3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION. THE OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
3717-1-02.4(C)(16) / PIC: duties - ensure written procedures and plans are maintained and implemented in the facility.
Critical Corrected During Inspection Written procedures and plans are not maintained and implemented.THE OPERATOR HAS A HACCP PLAN ON FILE FOR USING A REDUCED OXYGEN PACKAGING METHOD FOR TCS FOODS.THE OPERATOR IS NOT FOLLOWING THEIR WRITTEN PLAN/PROCEDURES. THE OPERATOR MUST FOLLOW HACCP PLAN/WRITTEN PROCEDURES. THE OPERATOR MUST MONITOR FOOD PROCESSES AND KEEP THE HACCP PLAN RECORDS/DOCUMENTATION ON FILE
3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Improper bare-hand contact with RTE foods. OBSERVED A FOOD EMPLOYEE HANDLING READY TO EAT FOODS (SANDWICHES) WITH THEIR BARE HANDS.TO PREVENT CONTAMINATION BY HANDS, FOOD EMPLOYEES SHALL NOT USE THEIR BARE HANDS TO HANDLE READY TO EAT FOODS.
3717-1-03.1(A)(1) / Sources - compliance with food law.
Critical Corrected During Inspection Foods from unapproved sources. THE OPERATOR HAS A WILD MUSHROOM CERTIFICATION WITH THE MICHIGAN DEPARTMENT OF AGRICULTURE & RURAL DEVELOPMENT. THE OPERATOR IS PROCESSING/FORAGING MUSHROOMS IN MICHIGAN AND TRANSPORTING THEM TO THE FOOD OPERATION (LARDER DELICATESSEN & BAKERY). THE OPERATION SHALL OBTAIN FOOD FROM APPROVED SOURCES.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Corrected During Inspection Utensils and food-contact surfaces of equipment not sanitized at the required frequency.OBSERVED A FOOD EMPLOYEE CLEANING A KNIFE WITH A SOILED WIPING CLOTH. THE KNIFE WAS NOT PROPERLY CLEANED OR SANITIZED. TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE SANITIZED AT LEAST EVERY FOUR HOURS BEFORE USE AND AFTER CLEANING.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.OBSERVED A BUILD UP OF DEBRIS ON THE BREAD SLICER BLADES. TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.
3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Improper reheating of food for hot holding. OBSERVED HOUSE MADE FRIED CHICKEN BEING REHEATED TO 120*F IN THE FRYER. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE REHEATED TO 165*F.
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.OBSERVED KIMCHI NOT DATE MARKED AND STORED IN THE DELI DISPLAY CASE. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE DISCARDED WITHIN 7 DAYS OF THE PREPARATION/OPENING DATE.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials.OBSERVED A
CHEMICAL SPRAY BOTTLE STORED NEXT TO MIXER AND MEAT SLICER ON THE PREP TABLE.TO PREVENT A CHEMICAL HAZARD, TOXIC CHEMICALS SHALL BE STORED AWAY FROM FOOD/FOOD EQUIPMENT.
3717-1-03.4(J) / Variance Requirement
Critical Corrected During Inspection Conducting a special process without a required variance. THE OPERATION IS PRODUCING A KIMCHI PRODUCT AND STORING IT IN A REDUCED OXYGEN ENVIRONMENT FOR MORE THAN 7 DAYS AFTER THE PREPARATION DATE. TCS FOODS SHALL BE USED WITHIN 7 DAYS OF PREPARATION. THE OPERATION SHALL NOT ENGAGE IN SPECIALIZED PROCESSES UNTIL AN APPROVED VARIANCE IS OBTAINED FROM THE OHIO DEPARTMENT OF HEALTH.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F. OBSERVED THE HOT WATER AT 75 DEGREES F AT THE HANDWASHING SINK IN THE DISHWASHING/GRILL AREA.
3717-1-03.5(C)(2) / Food labels - packaged food
Label on a food packaged in-house did not contain all required information. OBSERVED NO SUB-INGREDIENTS ON THE LABEL FOR THE BROWNIES AND CHEESECAKE.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled. OBSERVED CONDIMENT SQUEEZE IT CONTAINERS WITHOUT LABELS WITH THE COMMON NAME OF THE FOOD.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items. OBSERVED BREAD AND PASTRIES STORED ON SPEED RACKS WITHOUT PROTECTIVE COVERING IN THE KITCHEN.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items. OBSERVED THE FOLLOWING FOOD ITEMS STORED ON THE FLOOR:
-BAG OF BRUSSEL SPROUTS
-BAG OF CABBAGE
-BOX OF TOMATOES
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. OBSERVED SOILED WIPING CLOTHS STORED ON THE PREP TABLES THROUGHOUT THE KITCHEN.
3717-1-04.7(C) / Storage of soiled linens - methods.
Soiled linens not kept in approved location. OBSERVED SOILED APRONS HANGING ON THE DRY STORAGE RACK NEXT TO FOOD EQUIPMENT.
3717-1-04.1(R) / Bearings and gear boxes - leakproof.
Equipment does not prevent contamination from lubricants.OBSERVED OIL DRIPPING FROM THE TOP OF THE MIXER.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Repeat Fixed equipment not properly sealed or spaced for cleaning.OBSERVED THE HANDWASHING SINKS NOT PROPERLY SEALED TO THE WALL.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable. OBSERVED PEELING PAINT ON THE CABINET DOORS IN THE KITCHEN.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Light intensity less than fifty foot candles in required areas.OBSERVED THE LIGHT INTENSITY ON THE COOK LINE BETWEEN 3 TO 6 FOOD CANDLES.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 28-October-2022
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| FOODS ARE RECEIVED FROM - BLUE RIBBON, GFS, SIRNA AND SON, SYSCO, PARK TO SHOP (MUSHROOMS), YELLOW HOUSE CHEESE, CITY FRESH, HILLCREST. ALL FOODS SHALL BE RECEIVED FROM AN APPROVED SOURCE. PEST CONTROL- EHRLICH (MONTHLY). SANITIZER- STERAMINE- TEST KIT-YES. THE OPERATOR HAS A WILD MUSHROOM CERTIFICATION WITH THE MICHIGAN DEPARTMENT OF AGRICULTURE & RURAL DEVELOPMENT. THE OPERATOR IS PROCESSING/FORAGING MUSHROOMS IN MICHIGAN AND TRANSPORTING THEM TO THE FOOD OPERATION (LARDER DELICATESSEN & BAKERY). SPOKE WITH THE OHIO DEPARTMENT OF AGRICULTURE AND THIS PROCESS IS NOT APPROVED. ALL FOOD SHALL BE OBTAINED FROM AN APPROVED SOURCE. THE OPERATION PRODUCES MISCELLANEOUS JARRED/CANNED/FERMENTED FOOD ITEMS (TOMATO BASED SAUCES, FERMENTED VEGETABLES, VARIOUS SAUCES). THE MISCELLANEOUS FOOD ITEMS ARE STORED ON FOOD STORAGE SHELVES ON THE SALES FLOOR. THE OPERATOR STATED THAT THE FOOD ITEMS ARE FOR DISPLAY ONLY AND NOT FOR SALE. THE OPERATOR AFFIRMED THAT FOODS SOLD TO CONSUMERS ARE NOT CURED. THE OPERATION SHALL NOT SELL CURED/FERMENTED FOOD ITEMS WITHOUT AN APPROVED VARIANCE FROM THE OHIO DEPARTMENT OF HEALTH. THE OPERATION SHALL NOT SELL JARRED/CANNED FOOD ITEMS WITHOUT AN APPROVED VARIANCE FROM THE OHIO DEPARTMENT OF AGRICULTURE. OBSERVED WHOLE FRESH TOMATOES IN THE DEHYDRATOR AT TIME OF INSPECTION. THE OPERATION PRODUCES SUN DRIED TOMATOES BY DEHYDRATING WHOLE TOMATOES. SPOKE TO THE PIC ABOUT THE SUN DRIED TOMATO PROCESS. THE PIC STATED THAT THE TOMATOES ARE DEHYDRATED AND ARE NOT KEPT UNDER TEMPERATURE CONTROL. OBSERVED NO DEHYDRATED TOMATOES AT TIME OF INSPECTION. HEAT TREATED PLANT FOODS ARE TCS. THE OPERATOR SHALL ENSURE THAT THE DEHYDRATED TOMATOES ARE PROPERLY DATE MARKED KEPT UNDER TEMPERATURE CONTROL. OBSERVED A DRY AGER COOLER THAT HELD RAW ANIMAL PRODUCTS (BEEF AND PORK). THE OPERATOR STATED THAT THE ITEMS ON THE TOP TWO SHELVES IN THE DRY AGER COOLER ARE NOT FOR SALE AND PART OF AN EXPERIMENT FOR A RETAIL FOOD ESTABLISHMENT (R AND D'S). THE OPERATOR SHALL POST A DISPLAY ONLY/NOT FOR SALE ON THE SHELVES WITH THE ITEMS THAT ARE NOT FOR SALE IN THE DRY AGER COOLER. THE OPERATOR STATED THAT TWO PIECES OF PORK ON THE BOTTOM RACK OF THE DRY AGER COOLER WILL BE USED AND SOLD TO CONSUMERS WITHIN ONE WEEK. THE OPERATOR AFFIRMED THAT THE PORK THAT WILL BE USED FOR CONSUMERS IS NOT FERMENTED/CURED. THE OPERATOR HAS A HACCP PLAN ON FILE FOR USING A REDUCED OXYGEN PACKAGING METHOD FOR TCS FOODS.THE OPERATOR MUST FOLLOW HACCP PLAN/WRITTEN PROCEDURES. THE OPERATOR MUST MONITOR FOOD PROCESSES AND KEEP THE HACCP PLAN RECORDS/DOCUMENTATION ON FILE. THE OPERATION IS USING A COMMERCIALLY PRODUCED PREPACKAGED KOJI PRODUCT. THE OPERATION PRODUCES AMAZAKE WITH THE KOJI PRODUCT, WHICH IS USED IN THE FRIED CHICKEN AND PASTRAMI. THE OPERATOR STATED THAT KOJI IS ADDED TO THE COOKED RICE BEFORE THE TWO STAGE COOLING PROCESS. THE OPERATOR SHALL DOCUMENT COOLING PROCESS ON A COOLING LOG FOR KOJI. |
| CRITICAL CONTROL POINT INSPECTION V - Food from Approved Source: Observed foods that are from an unapproved source.THE OPERATOR HAS A WILD MUSHROOM CERTIFICATION WITH THE MICHIGAN DEPARTMENT OF AGRICULTURE & RURAL DEVELOPMENT. THE OPERATOR IS PROCESSING/FORAGING MUSHROOMS IN MICHIGAN AND TRANSPORTING THEM TO THE FOOD OPERATION (LARDER DELICATESSEN & BAKERY). THE OPERATION SHALL OBTAIN FOOD FROM APPROVED SOURCES. X - Chemical: Observed toxic materials improperly identified, stored and used.Improper storage of poisonous or toxic materials.OBSERVED A CHEMICAL SPRAY BOTTLE STORED NEXT TO MIXER AND MEAT SLICER ON THE PREP TABLE.TO PREVENT A CHEMICAL HAZARD, TOXIC CHEMICALS SHALL BE STORED AWAY FROM FOOD/FOOD EQUIPMENT. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized.OBSERVED A FOOD EMPLOYEE CLEANING A KNIFE WITH A SOILED WIPING CLOTH. THE KNIFE WAS NOT PROPERLY CLEANED OR SANITIZED. TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE SANITIZED AT LEAST EVERY FOUR HOURS BEFORE USE AND AFTER CLEANING. III - Preventing Contamination by Hands: Observed food employee touching ready-to-eat food with bare hands.OBSERVED A FOOD EMPLOYEE HANDLING READY TO EAT FOODS (SANDWICHES) WITH THEIR BARE HANDS.TO PREVENT CONTAMINATION BY HANDS, FOOD EMPLOYEES SHALL NOT USE THEIR BARE HANDS TO HANDLE READY TO EAT FOODS. |