[?] A summary of the violations found during the inspection are listed below.

3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required. Observed an employee in the juice area rinse their hands in the three compartment sink then put on gloves to handle food. The food employee needs to wash their hands in the hand sink if there is debris on their hands that needs to be removed.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. The left ice box was soiled on the top.

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration. The chlorine level at the juicing dishwasher was 0 ppm. Use another dishwasher until the appropriate sanitizer level is provided.

3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. The vegan chile at the expediter station was 122F-132F.

3717-1-03.4(K) / Reduced oxygen packaging without a variance- criteria.
Critical Improper packaging of food using reduced oxygen packaging without a variance. The lamb and beef are cooked using sous vide and the plan says they will cook them to 145F, the staff said they cook it to 122F and the sous vide temperature log has 170F written down. Not following the plan that is written. There is also no CCP for the reheating of the protein. The plan must be followed, need to rewrite plan to follow what the staff is actually doing.

3717-1-08(A) / Fresh juice production: labeling
Critical Fresh juices packaged without proper labeling. The fresh juice is bottled on site. It is also distributed to the Rebol restaurant. There is no warning label on the juice bottle, it is not pasturized or have a HACCP plan. The container must have a warning label that states: Warning: This product has not been pastuized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakeded immune systems. The wording must be in no less than 1/16 of an inch and the word warning must be in bold. I'm contacting the Ohio Department of Agriculture to determine if the establishment needs to be licensed as a wholesaler for the juice.

3717-1-02.3(C) / Hair restraints - effectiveness.
Repeat Food employee(s) hair not effectively restrained. Food employee at the juicing station had long hair out of control.

3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Corrected During Inspection There were clean soup ladles stored with soiled ones.

3717-1-04.8(A) / Equipment and utensils - air-drying required.
Corrected During Inspection Equipment and utensils are not being air dried. The dishwasher was drying dishes after they came out of the dishwasher.

3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. The thermometer is wiped off with a wet wiping cloth between foods. Discontinue practice.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. The walls in the dishwashing area are soiled.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. The walls and ceiling are soiled in the kitchen.

3701-21-25(I) / Level one certification in food protection
FSO did not have a person in charge per shift with level one certification in food protection.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 05-April-2019

John GhazoulIV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
VI - TCS Food: TCS foods were not being held at the proper temperature.
VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized.