3717-1-02.4(C)(15) / PIC: duties - ensure written procedures and plans are maintained and implemented in the facility.
Critical Written procedures and plans are not maintained and implemented. Not documenting the cooling process as written in the HACCP plan. No action is taken when temperatures at not met for a period of time.
3717-1-03.1(A)(1) / Sources - compliance with food law.
Critical Foods from unapproved sources. Currently the fries are made Harry Buffalo at 2120 E. 4th St., Cleveland, Ohio. The location is not currently licensed as a wholesaler and so food from this location would not be an approved source. This item must be made in house until Harry Buffalo is licensed as a wholesaler. Contact Jacob Peterson with the Ohio Department of Agriculture at 614-867-0041 to get this location licensed as a wholesaler.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. The tofu on the end of the line was 50F and the pasta was 47F. This is the second time for this unit. If it can not maintain the temperature of TCS food then it will be able to be used.
3717-1-08(A) / Fresh juice production: labeling
Critical Repeat Fresh juices packaged without proper labeling. The quantity of the juice in the bottle is not on the label.
3717-1-03.2(E) / Pasteurized eggs - substitute for raw eggs for certain recipes.
Critical Pasteurized eggs not used when required. The aioli sauces use raw egg and it is not subject to further cooking. Discontinue process, use a pasteurized product in its place.
3717-1-06.2(B) / Handwashing cleanser - availability.
Repeat Corrected During Inspection No soap at handwashing sink by the cook line.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) hair not effectively restrained. Observed a food employee who had long hair pulled back but the hair was not under control.
3717-1-03.2(K) / In-use utensils - between-use storage.
Repeat Corrected During Inspection In-use utensils improperly stored. A knife was stored in a container of sanitizer between use.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Repeat Corrected During Inspection There was a stack of lexan stored a towel that on the floor by the dishwasher. Store 6" above the floor.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Repeat Boxes of single service items were stored on the floor in the hallway by the bathrooms.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed a cutting board with deep cuts and discolored.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available. No QUAT test strips were available.
3717-1-05.4(N) / Covering receptacles.
Waste receptacles not covered properly. The doors to the dumpster were open.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 29-January-2019
| Comments |
|---|
| III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. V - Food from Approved Source: Observed foods that are from an unapproved source. VI - TCS Food: TCS foods were not being held at the proper temperature. |