[?] A summary of the violations found during the inspection are listed below.

3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency. Observed non-commercial ROP (reduced oxygen packaging) equipment in the kitchen at time of inspection.
To prevent foodborne illness, all food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. The current reduced oxygen packaging equipment being used has not been approved by this department.
3717-1-05.4(B) / Outdoor storage surface.
Repeat Observed the outdoor refuse storage surface is not properly constructed, and sloped to drain at time of inspection.
To prevent pollution, an outdoor storage surface for refuse, recyclables, or returnables shall be constructed of nonabsorbent material and shall be smooth, durable, and sloped to drain.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. Observed multiple areas of the physical facility to be in a state of disrepair at time of inspection. The base molding was damaged in the server's station. There was a large amount of grease on the exterior wall of the building from the ventilation system.
To prevent contamination, the physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt, dust, grease, and debris at time of inspection in the following areas: server area and outside the walk in cooler.
To prevent contamination, maintain the FSO clean. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 29-April-2015

The following violation(s) have been corrected since the last inspection.
3717-1-03.4(K)/Reduced oxygen packaging - criteria. Observed improper packaging of food using reduced oxygen packaging (ROP) without a HACCP plan at time of inspection. Submit a HACCP plan regarding the ROP and sous vide procedures. To prevent the growth of pathogens: (1) Except for an FSO or RFE obtains a variance, an FSO or RFE that packages TCS food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes; (2) An FSO or RFE that packages TCS food using reduced oxygen packaging shall have a HACCP plan; (3) Except for fish that is frozen before, during and after packaging, an FSO or RFE may not package fish using a reduced oxygen packaging method; (4) An FSO or RFE that packages food using a cook-chill or sous vide process without obtaining a variance shall implement a HACCP plan, ensure that: the food is properly cooled as specified in this rule, held in refrigeration equipment with a system that continually monitors the time and temperature, and ensure that all records are maintained; (5) An FSO or RFE that packages cheeses using reduced oxygen packaging shall: (a) limit the cheeses packaged to those that are commercially manufactured in a food processing plant with no ingredients added in the FSO or RFE and that meet the standards of identity; (b) Have a HACCP plan, (c) Labels the package on the principal display panel with a “use by" date that does not exceed thirty days or the manufacturer's "sell by" or "use by" date, whichever occurs first; and (d) discards the reduced oxygen packaged cheese if it is not sold or consumed within thirty calendar days of its packaging.

The following violation(s) have been corrected since the last inspection.

3717-1-03.4(K)/Reduced oxygen packaging - criteria.
Observed improper packaging of food using reduced oxygen packaging (ROP) without a HACCP plan at time of inspection.
Submit a HACCP plan regarding the ROP and sous vide procedures. To prevent the growth of pathogens: (1) Except for an FSO or RFE obtains a variance, an FSO or RFE that packages TCS food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes; (2) An FSO or RFE that packages TCS food using reduced oxygen packaging shall have a HACCP plan; (3) Except for fish that is frozen before, during and after packaging, an FSO or RFE may not package fish using a reduced oxygen packaging method; (4) An FSO or RFE that packages food using a cook-chill or sous vide process without obtaining a variance shall implement a HACCP plan, ensure that: the food is properly cooled as specified in this rule, held in refrigeration equipment with a system that continually monitors the time and temperature, and ensure that all records are maintained; (5) An FSO or RFE that packages cheeses using reduced oxygen packaging shall: (a) limit the cheeses packaged to those that are commercially manufactured in a food processing plant with no ingredients added in the FSO or RFE and that meet the standards of identity; (b) Have a HACCP plan, (c) Labels the package on the principal display panel with a “use by" date that does not exceed thirty days or the manufacturer's "sell by" or "use by" date, whichever occurs first; and (d) discards the reduced oxygen packaged cheese if it is not sold or consumed within thirty calendar days of its packaging.

Comments
A re-inspection will not be required as all critical violations have been corrected. The ROP equipment shall not be used without approval from the Ohio Department of Health and/or the Kent Health Department. All remaining violations on the report will be checked during the next standard inspection. The PIC submitted a HACCP plan at time of inspection for sous vide procedures. The HACCP plan will be reviewed by the Kent Health Department to ensure that the proper procedures are in place. Please be prepared to alter procedures if instructed to do so by the Kent Health Department.

Comments

A re-inspection will not be required as all critical violations have been corrected. The ROP equipment shall not be used without approval from the Ohio Department of Health and/or the Kent Health Department. All remaining violations on the report will be checked during the next standard inspection. The PIC submitted a HACCP plan at time of inspection for sous vide procedures. The HACCP plan will be reviewed by the Kent Health Department to ensure that the proper procedures are in place. Please be prepared to alter procedures if instructed to do so by the Kent Health Department.