- 901:3-4-15- Gerber infant cereal had an expiration date of March 28, 2012. Do not sell expired baby foods or formula. Cereal was removed from shelving.
- R3.5- Baby food expiration dates were covered by price tags. Manufacturer dating information may not be concealed.
- 4.5- Seal exposed wood by door in existing walk-in cooler to facilitate cleaning.
- 3.5- Provide ingredient labeling for bulk display of cookies.
- 4.4- Remove soap and papertowel dispenser from the three compartment sink. Handwashing only permitted to be done in the handwash sink.
- Note: Breakfast sandwich holding 139°F
- Existing walk-in cooler had ambient air temperature of 73°F. All potentially hazardous foods had already been moved to beer walkin cooler and refrigeration company on site for repair.
- Operation will be a risk level 3 for 2013-2014 licensing season due to remodel and preparation of potentially hazardous foods.
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5/24/2012 | Standard 1 | |
- The following are repeat violations from the previous standard inspection report dated 10/26/2011:
- *3.2 Observed eggs stored above milk inside walk-in cooler. Raw meats shall be stored below ready-to-eat food to prevent possible cross-contamination.
- 6.1 Missing light shields in sandwich cooler. Replace missing light shields.
- 3.5 Missing name of food; ingredients; quantity of contents; name and place of manufacturer, distributor, or packer; etc. on packaged pretzel rods in retail area. Packaged food shall be properly labeled.
- 3.5 Observed price tags covering manufacturer expiration dates on Armour Vienna Sausages and Campbell's chicken noodle soup in retail area. Manufacturer dating information may not be concealed.
- Hussmann sandwich cooler and walk-in cooler appear to be holding at a safe temperature. Thank you for your efforts to comply with the Ohio Uniform Food Safety Code.
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11/4/2011 | Follow Up 1 | |
- *3.4/4.4 Ambient air temperature of Hussmann sandwich cooler was 51-53°F. Internal temperature of chicken salad sandwich was
- 51°F. Potentially hazardous foods must be maintained at 41°F or below to prevent possible growth of harmful bacteria which can cause a foodborne illness. Discard any contaminated foods. Repair cooler to maintain foods at proper temperature.
- R*3.4/4.4 Temperature recorded between hot dog packages was 43.5°F. Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness. Adjust walk-in cooler temperature and monitor.
- */C7.2 Observed Tide to Go located next to Swiss Miss hot chocolate in retail display area. Properly store poisonous/toxic chemicals separate or below food to prevent possible contamination. Corrected today.
- */C3.1 Cookie in a cup ice cream sandwich lid was open exposing the food. Food packages shall be in sound condition to protect the integrity of the contents from possible contamination or adulteration. Store damaged goods in a separate, designated area for credit or return to the supplier.
- *3.2 Observed eggs stored above milk inside walk-in cooler. Raw meats shall be stored below ready-to-eat food to prevent possible cross-contamination. Person-in-Charge agreed to provide a tray below these foods during display in the future.
- 6.1 Missing light shields in sandwich cooler. Replace missing light shields.
- R 3.5 Missing name of food; ingredients; quantity of contents; name and place of manufacturer, distributor, or packer; etc. on packaged pretzel rods in retail area. Packaged food shall be properly labeled.
- R 3.5 Observed price tags covering manufacturer expiration dates on Armour Vienna Sausages and Campbell's chicken noodle soup in retail area. Manufacturer dating information may not be concealed.
- The following foods offered for retail sale beyond the recommended manufacturer expiration dates:
- -Jack Links Flamin' Buffalo Chicken Nuggets April 28, 2011
- - Berks hot dogs Oct. 12, 2011
- Check and rotate stock on a regular basis.
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10/26/2011 | Standard 1 | |
- */R 7.0 Three unlabeled and/or mislabeled chemical spray bottles located below the three-compartment sink. Poisonous/toxic chemicals shall be clearly labeled to prevent confusion and/or misuse.
- *3.4/4.4 Ambient air temperature of walk-in cooler was 42.6°F. Temperature recorded between milk cartons was 43°F. Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria which may cause a foodborne illness.
- Adjust walk-in cooler temperature and monitor.
- 4.8 Coffee filters stored uncovered and exposed to consumer contamination in self-serve beverage area. Single-use items shall be stored in a manner that affords protection from possible contamination.
- C 4.1 Damaged thermometer in sub cooler. Provide an accurate thermometer within +/-3°F in warmest area of cooler to assure foods are maintained at 41°F or below. Thermometer provided today.
- 3.5 Comparison of ingredients on display case for bulk donuts does not match ingredients on original boxes in freezer for cake and yeast donuts including missing wheat ingredient which is a common food allergen. Provide accurate list of ingredients for bulk donuts.
- R 3.5 Missing name of food; ingredients; quantity of contents; name and place of manufacturer, distributor, or packer; etc. on packaged pretzels in retail area. Packaged food shall be properly labeled.
- R 3.5 Observed price tags covering manufacturer expiration dates on Chef Boyardee beefaroni, ravioli, lasagna, and Campbell's chicken noodle soup in retail area. Manufacturer dating information may not be concealed.
- 6.4 Employee jacket on pop syrup rack. Employees shall store personal clothing in a designated area.
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9/29/2010 | Standard 1 | |
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