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 Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health. THE OPERATION SHALL HAVE AN EMPLOYEE HEALTH POLICY WITH THE 13 REPORTABLE DISEASES AND COMMON SYMPTOMS FOR FOOD EMPLOYEES TO SIGN.
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 PASTRAMI HELD AT 117 DEGREES F IN HOT HOLDING. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT TEMPERATURES ABOVE 135 DEGREES F IN HOT HOLDING.
3717-1-03.5(C)(2)(e) / Food labels - label information
Critical Corrected During Inspection Missing and/or incomplete allergen declaration(s). OBSERVED PACKAGED CHEESE CAKE IN THE GRAB/GO COOLER WITHOUT THE ALLERGEN DECLARATION(S). PACKAGED FOOD ITEMS SHALL INCLUDE A LABEL WITH A LIST OF INGREDIENTS AND THE ALLERGEN DECLARATION(S)
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Facility does not have a person with level two certification in food protection. THE OPERATOR SHALL SEND FOOD PROTECTION MANAGER CERTIFICATE TO THE OHIO DEPARTMENT OF HEALTH FOR RECIPROCITY.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 31-October-2018
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| FOODS ARE RECEIVED FROM APPROVED SOURCES- BLUE RIBBON, SIRNA AND SON, KATE'S FISH, CHEF TO CHEF, CERTIFIED ANGUS, TRIPPS COUNTRY HAM, EURO. PEST CONTROL- ALPHA PEST CONTROL. SANITIZER- STERAMINE- TEST KIT-YES. PROVIDED THE PERSON IN CHARGE WITH AN EMPLOYEE HEALTH POLICY , A VOMIT/FECAL CLEAN UP PROCURES, AND VARIOUS FOOD SAFETY HANDOUTS. THE OPERATOR SHALL OBTAIN VARIANCE FROM THE OHIO DEPARTMENT OF HEALTH (ODH) BEFORE ENGAGING IN ANY SPECIALIZED FOOD PROCESSES (SMOKING FOR PRESERVATION, FERMENTING, CURING). THE OPERATOR IS WORKING WITH ODH TO OBTAIN A VARIANCE FOR SPECIALIZED PROCESSES. |
| CRITICAL CONTROL POINT INSPECTION X - P - Chemical: Toxic materials are properly identified and stored. VI - TCS Food: TCS foods were not being held at the proper temperature.OBSERVED PASTRAMI HELD AT 117 DEGREES F IN HOT HOLDING. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. 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. |