3717-1-03.4(J) / Variance Requirement
Critical Conducting a special process without a required variance. THE OPERATION USES A CURE FOR THE MONTREAL SMOKED MEAT/BRISKET. THE OPERATION SHALL OBTAIN A VARIANCE FROM THE OHIO DEPARTMENT OF HEALTH BEFORE ENGAGING IN SPECIALIZED COOKING PROCESS (USING CURE/FOOD ADDITIVES).
Correct By: 10-Dec-2018
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. OBSERVED A DIRECT CONNECTION BETWEEN THE FLOOR DRAIN AND DISCHARGE PIPE OF VARIOUS FOOD EQUIPMENT (WALK IN COOLER, ICE MACHINE(BASEMENT), ICE WELL (TWIST). TO PREVENT CONTAMINATION FROM SEWAGE, AN AIRGAP OF AT LEAST ONE INCH SHALL BE INSTALLED BETWEEN THE FLOOR DRAIN AND DISCHARGE PIPE OF THE FOOD EQUIPMENT.
Correct By: 10-Dec-2018
VR 01 / HACCP plan on premises
Written HACCP Plan not available at time of inspection. THE OPERATION IS USING A REDUCED OXYGEN PACKAGING METHOD (FOR FISH, COOKED FOOD ITEMS, RAW MEAT) AND OBSERVED NO HACCP PLAN AT TIME OF INSPECTION.
Correct By: 10-Dec-2018
VR 02 / Variance approval
Facility conducting a process without required variance from the ODA/ODH. THE OPERATION DO NOT HAVE AN APPROVED VARIANCE FROM OHIO DEPARTMENT OF HEALTH FOR USING CURE.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-December-2018
| Comments |
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| FOODS ARE RECEIVED FROM APPROVED SOURCES- SIRNA AND SONS PRODUCE, HILLCREST, NORTHERN HAZEROT,SYSCO. PROBE THERMOMETER-YES. PEST CONTROL-GENERAL. SANITIZER-. TEST KIT-. PROVIDED THE PERSON IN CHARGE WITH VARIOUS FOOD SAFETY HANDOUTS. THE OPERATION IS USING CURE FOR BRISKET AND SODIUM CITRATE FOR QUESO. THE OPERATION SHALL OBTAIN A VARIANCE FROM THE OHIO DEPARTMENT OF HEALTH BEFORE ENGAGING IN SPECIALIZED FOOD PROCESSES. |
| CRITICAL CONTROL POINT INSPECTION IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. THE MANAGER WAS LEVEL II CERTIFIED. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. OBSERVED TCS FOOD ITEMS HELD AT PROPER TEMPERATURES IN COLD HOLDING. VIII - Consumer Advisory: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. A CONSUMER ADVISORY AND AN ASTERISK SHALL BE INCLUDED ON THE MENU NEXT TO THE RAW/UNDERCOOKED FOOD ITEMS. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. OBSERVED FOOD EMPLOYEE USING GLOVES TO CUT BRISKET. I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. THE OPERATION DID NOT HAVE AN EMPLOYEE HEALTH POLICY WITH THE 13 REPORTABLE DISEASES AND COMMON SYMPTOMS FOR FOOD EMPLOYEES TO SIGN. |