3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat PIC unable to demonstrate knowledge by having no critical violations.OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION. THE OPERATOR IS RESPONSIBLE FOR MAINTAINING CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
3717-1-03.1(A)(1) / Sources - compliance with food law.
Critical Corrected During Inspection Foods from unapproved sources.THE OPERATION IS USING FRESH JUICE FROM SOCIALLY RAW. SOCIALLY RAW IS NOT AN APPROVED SOURCE. THE OPERATION SHALL RECEIVE ALL FOOD FROM AN APPROVED SOURCE. NOTE: THE BOTTLES OF FRESH JUICE WERE DISCARDED BY THE OPERATOR AT TIME OF INSPECTION.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.OBSERVED A BUILD UP OF DEBRIS ON THE FOLLOWING FOOD CONTACT SURFACES OF EQUIPMENT:
-BLADE OF THE CAN OPENER (KITCHEN)
-ON THE UPPER INTERIOR PLATE OF THE ICE MACHINE
-ON THE MEAT SLICER (KITCHEN)
-KNIFE STORED ON THE KNIFE MAGNET ( BAKERY AREA)
-INTERIOR OF THE SODA DISPENSERS/GUNS (BAR AREA)
-INTERIOR OF THE ICE WELLS (BAR AREA)
TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.
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 DICED CHICKEN HELD AT 108*F IN HOT HOLDING. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS ARE TO BE MAINTAINED AT 135 DEGREES F OR ABOVE IN HOT HOLDING.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Corrected During Inspection Improper use of time as a public health control (4 hours). THE OPERATION IS USING TAPHC FOR SUSHI RICE WITHOUT MONITORING THE FOUR HOURS LIMIT.
IF TIME WITHOUT TEMPERATURE CONTROL IS USED AS THE PUBLIC HEALTH CONTROL UP TO A MAXIMUM OF FOUR HOURS:
-THE FOOD IS TO HAVE AN INITIAL TEMPERATURE OF 41*F OR LESS WHEN REMOVED FROM COLD HOLDING, OR 135*F OR GREATER WHEN REMOVED FROM HOT HOLDING
-THE FOOD IS TO BE MARKED OR OTHERWISE IDENTIFIED TO INDICATE THE TIME THAT IS FOUR HOURS PAST THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL
-THE FOOD IS TO BE COOKED AND SERVED, SERVED AT ANY TEMPERATURE IF READY-TO-EAT, OR DISCARDED, WITHIN FOUR HOURS FROM THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL; AND
-THE FOOD IN UNMARKED CONTAINERS OR PACKAGES, OR MARKED TO EXCEED A FOUR-HOURS LIMIT WILL BE DISCARDED.
3717-1-03.4(K) / Reduced oxygen packaging without a variance- criteria.
Critical Corrected During Inspection Improper packaging of food using reduced oxygen packaging without a variance.THE OPERATION IS USING REDUCED OXYGEN PACKAGING METHOD FOR CHICKEN WITHOUT AN HACCP PLAN ON FILE. FOOD SERVICE OPERATIONS THAT PACKAGE TIME/TEMPERATURE CONTROL FOR SAFETY FOOD USING A REDUCED OXYGEN PACKAGING (ROP) METHOD SHALL HAVE A HACCP PLAN ON FILE. THE CHICKEN IS STORED IN THE WALK IN COOLER AFTER PACKAGING FOR MORE THAN 48 HOURS, THEN SOUS VIDED. DISCONTINUE USING A REDUCED OXYGEN PACKAGING METHOD FOR TCS FOODS.
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 THE FOLLOWING EQUIPMENT:
-ICE MACHINE
-ICE WELLS (BAR AREA)
-THREE COMPARTMENT SINK (BAR AREA)
TO PREVENT CONTAMINATION OF SEWAGE, AN AIRGAP OF AT LEAST ONE INCH SHALL BE INSTALLED BETWEEN THE FLOOR DRAIN AND DISCHARGE PIPE OF EQUIPMENT IN WHICH FOOD, PORTABLE EQUIPMENT, OR UTENSILS ARE PLACED.
3717-1-04.4(B) / Cutting surfaces.
Repeat Cutting blocks or boards cannot be effectively cleaned and sanitized.OBSERVED SEVERELY SCOURED CUTTING BOARDS THROUGHOUT THE FACILITY. REPLACE/RESURFACE THE CUTTING BOARDS.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 08-August-2023
| Comments |
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| SPOKE TO THE OPERATOR REGARDING THE FOODBORNE ILLNESS COMPLAINT. DISCUSSED BASIC SAFE FOOD HANDLING PRACTICES (HANDWASHING PROCEDURES, CROSS CONTAMINATION, EMPLOYEE HEALTH, COOKING TEMPERATURES, SANITIZING PROCEDURES, ETC) WITH THE OPERATOR. THE SUSHI STATION WAS NOT OPEN AT TIME OF INSPECTION. THE OPERATION USES TIME AS A PUBLIC HEALTH CONTROL (TAPHC) FOR THE SUSHI RICE. THE OPERATOR PROVIDED WRITTEN PROCEDURES FOR USING TAPHC, BUT THE PROCEDURES DID NOT INDICATE HOW THE 4 HOUR TIME LIMIT WOULD BE MONITORED. THE OPERATOR WAS INSTRUCTED TO REVISE THEIR WRITTEN PROCEDURES. ON AUGUST 8, 2023, OBSERVED PACKAGED FRESH JUICE (BEET AND CELERY) IN THE GRAB AND GO COOLER IN THE CAFE. OBSERVED NO JUICE MACHINE ON THE PREMISES. THE FRESH JUICE IS PRODUCED BY SOCIALLY RAW (THIRD PARTY). THE OPERATOR STATED THAT THE FRESH JUICE WAS PREPARED ON SITE BY A SOCIALLY RAW FOOD EMPLOYEE.ALSO, THE OPERATOR STATED THAT THE JUICE MACHINE IS TRANSPORTED TO THE PREMISES BY A SOCIALLY RAW EMPLOYEE, THEN REMOVED FROM THE PREMISES AFTER THE JUICE IS PREPARED. THE OPERATOR AFFIRMED THAT THE JUICE MACHINE WAS STORED OFF THE PREMISES IN BETWEEN USE. THE OHIO ADMINISTRATIVE CODE, SECTION 3717-1-09(B) STATES THAT " FOOD EQUIPMENT THAT IS ACCEPTABLE FOR USE IN A FOOD SERVICE OPERATION SHALL BE APPROVED" BY THE LICENSOR. THE OHIO ADMINISTRATIVE CODE, SECTION 3717-1-4.3, STATES THAT FOOD EQUIPMENT ARE TO BE STORED IN A WAY THAT PREVENTS CONTAMINATION. THE HEALTH DEPARTMENT DID NOT APPROVE THIS PROCESS AND INSTRUCTED THE OPERATOR TO DISCONTINUE ALL FRESH JUICE OPERATIONS. THE FRESH JUICE (14 BOTTLES) WAS DISCARDED BY THE OPERATOR AT TIME OF INSPECTION. THE OPERATION HAS A HISTORY OF USING AN UNAPPROVED SOURCE. ON OCTOBER 24, 2022, PACKAGED FRESH JUICE WAS OBSERVED IN THE GRAB AND GO COOLER (CAFE AREA) THAT WAS PRODUCED BY SOCIALLY RAW. SOCIALLY RAW WAS PRODUCING FRESH JUICE IN THE BASEMENT OF HARRY BUFFALO. HARRY BUFFALO WAS NOT REGISTERED WITH ODA FOR FRESH JUICE PRODUCTION.THE BOTTLES OF FRESH JUICE WERE DISCARDED BY THE OPERATOR AT TIME OF INSPECTION. CORRECT ALL VIOLATIONS BY THE RE-INSPECTION DATE |
| CRITICAL CONTROL POINT INSPECTION VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty..OBSERVED A BUILD UP OF DEBRIS ON THE FOLLOWING FOOD CONTACT SURFACES OF EQUIPMENT: -BLADE OF THE CAN OPENER (KITCHEN) -ON THE UPPER INTERIOR PLATE OF THE ICE MACHINE -ON THE MEAT SLICER (KITCHEN) -KNIFE STORED ON THE KNIFE MAGNET ( BAKERY AREA) -INTERIOR OF THE SODA DISPENSERS/GUNS (BAR AREA) -INTERIOR OF THE ICE WELLS (BAR AREA) TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. VI - TCS Food: TCS foods were not being held at the proper temperature.OBSERVED THE DICED CHICKEN HELD AT 108*F IN HOT HOLDING. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS ARE TO BE MAINTAINED AT 135 DEGREES F OR ABOVE IN HOT HOLDING. |