3717-1-02.4(C)(16) / PIC: duties - ensure written procedures and plans are maintained and implemented in the facility.
Critical Corrected During Inspection Written procedures and plans are not maintained and implemented. THE OPERATION WERE NOT FOLLOWING THE WRITTEN PROCEDURES OF THE HACCP PLAN FOR THE MONTREAL SMOKED MEAT. TO PREVENT ILLNESS, THE PERSON IN CHARGE SHALL MAINTAIN THE HACCP PLAN AND ENSURE THAT FOOD EMPLOYEES ARE IMPLEMENTING THE WRITTEN PROCEDURES AND PLANS.
3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Corrected During Inspection PIC unable to demonstrate knowledge by having no critical violations. OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION. THE OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATION DO NOT OCCUR.
3717-1-03.4(K) / Reduced oxygen packaging without a variance- criteria.
Critical Corrected During Inspection Improper packaging of food using reduced oxygen packaging without a variance. OBSERVED NO HACCP PLAN FOR VARIOUS FOOD ITEMS (CHICKEN, GUACAMOLE DELI MEATS, BRISKET, PORK) IN REDUCED OXYGEN PACKAGING IN THE WALK IN COOLER. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, THE OPERATION SHALL HAVE A HACCP PLAN WHEN USING A REDUCED OXYGEN PACKAGING METHOD FOR TCS FOOD ITEMS OR OBTAIN AN APPROVED VARIANCE FROM THE OHIO DEPARTMENT OF HEALTH. THE OPERATION SHALL CEASE ACTIVITY UNTIL A HACCP PLAN OR VARIANCE IS ON FILE.
3717-1-03.4(L) / Contents of a HACCP Plan
Critical Corrected During Inspection Incomplete HACCP plan. OBSERVED A HACCP PLAN THAT DID NOT CONTAIN CONTENTS THAT SUPPORT THE CURRENT FOOD ACTIVITIES. (INGREDIENTS, LABELING/DATEMARKING, COOLING PROCESS). TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, THE HACCP SHALL BE REVISED AND ACCURATE TO SUPPORT CURRENT FOOD ACTIVITIES.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-October-2020
| Comments |
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| FOODS ARE RECEIVED FROM APPROVED SOURCES- PREMIER PRODUCE, HILLCREST. PROBE THERMOMETER-YES. PEST CONTROL-GENERAL. SANITIZER-STATE AVANCE. TEST KIT-YES. |
| CRITICAL CONTROL POINT INSPECTION VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display.OBSERVED RAW ANIMAL PRODUCTS SEPARATED FROM READY TO EAT FOODS IN THE WALK IN COOLER. TO PREVENT CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD EMPLOYEES ENSURED THAT RAW ANIMAL PRODUCTS WERE STORED SEPARATE FROM READY TO EAT FOODS IN THE WALK IN COOLER. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. OBSERVED TCS FOODS PROPERLY DATEMARKED WITH A LABEL THAT CONTAINED THE DISCARD DATE, TIME, AND EMPLOYEE NAME. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, THE OEPRATOR ENSURED THAT TCS FOODS THAT WERE PROPERLY DATEMARKED AND USED/DISCARDED WITHIN 7 DAYS (EXCEPT FOR MONTREAL SMOKED MEAT) OF PREPARATION. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION. - THE OPERATION WAS NOT FOLLOWING THE WRITTEN HACCP PLAN FOR THE MONTREAL SMOKED MEAT. - THE HACCP PLAN FOR THE MONTREAL SMOKED MEAT DID NOT CONTAIN CONTENTS THAT SUPPORT THE CURRENT FOOD ACTIVITIES. -THE OPERATION DID NOT HAVE A HACCP PLANE FOR VARIOUS TCS FOOD ITEMS THAT WERE PACKAGED USING A REDUCED OXYGEN METHOD. THE OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR. |