3717-1-03.1(R)(1) / Shellstock - maintaining identification.
Critical Shellstock tags were removed from the container.
Shellstock tags or labels shall remain attached to the container in which shellstock are received until the container is empty. Correct By: 19-Aug-2014
3717-1-03.2(A)(5) / Preventing contamination from hands - bare hand contact w/ raw foods
Critical Observed excessive bare hand contact of raw foods.
Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. Correct By: 19-Aug-2014
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 19-Aug-2014
3717-1-03.4(K) / Reduced oxygen packaging - criteria.
Critical Observed improper packaging of food using reduced oxygen packaging without a variance.
Except with a variance, an FSO or RFE that packages TCS food using a reduced oxygen packaging method shall control the growth and toxin formation of C. botulinum and L. monocytogenes, shall have a HACCP plan, may not package fish unless frozen, or when using a cook-chill or sous vide process shall implement a HACCP plan and ensure that that proper temperatures and records are maintained. An FSO or RFE that packages cheeses using reduced oxygen packaging shall limit the cheeses packaged to those that are commercially processed, with no ingredients added in the FSO or RFE, and meet the standards of identity, have a HACCP plan, and labels the package with a “use by" date that does not exceed thirty days or the manufacturer's "sell by" or "use by" date. The cheese shall be discarded if it is not sold or consumed within thirty calendar days of its packaging. Correct By: 19-Aug-2014
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 19-Aug-2014
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 19-Aug-2014
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 19-Aug-2014
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical The handwashing sink was not easily accessible.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Correct By: 19-Aug-2014
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical The handwashing sink was not easily accessible.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Correct By: 19-Aug-2014
3717-1-06.4(K) / Controlling pests.
Critical Observed the presence of live insects, rodents, and other pests.
The presence of insects, rodents, and other pests shall be controlled by routinely inspecting incoming shipments of food and supplies, and routinely inspecting the premises for evidence of pests, using methods such as trapping devices or pesticides, and eliminating harborage conditions. Correct By: 19-Aug-2014
3717-1-03.2(A)(1) / Preventing contamination from hands - hand washing
Observed food employee not washing hands properly.
Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC. Correct By: 19-Aug-2014
3717-1-03.5(A) / Standards of identity
Food product labels are not in compliance with standards of identity requirements.
Packaged food shall comply with standard of identity requirements in 21 C.F.R. 131-169 and 9 C.F.R. 319, and the general requirements in 21 C.F.R. 130. Correct By: 19-Aug-2014
3717-1-03.5(C)(1) / Food labels - packaged food
A food packaged in the facility did not contain a label.
Foods shall be labeled as specified in this rule. Correct By: 19-Aug-2014
3717-1-04.1(Y) / Temperature measuring devices.
Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. Correct By: 19-Aug-2014
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Correct By: 19-Aug-2014
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Correct By: 19-Aug-2014
3717-1-04.8(F) / Storage - prohibitions.
Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur. Correct By: 19-Aug-2014
3717-1-06.2(I)(3) / Lighting - intensity
The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles.
The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Correct By: 19-Aug-2014
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair. Correct By: 19-Aug-2014
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris.
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. Correct By: 19-Aug-2014
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris.
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. Correct By: 19-Aug-2014
[?] Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 12-August-2014
| Comments |
|---|
| The inspection violations were selected from a written report during a state audit on 8/12/14. |