3717-1-02.4(C)(10) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils
Critical The person in charge did not ensure that employees are properly sanitizing equipment or utensils.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. >>Disassemble meat slicer, wash, rinse and sanitize every 4 hours minimum.
3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
3717-1-02.4(C)(9) / Person in charge: duties - ensure consumers who order raw or undercooked foods are provided a consumer advisory
Critical The person in charge did not ensure that consumers who order raw or partially cooked animal foods are informed that the food was not cooked sufficiently to ensure its safety.
To prevent foodborne illness, the person in charge shall ensure that consumers who order raw or partially cooked ready to eat animal foods are informed that the food was not cooked sufficiently to ensure its safety. >>Selling raw air dried sausage as a ready to eat food without a consumer advisory. Discontinue selling raw air dried sasuage without a variance.
3717-1-03.1(A)(1) / Sources - compliance with food law.
Critical Observed foods that are from an unapproved source.
To prevent foodborne illness, food shall be obtained from sources that comply with law. >>Observed bakery being sold that is suspected to be from an unapproved source due to improper labelling and declaration of allergens. Remove bakery from sale until sources are confirmed and proper labelling is provided. PIC was not confident that the source of the food was approved. Foods include: Ponnies Potica, pumpkin roll, Sofies bakery and Barbs bakery.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. >>Observed raw animal foods including sasuage casings and eggs stored above ready to eat foods in the walk-in cooler.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. >>Provide Date Marking on bulk lunch meats and packaged products in deli case and smoked meat in walk-in cooler stored in bins. A food specified under this rule must be discarded if it is in a container or package that does not bear a date or day.
3717-1-03.4(J) / Variance requirement.
Critical Observed a process that requires a variance and no variance was obtained.
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. >>Apply for a variance with ODA for air dried italian sausage and salami, air dried slovenian sausage and salami.
3717-1-03.4(K) / Reduced oxygen packaging - criteria.
Critical Observed improper packaging of food using reduced oxygen packaging without a variance.
To prevent the growth of pathogens: (1) Except for an FSO or RFE obtains a variance, an FSO or RFE that packages TCS food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes; (2) An FSO or RFE that packages TCS food using reduced oxygen packaging shall have a HACCP plan; (3) Except for fish that is frozen before, during and after packaging, an FSO or RFE may not package fish using a reduced oxygen packaging method; (4) An FSO or RFE that packages food using a cook-chill or sous vide process without obtaining a variance shall implement a HACCP plan, ensure that: the food is properly cooled as specified in this rule, held in refrigeration equipment with a system that continually monitors the time and temperature, and ensure that all records are maintained; (5) An FSO or RFE that packages cheeses using reduced oxygen packaging shall: (a) limit the cheeses packaged to those that are commercially manufactured in a food processing plant with no ingredients added in the FSO or RFE and that meet the standards of identity; (b) Have a HACCP plan, (c) Labels the package on the principal display panel with a use by date that does not exceed thirty days or the manufacturer's sell by or use by date, whichever occurs first; and (d) discards the reduced oxygen packaged cheese if it is not sold or consumed within thirty calendar days of its packaging. >>Provide a HACCP plan for ROP foods and ROP foods that are repackaged (ham, sausages). Label foods with proper date.
3717-1-03.5(E) / Consumer advisory.
Critical The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
To properly inform consumers, except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. >>Selling raw air dried sausage without a consumer advisory. Discontinue selling raw air dried sausage without a variance.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. >>Meat slicers must be disassembled and cleaned every 4 hours minimum.
3717-1-07.2 / Poisonous or toxic materials: storage and display - separation
Critical Observed improper display or storage of poisonous or toxic materials offered for retail sale.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles. >>Discontinue storing chemicals on shelf next to smoker above clean food containers.