3717-1-03.4(J) / Variance requirement.
Critical Observed a process that requires a variance and no variance was obtained. There are dry age meats made on the premises. There are cooked proteins on site that are being vacuumed packed for retail sale in a refrigerator. These items require a variance to sell. Discontinue selling these items until the Ohio Department of Agriculture grants a variance
To prevent foodborn illness, an FSO or RFE shall obtain a variance before: 1) Smoking food as a method of food preservation rather than as a method of flavor enhancement; (2) Curing food; (3) Except as provided in rule 3717-1-08.4 of this code, using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement, or to render a food so that it is not a TCS food; (4) Packaging TCS food using a reduced oxygen packaging method except where the growth of Clostridium botulinum and Listeria monocytogenes are controlled as specified under paragraph (K) of this rule; (5) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; (6) Custom processing of animals that are for personal use as food and not for sale or service in a FSO or RFE if the processing is not done in compliance with rule 3717-1-08.2 of this code; (7) Pressing or bottling juice unless the processing is done in compliance with rule 3717-1-08 of this code; (8) Use of a heat treatment dispensing freezer in a manner other than as specified in rule 3717-1-08.1 of this code; (9) Preparing food by another method that is determined by the Ohio department of health or Ohio department of agriculture to require a variance; or (10) Sprouting seeds or beans.
3717-1-03.4(K) / Reduced oxygen packaging - criteria.
Critical Repeat There are raw proteins that are packaged on site without a HACCP plan and remain raw. A HACCP plan much be provided reviewed and approved before these items can be sold.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency. There is no cleaning log for the meat saw or meat grinder. Provide a log.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events..
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. There is meat stored on the floor in the walk in freezer.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-04(G) / Wood - use limitation.
Unapproved food contact surfaces contained wood and/or wicker. The cutting board has gaps in the meat room. Repair or remove.
Because of deterioration and cleaning concerns, wood and wood wicker may not be used as a food-contact surface.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the chlorine sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.8(F) / Storage - prohibitions.
Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area. There are food containers stored in the bvasement under exposed sewer lines. There are single service items stored on the floor in the basement.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 09-March-2018