3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical 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 VIOLATIONS DO NOT OCCUR.
3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health.OBSERVED NO EMPLOYEE HEALTH POLICY ON FILE WITH THE 13 REPORTABLE ILLNESSES AND COMMON SYMPTOMS. FOOD EMPLOYEES SHALL BE REQUIRED TO REPORT INFORMATION ABOUT THEIR HEALTH TO THE PERSON IN CHARGE AS IT RELATES TO ILLNESSES THAT CAN BE TRANSMITTED THROUGH FOOD.
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.OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES DURING HOT HOLDING:
-MEATBALLS:110*F
-MARINARA SAUCE:114*F
TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING.
3717-1-03.4(L) / Contents of a HACCP Plan
Critical Incomplete HACCP plan. THE OPERATION USES A REDUCED OXYGEN METHOD WHEN PACKAGING TCS FOODS. OBSERVED AN INCOMPLETE HACCP PLAN WITHOUT A FLOW CHART DIAGRAM AND A HAZARD ANALYSIS. THE HACCP PLAN SHALL INCLUDE A FLOW CHART AND A HAZARD ANALYSIS.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.OBSERVED NO MANAGER/SUPERVISOR WITH AN OHIO FOOD MANAGERS CERTIFICATION.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Repeat Corrected During Inspection No written procedures for time as a public health control. THE OPERATION USES TIME AS A PUBLIC HEALTH CONTROL FOR THE FOLLOWING FOOD ITEMS (BUTTER, HERB/GARLIC INFUSED OIL, VARIOUS SAUCES WITHOUT WRITTEN PROCEDURES ON FILE.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 06-January-2022
| Comments |
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| CRITICAL CONTROL POINT INSPECTION VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health.OBSERVED NO EMPLOYEE HEALTH POLICY ON FILE WITH THE 13 REPORTABLE ILLNESSES AND COMMON SYMPTOMS. FOOD EMPLOYEES SHALL BE REQUIRED TO REPORT INFORMATION ABOUT THEIR HEALTH TO THE PERSON IN CHARGE AS IT RELATES TO ILLNESSES THAT CAN BE TRANSMITTED THROUGH FOOD. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. VI - TCS Food: TCS foods were not being held at the proper temperature.OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES DURING HOT HOLDING: -MEATBALLS:110*F -MARINARA SAUCE:114*F TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING. |