3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat 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.

3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Improper bare-hand contact with RTE foods. OBSERVED A FOOD EMPLOYEE CUTTING A SANDWICH WITH THEIR BARE HANDS. TO PREVENT CONTAMINATION BY HAND, FOOD EMPLOYEES SHALL NOT HANDLE READY TO EAT FOODS WITH THEIR BARE HANDS. NOTE: THE SANDWICH WAS DISCARDED AT TIME OF INSPECTION.

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 THE MATZOBALLS HELD AT 124*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. THE PIC REHEATED THE MATZOBALL TO 165 DEGREES F.

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 SAUERKRAUT HELD AT 68 DEGREES F ON THE PREP LINE AND AT 59 DEGREES IN THE REACH IN COOLER. 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

3717-1-03.4(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 HOUSEMADE SAUERKRAUT NOT DATE MARKED IN THE REACH IN COOLER. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOOD THAT IS HELD MORE THAN 24 HOURS SHALL BE USED/DISCARDED WITHIN 7 DAYS OF THE PREPARATION/OPENING DATE. NOTE: THE SAUKERKRAUT WAS DISCARDED AT TIME OF INSPECTION.

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.OBSERVED CABBAGE NOT DATE MARKED AND NOT DISCARDED WHEN REQUIRED. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS THAT IS NOT DATE MARKED IF HELD MORE THAN 24 HOURS SHALL BE DISCARDED.

3717-1-03.4(J) / Variance Requirement
Critical Conducting a special process without a required variance. THE OPERATION IS ENGAGING IN THE FOLLOWING PROCESSES WITHOUT AN APPROVED VARIANCE FROM THE OHIO DEPARTMENT OF AGRICULTURE: - GROWING KOJI - FERMENTING FOODS WITH KOJI: MISO, AMINO SAUCE, AMINO PASTES THE OPERATION SHALL OBTAIN A VARIANCE FROM THE OHIO DEPARTMENT OF AGRICULTURE BEFORE ENGAGING IN SPECIALIZED PROCESSES.
Correct By: 01-Mar-2022
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.THE OPERATION IS PACKAGING TCS FOODS (RAW ANIMAL PRODUCTS, COOKED FOODS) USING A REDUCED OXYGEN METHOD WITHOUT A HACCP PLAN ON FILE. THE OPERATION SHALL HAVE A HACCP PLAN ON FILE BEFORE PACKAGING TCS FOODS USING A REDUCED OXYGEN METHOD.

3717-1-03.5(C)(2)(e) / Food labels - label information
Critical Missing and/or incomplete allergen declaration(s). OBSERVED VARIOUS PACKAGED FOOD ITEMS (BAKERY PRODUCTS, MARINADES) IN THE GRAB AND GO COOLER WITHOUT THE ALLERGEN DECLARATIONS ON THE LABEL. THE ALLERGEN DECLARATIONS SHALL BE INCLUDED ON THE LABELS.