3717-1-02.4(C)(14) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health.
3717-1-03.1(A)(6) / Sources - safe handling instructions on raw meat and poultry
Critical No safe handling instructions on packaged raw meat products on display in the freezer. Remove from display until labeled correctly and a HACCP is provided.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. The meat saw has meat particles on it after it was cleaned. Wash, rinse, sanitize and air dry before using.
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 not properly date marked. The brawnschweiger had a date of 10/22 to 10/28, 3 pounds, Bologna had no date and over 24 hours old 3 pounds, Chicken Confit had an expiration date of 10/28 one pound, Italian Roast pork over 24 hours old no date 2 pounds, Capicola had an expiration date of 11/6 4 pounds, Porchetta had no date and over 24 hours old 1 pound, and beef chorizo had a discard date of 10/28 3 pounds. The items were discarded.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. The lunchmeat that was made in house and past the expiration date posted or no discard date and over 24 hours old were discarded.
3717-1-03.4(J) / Variance Requirement
Critical Repeat Conducting a special process without a required variance. There is no variance available or ODA approval for a variance or HACCP plan for me to review. Discontinue selling the product until approved by ODA.
3717-1-03.4(K) / Reduced oxygen packaging without a variance- criteria.
Critical Repeat Improper packaging of food using reduced oxygen packaging without a variance. There are Raw and cooked food that is processed on site and no HACCP plan to review. Discontinue selling until a HACCP plan is provided and reviewed.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Facility does not have a person with level two certification in food protection.
3717-1-02.4(C)(16) / PIC: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Repeat No written procedures for vomiting or diarrheal events.
3717-1-03.5(C)(2) / Food labels - packaged food
Label on a food packaged in-house did not contain all required information. There is no list of ingredients on some of the ROP product on display. Remove from display.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items. Food is stored on the floor in the walkin refrigerator and freezer. The spice storage shelf in the basement is on the floor in the basement. The store's spice mixing table is under an exposed sewer line. Store food 6 inches off the floor and shield sewage line or move table and put a ceiling.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-service and single-use articles not protected from contamination. Plastic single service containers are stored on the floor in the basement. Store them 6 inches above the floor.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. The top of the dishwasher is soiled.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. There is a buildup of soil on the fan grates on the meat room blower.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. The floor is damaged in the meat cutting room. Repair floor.
3701-21-25(I) / Level one certification in food protection
FSO did not have a person in charge per shift with level one certification in food protection.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Process Review
Inspection Date: 07-November-2018
| Comments |
|---|
| Reviewed ROP meat. This is the second inspection where dry ages meats were being done and no variance was granted from the ODA and no HACCP plans were available for the ROP products. These items must be removed from sale until notified by this office its ok to retail these items. A Risk Management plan must provide by this establishment to address these issues. |
| VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. Food Process Reviewed: VIII - Consumer Advisory: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Food Process Reviewed: Soup |