3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention.OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
3717-1-03.4(J) / Variance requirement.
Critical Observed a process that requires a variance and no variance was obtained.OBSERVED A PROCESS (REDUCED OXYGEN PACKAGING) THAT REQUEST A VARIANCE FROM THE OHIO DEPARTMENT OF HEALTH.
To prevent foodborn illness, an FSO or RFE shall obtain a variance before: 1) Smoking food as a method of food preservation rather than as a method of flavor enhancement; (2) Curing food; (3) Except as provided in rule 3717-1-08.4 of this code, using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement, or to render a food so that it is not a TCS food; (4) Packaging TCS food using a reduced oxygen packaging method except where the growth of Clostridium botulinum and Listeria monocytogenes are controlled as specified under paragraph (K) of this rule; (5) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; (6) Custom processing of animals that are for personal use as food and not for sale or service in a FSO or RFE if the processing is not done in compliance with rule 3717-1-08.2 of this code; (7) Pressing or bottling juice unless the processing is done in compliance with rule 3717-1-08 of this code; (8) Use of a heat treatment dispensing freezer in a manner other than as specified in rule 3717-1-08.1 of this code; (9) Preparing food by another method that is determined by the Ohio department of health or Ohio department of agriculture to require a variance; or (10) Sprouting seeds or beans. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, A VARIANCE SHALL BE OBTAINED BEFORE ENGAGING IN ANY SPECIALIZED FOOD PROCESS. Correct By: 31-Jul-2018
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 that had been date marked was not properly discarded when required.OBSERVED TCS FOODS (STICKY RICE, QUESO) THAT WERE DATEMARKED AND WAS NOT PROPERLY DISCARDED WHEN REQUIRED.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) of this rule. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE DISCARDED WITHIN 7 DAYS OF THE PREPARATION DATE. NOTE: THE PERSON IN CHARGE VOLUNTARILY DISCARDED FOOD PRODUCTS (4 QUARTS OF RICE, 1 QUART OF QUESO).
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 dirty.OBSERVED A BUILD U OF DEBRIS ON THE MEAT SLICER.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.