods were properly date marked at time of inspection. Must ensure foods are properly date marked and used or discarded within 7

Violation: Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date-marked.

Correction: Refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated for more than 24 hours in a food service operation or in a retail food establishment, shall be clearly marked to indicate the date or day, that is a maximum of 7 days, by which the food shall be consumed on the premises, sold, or discarded. The day of preparation shall be counted as day one.

Comments: Observed cabbage, sauerkraut, potatoes and soup held in walk-in cooler for more than 24 hours not properly date marked. REPEAT Foods were properly date marked at time of inspection.

Violation: Food temperature measuring devices were not accurate to plus or minus 2 degrees Fahrenheit in the intended range of use.

Correction: To prevent contamination of food, food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus 2 degrees Fahrenheit in the intended range of use.

Comments: Observed food thermometer was off of calibration by 12 degrees F. REPEAT Employee purchased new digital thermometer at time of inspection.

Violation: Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.

Correction: Except for individual meal portions served or repackaged for sale from a bulk container upon a consumer's request, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and held refrigerated for more than 24 hours in a food facility shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed and shall be discarded if it is past the applicable date or it is in a container that does not bear a date or day or is marked with a date that exceeds the required date.

Comments: Observed opened packages of cheese, salami and beef franks in walk-in cooler not properly date marked and/or discarded. Food was discarded at time of inspection.

Violation: Packaged and unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods (Except frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.) from ready-to-eat food. Ready-to-eat food includes other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat fruits, vegetables, and cooked foods that are ready-to-eat.

Correction: Packaged and unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods from ready-to-eat food. Ready-to-eat food includes other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat fruits, vegetables, and cooked foods that are ready-to-eat.

Comments: OBSERVED RAW MEAT AND RAW EGGS ABOVE BREADSTICKS IN THE THE WALK IN COOLER.

Violation: Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.

Correction: Except for individual meal portions served or repackaged for sale from a bulk container upon a consumer's request, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and held refrigerated for more than 24 hours in a food facility shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed and shall be discarded if it is past the applicable date or it is in a container that does not bear a date or day or is marked with a date that exceeds the required date.

Comments: OBSERVED SEVERAL ITEMS IN THE WALK IN COOLER THAT THE DATE MARKING ON THEM SAID THAT THEY EXPIRED ON 4/19 ---- THESE ITEMS WERE DISCARDED DURING THE INSPECTION.

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: OBSERVED INSECTS AND DEBRIS IN CONTAINERS OF POWDERED SUGAR AND OTHER BAKING PRODUCTS.

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: OBSERVED DUMPLINGS AND SAURKRAUT THAT HAD BEEN COOKED WHILE THE FACILITY WAS CLOSED. THESE ITEMS WERE DISCARDED DURING THE INSPECTION

Violation: Food temperature measuring devices were not accurate to plus or minus one degree Celsius in the intended range of use.

Correction: To prevent contamination of food, food temperature measuring devices that are scaled only in Celsius or dually scaled in Fahrenheit and Celsius shall be accurate to plus or minus one degree Celsius in the intended range of use.

Comments: OBSERVED THE FACILITIES STEM THERMOMETER OFF BY 8 DEGREES --CALIBRATED DURING THE INSPECTION.

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: OBSERVED LARGE MIXER COVERED WITH FOOD DEBRIS AND OLD BATTER SITTING IN THE MIXING BOWL, OBSERVED THE OUTSIDES OF FOOD CONTAINERS DIRTY.

Violation: The presence of insects, rodents, and other pests is not being adequately controlled or minimized.

Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according O.A.C. §3717-1-07.1(C), (K) and (L); and eliminating harborage conditions.

Comments: OBSERVED A LIVE MOUSE RUN ACROSS THE FLOOR OF THE BASEMENT FOOD AREA. FACILITY MUST CALL A PEST APPLICATOR AND HAVE THEM COME OUT TO TREAT.

Violation: Packaged and unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods (Except frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.) from ready-to-eat food. Ready-to-eat food includes other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat fruits, vegetables, and cooked foods that are ready-to-eat.

Correction: Packaged and unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods from ready-to-eat food. Ready-to-eat food includes other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat fruits, vegetables, and cooked foods that are ready-to-eat.

Comments: Observed raw shell eggs on the top shelf of the upstairs cooler above ready to eat foods.

Violation: Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5 °C).

Correction: Hold time/temperature controlled for safety cold foods at 41 °F (5 °C) or below.

Comments: Observed the following foods above 41 deg F: cheese 49 def G spinach 50 deg F sliced melon 51 deg F home fries 51 deg F brat 54 deg F jadwurst 48 deg F chicken soup 47 deg F pork 52 deg F red cabbage 50 deg F chili 48 deg F chicken 45 deg F he

Violation: Facility is not using a date marking system that meets the criteria in OAC §§3717-1-03.4(G)(1)&(2).

Correction: Facility shall use a date marking system that meets the criteria in OAC §§3717-1-03.4(G)(1)&(2).

Comments: Observed facility is not date marking properly. Items were marked 3/27/3.

Violation: Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.

Correction: Except for individual meal portions served or repackaged for sale from a bulk container upon a consumer's request, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and held refrigerated for more than 24 hours in a food facility shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed and shall be discarded if it is past the applicable date or it is in a container that does not bear a date or day or is marked with a date that exceeds the required date.

Comments: Observed foods past the seven day date marking system.

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: Food that was found to be above 41 deg F was not discarded prior to my inspection.

Violation: Multiuse utensils and food contact surfaces are not safe

Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.

Comments: Observed owner bagging bread into recucled plastic bags.

Violation: Food temperature measuring devices were not accurate to plus or minus 2 degrees Fahrenheit in the intended range of use.

Correction: To prevent contamination of food, food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus 2 degrees Fahrenheit in the intended range of use.

Comments: Observed food thermometer was calibrated at 6 deg F too high.

Violation: Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.

Correction: To monitor temperatures and help prevent excessive bacterial growth, temperature measuring devices shall be located to measure the air temperature or simulated product temperature in the warmest part of a cooling unit and or the coolest part of a food warming unit. Units storing time / temperature controlled for safety foods shall be equipped with at least one integral or permanently affixed temperature measuring device. Temperature measuring devices shall be easily readable.

Comments: Observed no thermometer in the nesquick cooler that is running at 50 deg F.

Violation: After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.

Correction: To prevent contamination, food-contact surfaces, equipment, and utensils must be sanitized by using a proper combination of contact time, chemical concentration, temperature, and/or pH as specified in O.A.C. õ3717-1-04.4(N) or when evaluated for efficacy yields sanitization.

Comments: Observed sanitizer in dish machine is not working. Dish machine cannot be used until it is corrected.

Violation: The person in charge was unable to demonstrate the necessary food safety knowledge.

Correction: The person in charge shall demonstrate to the licensor the applicable knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of the Ohio Uniform Food Safety Code.

Comments: Due to number and nature of violations PIC could not demonstrate proper food safety knowledge.

Violation: Food employee was touching ready-to-eat food with bare hands.

Correction: Except when washing fruits and vegetables as specified under paragraph (G) of this rule or as specified in paragraph (A)(4) and (A) (3) of this rule, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

Comments: Observed employee touch bread with bare hands.

Violation: Packaged and unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods (Except frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.) from ready-to-eat food. Ready-to-eat food includes other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat fruits, vegetables, and cooked foods that are ready-to-eat.

Correction: Packaged and unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods from ready-to-eat food. Ready-to-eat food includes other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat fruits, vegetables, and cooked foods that are ready-to-eat.

Comments: Observed raw shell eggs stored above fully cooked ready to foods.

Violation: Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5 °C).

Correction: Hold time/temperature controlled for safety cold foods at 41 °F (5 °C) or below.

Comments: Observed three tins of brie cheese and four tins of camembert cheese with manufacturer labeled keep refrigerated on the counter for sale at 68 deg F.

Violation: Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date-marked.

Correction: Refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated for more than 24 hours in a food service operation or in a retail food establishment, shall be clearly marked to indicate the date or day, that is a maximum of 7 days, by which the food shall be consumed on the premises, sold, or discarded. The day of preparation shall be counted as day one.

Comments: Observed the following foods without date marking: -sauerbraten -beef -meat sauce -potatoes -cooked vegetables -vegetable pastry -potato salad with sausage

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: Observed brie and camembert cheese discarded at the time of inspection.

Violation: Multiuse utensils and food contact surfaces are not safe

Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.

Comments: Observed bread stored in a recycled plastic bag.

Violation: Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.

Correction: To monitor temperatures and help prevent excessive bacterial growth, temperature measuring devices shall be located to measure the air temperature or simulated product temperature in the warmest part of a cooling unit and or the coolest part of a food warming unit. Units storing time / temperature controlled for safety foods shall be equipped with at least one integral or permanently affixed temperature measuring device. Temperature measuring devices shall be easily readable.

Comments: Observed facility does not have thermometers in all coolers.

Violation: The presence of insects, rodents, and other pests is not being adequately controlled or minimized.

Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according O.A.C. §3717-1-07.1(C), (K) and (L); and eliminating harborage conditions.

Comments: Observed fruit flies in the kitchen by dish machine and behind the bar by the three compartment sink.

Violation: Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.

Correction: Ready to eat time/temperature controlled for safety food packaged by a food processing plant, shall be clearly marked at the time the food is opened, and held more than 24 hours, to indicate the date or day, that is a maximum of seven days by which the food shall be consumed, sold or discarded. The day the original container is opened shall be counted as day one and the day or date marked by the facility may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.

Comments: Observed sliced ham and swiss cheese sliced without date marking. PIC corrected immediately.

Violation: Food employee(s) did not wash hands in situations that specifically require them to do so.

Correction: Food employees shall clean their hands and exposed portions of their arms with soap and warm running water immediately before engaging in food preparation, before donning gloves for working with food, before handling unwrapped single-use articles, clean equipment and utensils, and other activities as described in the O.A.C. §3717-1-2.2(C).

Comments: Observed bakery employees touch dirty rags and then prepare food without washing their hands between duties.

Violation: Food is contacting an unclean surface.

Correction: To prevent contamination, food shall only contact the surfaces of equipment and utensils that are properly cleaned and sanitized [as specified in O.A.C. §§3717-1-04.5 & 04.6].

Comments: Observed a cake stored in the walk in cooler stored directly on a cardboard box.

Violation: Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.

Correction: Ready to eat time/temperature controlled for safety food packaged by a food processing plant, shall be clearly marked at the time the food is opened, and held more than 24 hours, to indicate the date or day, that is a maximum of seven days by which the food shall be consumed, sold or discarded. The day the original container is opened shall be counted as day one and the day or date marked by the facility may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.

Comments: Observed various foods stored in the upright cooler upstairs missing date marking or improperly date marked.

Violation: Handwashing sink is not located to allow convenient use by employees.

Correction: Handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas.

Comments: Observed handsink in bakery area is in the restrooms and is not convenient to employees.

Violation: Packaged and unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods (Except frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.) from ready-to-eat food. Ready-to-eat food includes other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat fruits, vegetables, and cooked foods that are ready-to-eat.

Correction: Packaged and unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods from ready-to-eat food. Ready-to-eat food includes other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat fruits, vegetables, and cooked foods that are ready-to-eat.

Comments: Observed raw shell eggs being stored above ready to eat items. PIC corrected at the time of inspection.

Violation: Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date-marked.

Correction: Refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated for more than 24 hours in a food service operation or in a retail food establishment, shall be clearly marked to indicate the date or day, that is a maximum of 7 days, by which the food shall be consumed on the premises, sold, or discarded. The day of preparation shall be counted as day one.

Comments: Observed food prepared in processing plants (sliced meats and cheese) without date marking. PIC corrected at the time of inspection.

Violation: Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.

Correction: Ready to eat time/temperature controlled for safety food packaged by a food processing plant, shall be clearly marked at the time the food is opened, and held more than 24 hours, to indicate the date or day, that is a maximum of seven days by which the food shall be consumed, sold or discarded. The day the original container is opened shall be counted as day one and the day or date marked by the facility may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.

Comments: Observed foods prepared in facility (sausages, potatoes, spinich, pasta) without date marking. PIC corrected at the time of inspection.

Violation: The operator is not using an effective method for cooling.

Correction: Cooling of time / temperature controlled for safety food shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled:
(a) Placing the food in shallow pans;
(b) Separating the food into smaller or thinner portions;
(c) Using rapid cooling equipment;
(d) Stirring the food in a container placed in an ice water bath;
(e) Using containers that facilitate heat transfer;
(f) Adding ice as an ingredient; or
(g) Other effective methods.

Comments: Observed meat sauce in walk in cooler in a tall saucepan. It was placed in the walk in cooler in the tall pot, please use an effective method of cooling listed in the corrective text below.

Violation: Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date-marked.

Correction: Refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated for more than 24 hours in a food service operation or in a retail food establishment, shall be clearly marked to indicate the date or day, that is a maximum of 7 days, by which the food shall be consumed on the premises, sold, or discarded. The day of preparation shall be counted as day one.

Comments: Observed various foods prepared in the facility were missing date marking.

Violation: Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.

Correction: Ready to eat time/temperature controlled for safety food packaged by a food processing plant, shall be clearly marked at the time the food is opened, and held more than 24 hours, to indicate the date or day, that is a maximum of seven days by which the food shall be consumed, sold or discarded. The day the original container is opened shall be counted as day one and the day or date marked by the facility may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.

Comments: Opened hams wursts and other products prepared in a food processing plant were not date marked.

Violation: Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.

Correction: Except for individual meal portions served or repackaged for sale from a bulk container upon a consumer's request, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and held refrigerated for more than 24 hours in a food facility shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed and shall be discarded if it is past the applicable date or it is in a container that does not bear a date or day or is marked with a date that exceeds the required date.

Comments: Observed sauerbraten with a date mark of 8/10/2011. Food was not discarded by the date on the food container.

Violation: Multiuse utensils and food contact surfaces are not safe

Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.

Comments: Observed food stored in four rolling containers that are not food grade.

Violation: The operator did not have a food thermometer readily accessible.

Correction: To assure proper food temperature, food temperature measuring devices shall be provided readily available / accessible.

Comments: Facility has no food thermometer, Facility had one stem thermometer being used for a cooler thermometer.

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: Observed utensils were dirty in the basement. In-use utensils need to be cleaned every four hours.

Violation: The presence of insects, rodents, and other pests is not being adequately controlled or minimized.

Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according O.A.C. §3717-1-07.1(C), (K) and (L); and eliminating harborage conditions.

Comments: Observed many gnats in the basement of the facility and landing on baked goods.

Violation: The person in charge was unable to demonstrate the necessary food safety knowledge.

Correction: The person in charge shall demonstrate to the licensor the applicable knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of the Ohio Uniform Food Safety Code.

Comments: Due to the number and nature at the violations, PIC does not have sufficient food safety training.

Violation: The person in charge could not explain the correct procedures for cleaning and sanitizing.

Correction: The person in charge shall be able to explain the correct procedures for cleaning and sanitizing utensils and food contact surfaces.

Comments: The PIC could not properly explain how to set up a three compartment sink. The PIC could not properly explain how to clean baking equipment.

Violation: The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food.

Correction: The person in charge shall be able to state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and reheating of time / temperature controlled for safety food.

Comments: PIC could not explain proper holding temperatures. PIC could not explain proper cooling techniques.

Violation: Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5 °C).

Correction: Hold time/temperature controlled for safety cold foods at 41 °F (5 °C) or below.

Comments: Observed the following time and temperature controlled for safety foods above 41 °F : 9 abba herring (52° F) roast beef (52° F) mett wurst (48° F) gouda (56°F) 5 laughing cow (58° F) 2 cottage cheese (52°F) brie (52°F) 2 prosciutto (55°F) marsc

Violation: Raw eggs are not maintained at 45 °F or less.

Correction: Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 45 °F of less.

Comments: Observed raw shell eggs above 45 °F : 36 eggs (49° F)

Violation: Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date-marked.

Correction: Refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated for more than 24 hours in a food service operation or in a retail food establishment, shall be clearly marked to indicate the date or day, that is a maximum of 7 days, by which the food shall be consumed on the premises, sold, or discarded. The day of preparation shall be counted as day one.

Comments: Observed food prepared in facility in both upstairs refrigerators and in walk in cooler downstairs without date marking.

Violation: Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.

Correction: Ready to eat time/temperature controlled for safety food packaged by a food processing plant, shall be clearly marked at the time the food is opened, and held more than 24 hours, to indicate the date or day, that is a maximum of seven days by which the food shall be consumed, sold or discarded. The day the original container is opened shall be counted as day one and the day or date marked by the facility may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.

Comments: Observed food prepared in a processing plant opened/sliced in both upstairs refrigerators and in walk in cooler downstairs without date marking.

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: Food above 41°F was not discarded prior to my inspection. PIC STATED SOME SMOKED ITEMS DID NOT NEED REFRIGERATION AND REFUSED TO LET US EMBARGO ITEMS BECAUSE SHE DID NOT WANT TO PRODUCE LETTERS FROM MANUFACTURER. PIC TOLD US TO VOLUNTARY DESTROY UNSAFE I

Violation: Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.

Correction: To monitor temperatures and help prevent excessive bacterial growth, temperature measuring devices shall be located to measure the air temperature or simulated product temperature in the warmest part of a cooling unit and or the coolest part of a food warming unit. Units storing time / temperature controlled for safety foods shall be equipped with at least one integral or permanently affixed temperature measuring device. Temperature measuring devices shall be easily readable.

Comments: EACH refrigerator must have a WORKING thermometer in them.

Violation: Unsafe food was not discarded or properly reconditioned

Correction: A food that is unsafe, adulterated, or not honestly presented as specified under O.A.C. §3717-1-03 shall be discarded or reconditioned according to an approved procedure.

Comments: Observed several items past date with mold growing on them. Discarded at the time of inspection.

Violation: A chemical sanitizer, other than chlorine, iodine, or a quaternary ammonium, is being applied improperly.

Correction: If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions.

Comments: Observed chlorine sanitizer at 25 ppm.

Violation: Food employee(s) did not wash hands in situations that specifically require them to do so.

Correction: Food employees shall clean their hands and exposed portions of their arms with soap and warm running water immediately before engaging in food preparation, before donning gloves for working with food, before handling unwrapped single-use articles, clean equipment and utensils, and other activities as described in the O.A.C. §3717-1-2.2(C).

Comments: Observed employee change gloves without washing their hands.

Violation: Observed unacceptable employee beverage containers.

Correction: Employees may drink from a clean, closed beverage container if it does not contaminate the employee's hands, the beverage container, exposed food, clean equipment, utensils, linens or unwrapped single-use items.

Comments: Observed an employee drink behind the display case without a lid.

Violation: Food employee was touching ready-to-eat food with bare hands.

Correction: Except when washing fruits and vegetables as specified under paragraph (G) of this rule or as specified in paragraph (A)(4) and (A) (3) of this rule, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

Comments: Observed employee touch bread without wearing gloves.

Violation: Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date-marked.

Correction: Refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated for more than 24 hours in a food service operation or in a retail food establishment, shall be clearly marked to indicate the date or day, that is a maximum of 7 days, by which the food shall be consumed on the premises, sold, or discarded. The day of preparation shall be counted as day one.

Comments: Observed potato salad, mashed potatoes and many other products made in the facility without date marking. Please place a date-when the product was prepared on each item.

Violation: Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.

Correction: Ready to eat time/temperature controlled for safety food packaged by a food processing plant, shall be clearly marked at the time the food is opened, and held more than 24 hours, to indicate the date or day, that is a maximum of seven days by which the food shall be consumed, sold or discarded. The day the original container is opened shall be counted as day one and the day or date marked by the facility may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.

Comments: Observed various meats and cheeses without date marking.

Violation: A chemical sanitizer is being improperly used or is not listed as an approved sanitizer in 21 C.F.R. 178.1010.

Correction: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used in accordance with the EPA-approved manufacturer's label use instructions.

Comments: Observed ware washing machine has a concentration of 25 ppm. Please correct to 50 ppm.

Violation: Non-food contact surfaces are dirty.

Correction: Nonfood-contact surfaces of equipment shall be kept free from an accumulation of dust, dirt, food residue and other debris.

Comments: Observed a build up of dirt and debris on the cooler shelves, the shelves for storage in basement and on cooler handles. Please clean more frequently.

Violation: Food is not protected from cross contamination.

Correction: Food shall be protected from cross-contamination by properly cleaning and sanitizing equipment and utensils 1) before each use with a different type of raw animal food; 2) every time there is a change from working with raw food to working with ready-to-eat foods; 3) between uses with raw fruits and vegetables and time / temperature controlled for safety food; 4) before using or storing a food temperature measuring device; or 5) at any time during the operation when contamination may have occurred.

Comments: Food was not stored in packages, covered containers, or wrappings. FOOD SHALL BE COVERED THE BULK CONTAINERS AND FOODS ON TRAYS

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: OBSERVED THE FOLLOWING SOILED BAKING AREA SINKS, SHELVES WITH FOOD DYE, SPICES, BREAD GRINDER CLEAN AND SANITIZE

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: Observed in basement: an accumulation of food debris and bug webbing on containers and table shelves, and other baking processing items i.e. the metal square containers, plastic, tables tops and shelves underneath, food stuff containers Upstairs Displa

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: Observed in basement: an accumulation of food debris and bug webbing on containers and table shelves, and other baking processing items i.e. the metal square containers, plastic, tables tops and shelves underneath, food stuff containers

Violation: Plumbing system is not maintained in good repair.

Correction: A plumbing system shall be maintained in good repair.

Comments: Observed the following plumbing problems: Basement 3 compartment sink not properly draining needs drain plate in sink (funnel being used) missing faucet to fill sink

Violation: Packaged and unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods (Except frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.) from ready-to-eat food. Ready-to-eat food includes other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat fruits, vegetables, and cooked foods that are ready-to-eat.

Correction: Packaged and unpackaged ready-to-eat food shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods from ready-to-eat food. Ready-to-eat food includes other raw animal food such as fish for sushi or molluscan shellfish, or raw ready-to-eat fruits, vegetables, and cooked foods that are ready-to-eat.

Comments: OBSERVED EGGS STORED OVER READY TO EAT. CORRECTED

Violation: Multiuse utensils and food contact surfaces are not safe

Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.

Comments: OBSERVED WORKING TABLES IN BASEMENT COVERED THE NEWSPAPER.

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: OBSERVED FOOD STORAGE BINS IN BAKING AREA SOILED WITH FOOD BUILD UP

Violation: Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.

Correction: Ready to eat time/temperature controlled for safety food packaged by a food processing plant, shall be clearly marked at the time the food is opened, and held more than 24 hours, to indicate the date or day, that is a maximum of seven days by which the food shall be consumed, sold or discarded. The day the original container is opened shall be counted as day one and the day or date marked by the facility may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.

Comments: OBSERVED NOT DATE MARKING ON OPENED DELI MEAT, GERMAN POTATO SALAD

Violation: Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.

Correction: To monitor temperatures and help prevent excessive bacterial growth, temperature measuring devices shall be located to measure the air temperature or simulated product temperature in the warmest part of a cooling unit and or the coolest part of a food warming unit. Units storing time / temperature controlled for safety foods shall be equipped with at least one integral or permanently affixed temperature measuring device. Temperature measuring devices shall be easily readable.

Comments: Refrigerator thermometers were not in a conspicuous location.

Violation: Food-contact surfaces were dirty.

Correction: To prevent contamination of food, equipment food-contact surfaces and utensils shall be clean to sight and touch.

Comments: OBSERVED THE FOLLOWING SOILED; HOBART MIXER, SHELF OVER 3 COMPARTMENT SINKS, WORKING TABLES, FOOD CONTAINERS

Violation: Food preparation sinks, handwashing sinks, and warewashing equipment are used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.

Correction: Food preparation sinks, handwashing sinks, and warewashing equipment may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.

Comments: The hand sink/ three compartment sink had containers sitting in the bowl. The sink is not allowed to be used as a storage unit.

Violation: Utensils and food-contact surfaces of equipment were not sanitized before use after cleaning.

Correction: To prevent contamination of food, food-contact surfaces, equipment, and utensils shall be sanitized after cleaning.

Comments: Observed a low temp dish machine being used without sanitizer attachment. *Explained to the owner that the dishes must be sanitized through hot water or chemical.

Violation: Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date-marked.

Correction: Refrigerated, ready-to-eat, time/temperature controlled for safety food, prepared and held refrigerated for more than 24 hours in a food service operation or in a retail food establishment, shall be clearly marked to indicate the date or day, that is a maximum of 7 days, by which the food shall be consumed on the premises, sold, or discarded. The day of preparation shall be counted as day one.

Comments: Obsered several foods being held in refrigeration, for more than 24 hours,not properly date marked.

Violation: Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.

Correction: To monitor temperatures and help prevent excessive bacterial growth, temperature measuring devices shall be located to measure the air temperature or simulated product temperature in the warmest part of a cooling unit and or the coolest part of a food warming unit. Units storing time / temperature controlled for safety foods shall be equipped with at least one integral or permanently affixed temperature measuring device. Temperature measuring devices shall be easily readable.

Comments: Observed temperature measuring devices missing from cooling unit in food service area and in the walk in cooler in the basement.

Violation: Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.

Correction: To monitor temperatures and help prevent excessive bacterial growth, temperature measuring devices shall be located to measure the air temperature or simulated product temperature in the warmest part of a cooling unit and or the coolest part of a food warming unit. Units storing time / temperature controlled for safety foods shall be equipped with at least one integral or permanently affixed temperature measuring device. Temperature measuring devices shall be easily readable.

Comments: Observed temperature measuring devices mussing from cooling units holding potentially hazardous foods.

Violation: Non-food contact surfaces are dirty.

Correction: Nonfood-contact surfaces of equipment shall be kept free from an accumulation of dust, dirt, food residue and other debris.

Comments: observed flour debris accumulations on the base of the Mixer located in the basement of the facility. Also observed food debris accumulations under rotator plate in the microwave. *Person in charge wiped down during inspection.