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.
3717-1-03.1(A)(1) / Sources - compliance with food law.
Critical Corrected During Inspection Foods from unapproved sources. MAHA'S FALAFIL RECEIVES SPINACH PIES FROM AN UNAPPROVED SOURCE (ASSAD'S BAKERY). THE OPERATION DID NOT PROVIDE DOCUMENTATION THAT ASSAD'S BAKERY IS REGISTERED WITH THE OHIO DEPARTMENT OF AGRICULTURE AS A PROCESSOR/DISTRIBUTOR. ALL FOOD SHALL BE RECEIVED FROM AN APPROVED SOURCE. NOTE: THE SPINACH PIES WERE DISCARDED AT TIME OF INSPECTION BY THE OPERATOR.
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:
- ON THE CAKE PANS (BAKERY AREA)
-ON THE BREAD PANS (BAKERY AREA)
-CUTTING BOARD (MEAT/SEAFOOD AREA)
- PREP COOLER CUTTING BOARD (HOT FOODS AREA)
- POTATO SLICER(HOT FOODS 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 Repeat Corrected During Inspection TCS foods not being hot held at the proper temperature.TCS foods not being hot held at the proper temperature. OBSERVED THE ROTISSERIE CHICKENS HELD BETWEEN AT 128*F -131*F IN HOT HOLDING. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING. NOTE: CHICKEN WAS RAPIDLY COOLED IN THE BLAST CHILLER.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. . OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN COLD HOLDING:
-SHREDDED CHEESE:48*F (SUB STATION)
-SPINACH PIES:48*F (MAHAS FALAFIL)
-PERCH:58*F (HOT FOODS)
-CAT FISH:56*F (HOT FOODS)
-CHICKEN WINGS:53*F (HOT FOODS)
TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING.
3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Repeat Corrected During Inspection Inadequate equipment available for cooling, heating or holding food. OBSERVED THE SEAFOOD/CHICKEN COOLER IN THE HOT FOODS AREA HELD AT 50*F.
3717-1-03.5(D)(1) / Consumer warnings are provided
Corrected During Inspection Consumer warnings are not provided when required. OBSERVED NO SAFE HANDLING INSTRUCTIONS ON THE SALMON AND PERCH IN THE DISPLAY CASE ON THE SALES FLOOR.
3717-1-03.5(C)(2) / Food labels - packaged food
Corrected During Inspection Label on a food packaged in-house did not contain all required information. OBSERVED PACKAGED FOOD ITEMS (DELI MEATS/CHEESE/CHICKEN SALAD) STORED IN A GRAB/GO DISPLAY CASE THAT DID NOT CONTAIN THE INGREDIENTS ON THE LABEL.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items. OBSERVED PASTRY ITEMS STORED ON A SPEED RACK IN THE WALK IN COOLER WITHOUT PROTECTIVE COVERING.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Re-use of single-service or single-use articles. OBSERVED SOUR CREAM CONTAINERS BEING REUSED FOR HUMMUS. (MAHAS FALAFIL)
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Corrected During Inspection Non-food contact surfaces of equipment are unclean.OBSERVED A BUILD UP OF DEBRIS ON THE FOLLOWING NON FOOD CONTACT SURFACES OF EQUIPMENT:
- INTERIOR OF THE COOLERS (THROUGHOUT THE FACILITY)
- EXTERIOR OF THE MIXER (BAKERY AREA)
- INTERIOR OF THE MEAT WRAPPER MACHINE (MEAT/SEAFOOD AREA)
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. OBSERVED A BUILD UP OF DEBRIS ON THE FLOORS AND WALLS THROUGHOUT THE FACILITY.
Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Standard/Process Review
Inspection Date: 23-June-2022
| Comments |
|---|
| SPOKE TO THE OPERATOR REGARDING A FOODBORNE ILLNESS COMPLAINT IN THE SUSHI AREA. DISCUSSED BASIC SAFE FOOD HANDLING PRACTICES (HANDWASHING PROCEDURES, CROSS CONTAMINATION, EMPLOYEE HEALTH, COOKING TEMPERATURES, SANITIZING PROCEDURES, ETC) WITH THE OPERATOR. OBSERVED NO VIOLATIONS RELATING TO THE COMPLAINT AT TIME OF INSPECTION. |
| Food Process Reviewed: Salmon |