3717-1-03.1(A)(1) / Sources - compliance with food law.
Critical Observed foods that are from an unapproved source. HOMEMADE DELI SALADS ARE NOT PRODUCED IN THE FACILITY NOR ARE THEY OBTAINED FROM AN APPROVED SOURCE (COMMERCIAL PROCESSOR INSPECTED BY A FEDERAL REGULATORY AGENCY OR EQUIVALENT).
To prevent foodborne illness, food shall be obtained from sources that comply with law. SALADS WERE REMOVED FROM THE SALES CASE. CEASE SELLING HOMEMADE DELI SALADS IMMEDIATELY. REMOVE FROM SALES CASE. SEE THE OHIO DEPARTMENT OF AGRICULTURE DOCUMENT SENT VIA EMAIL ON 4/11/18. A PRE-APPROVED FOOD PREPARATION WORK AREA (INCLUDING A SMOOTH, DURABLE, EASILY CLEANABLE SURFACE ABOVE THE FOOD PREP AREA IS REQUIRED) MAY BE SET UP IN THE FACILITY FOR THE PURPOSE OF PRODUCING DELI SALADS UNDER THE CLASS THREE LICENSE. THE FOOD PREP EMPLOYEE MUST READ, SIGN, AND ABIDE BY THE EMPLOYEE HEALTH REPORTING AGREEMENT.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Repeat TCS foods were not cooled using the proper time and temperature parameters. THE COOLING PROCESS IS NOT MONITORED.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier, shall be cooled within 4 hours to 41°F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less. PROVIDE A LOG AND PROBE THERMOMETER TO MONITOR THE COOLING PROCESS AS DESCRIBED ABOVE TO PREVENT A POSSIBLE FOODBORNE ILLNESS.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection. NOT COMPLIED WITH AS OF 4/5/18.
At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code. PROVIDE ALL REQUIRED DOCUMENTATION BEFORE 2/28/18 AS THE CERTIFICATION WAS DUE BY 3/1/2017.PROVIDE ENROLLMENT INFORMATION NO LATER THAN 4/20/18. LEVEL 2 PROVIDERS, PROCTORS SENT VIA EMAIL 4/11/18.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Repeat Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events..
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.SEE FOOD SAFETY PACKET SENT VIA EMAIL. REVIEW THE PROCEDURE WITH EMPLOYEES AND POST A COPY IN THE FACILITY FOR ACCESS. OBTAIN A CLEAN-UP KIT.
3717-1-03.1(A)(3) / Sources - packaged food labeling
Repeat Observed food packages that are not properly labeled. NO INGREDIENT LIST, NO FACILITY INFORMATION, NO ALLERGEN INFORMATION ON PITA CHIPS MADE IN THE FACILITY ACCORDING TO PIC.
To properly inform consumers, packaged food shall be labeled as specified in law. (CORRECTED AT TIME OF INSPECTION) REMOVE FROM SALES AREA UNTIL PROPERLY LABELED.
3717-1-03.1(A)(3) / Sources - packaged food labeling
Repeat Observed food packages that are not properly labeled. YUMMAS DELI FOODS, MADE IN THE FACILITY ACCORDING TO PIC, LACKED DATE MARKING.
To properly inform consumers, packaged food shall be labeled as specified in law. DATE MARK IMMEDIATELY FOR A SEVEN DAY OR LESS SHELF LIFE. REMOVE PRODUCTS FROM SALES AREA AT THE SPECIFIED DATE.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Repeat Observed improper method for cooling TCS foods. WHOLE CORNED BEEF BRISKETS ARE STACKED ON TOP OF EACH OTHER DURING THE COOLING PROCESS, AND SLICED CORNED BEEF IS STACKED TOO THICK IN THE CONTAINER DURING COOLING.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination. PROVIDE EXTRA SHEET TRAYS TO PLACE CORNED BEEF ON FOR COOLING. MONITOR THE COOLING PROCESS.
3717-1-04.2(D) / Ventilation hood systems - adequacy.
Repeat Observed an accumulation of grease or condensation. OBSERVED DRIED CONDENSATION ON WALL AND AREA ABOVE CADCO HOT PLATE WHERE CORNED BEEF IS COOKED.
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. PROVIDE A HOOD SYSTEM.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. GASKETS ON THE REACH-IN COOLERS IN DISREPAIR (DOORS #6,5.7).
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Floors, walls, and/or ceilings were not smooth and easily cleanable. AREA ABOVE THE FOOD PREP TABLE IS OPEN TO THE VENTILATION SYSTEM AND OTHER PIPES.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. PROVIDE PROTECTION OVER THE FOOD PREP AREA.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 05-April-2018
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-04.2(I)/Sanitizing solutions - testing devices. There is no test kit available for measuring the concentration of the sanitizer. To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. PROVIDE A TEST KIT AT ALL TIMES. |
| 3717-1-04.5(B)/Equipment food-contact surfaces and utensils - cleaning frequency. Food equipment surfaces are not cleaned at the required frequency. PIC STATED THE SLICER IS CLEANED DAILY. Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. A LEAST EVERY FOUR HOURS OR BETWEEN SLICING MEAT, CHEESE, AND PRODUCE THE SLICER SHALL BE CLEANED. |
| 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 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. SEE HANDOUT SENT VIA EMAIL. EMPLOYEES MUST READ AND SIGN THE REPORTING AGREEMENT. COPY, GIVE ONE TO EMPLOYEE AND MAINTAIN A COPY IN THE FACILITY FOR FUTURE INSPECTIONS. |
| 3717-1-04.6(B)/Sanitizing frequency of utensils and food-contact surfaces Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. NO SANITIZER BUCKET AVAILABLE AT THE FOOD PREP AREA. To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. FREQUENTLY THROUGHOUT THE DAY AND AT LEAST EVERY FOUR HOURS FOOD PREP EQUIPMENT IN CONSTANT USE SHALL BE SANITIZED. |
| Comments |
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| Waiting for a response about the hood system from Building and Housing. All remaining violations shall be corrected by 4/40/18. |