| AS EVIDENCED BY THE CRITICAL VIOLATIONS CITED IN THIS REPORT THE PERSON IN CHARGE DID NOT |
| DEMONSTRATE SUFFICIENT FOOD SAFETY KNOWLEDGE AS SPECIFIED IN THE RULE REQUIREMENTS CITED |
| BELOW. ADDITIONALLY, WHEN ASKED WHAT TEMPERATURE THE LEFTOVER TCS FOODS ARE REHEATED TO |
| PRIOR TO PLACING IN THE STEAM TABLE, THE PIC STATED THAT THE LEFTOVER TCS FOODS ARE REHEATED |
| TO AN INTERNAL TEMPERATURE OF 160°F. EDUCATION WAS PROVIDED. ALL TCS FOODS MUST BE REHEATED |
| TO A MINIMUM INTERNAL TEMPERATURE OF 165°F FOR A MINIMUM OF 15 SECONDS PRIOR TO PLACING IN |
| HOT HOLDING. A PIC MUST BE PRESENT AT ALL TIMES THAT HAS OBTAINED A LEVEL 1 CERTIFICATION IN |
| FOOD PROTECTION FROM AN APPROVED PROVIDER. ADDITIONALLY, BY MARCH 1, 2017, ALL CLASS 3 AND |
| CLASS 4 FOOD SERVICE OPERATIONS MUST HAVE AT LEAST ONE EMPLOYEE WITH MANAGERIAL / |
| SUPERVISORY RESPONSIBILITIES INCLUDING THE ABILITY TO HIRE AND FIRE THAT HAS OBTAINED A LEVEL |
| 2 CERTIFICATION IN FOOD PROTECTION FROM AN APPROVED PROVIDER. (CRITICAL VIOLATION) |
| |
| 3717-1-02.4 Management and personnel: supervision. |
| (B)Person in charge - demonstration of knowledge. |
| 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 knowledge of foodbornee disease prevention, application of the hazard |
| analysis and critical control point principles, and the requirements of this chapter as they relate to the food |
| service operation or retail food establishment at the time of inspection. The person in charge shall demonstrate |
| this knowledge by compliance with this chapter by having no critical violations during the current inspection, or |
| by being certified in food protection as specified in rule 3701-21-25 of the Administrative Code, or by responding |
| correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge |
| include: |
| (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food |
| employee; |
| (2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease |
| by a food employee who has a disease or medical condition that may cause foodborne disease; |
| (3) Describing the symptoms associated with the diseases that are transmissible through food; |
| (4) Explaining the significance of the relationship between maintaining the time and temperature of |
| time/temperature controlled for safety food and the prevention of foodborne illness; |
| (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; |
| (6) Stating the required food temperatures and times for safe cooking of time/temperature controlled for |
| safety food including eggs, fish, meat, and poultry; |
| (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and |
| reheating of time/temperature controlled for safety food; |
| (8) Describing the relationship between the prevention of foodborne illness and the management and control of |
| the following: |
| (a) Cross contamination; |
| (b) Hand contact with ready-to-eat foods; |
| (c) Handwashing; and |
| (d) Maintaining the food service operation or retail food establishment in a clean condition and in good |
| repair. |
| (9) Identifying major food allergens including milk, egg, fish, tree nuts, wheat, peanuts, and soybeans as |
| specified in paragraph (B) (65) of rule 3717-1-01 of the Administrative Code; |
| (10) Explaining the relationship between food safety and providing equipment that is: |
| (a) Sufficient in number and capacity; and |
| (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned. |
| (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; |
| (12) Identifying the source of water used and measures taken to ensure that it remains protected from |
| contamination such as providing protection from backflow and precluding the creation of cross connections; |
| (13) Identifying poisonous or toxic materials in the food service operation or retail food establishment and |
| the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of properly; |
| (14) Explaining the details of how the person in charge and food employees comply with the HACCP plan that |
| includes identifying the critical control points in the operation and associated critical limits, if a plan |
| is required by this chapter, or an agreement between the licensor and the food service operation or retail food |
| establishment; |
| (15) Explaining the responsibilities, rights, and authorities assigned by this chapter to the: |
| (a) Food employee; |
| (b) Conditional employee; |
| (c) Person in charge; |
| (d) Licensor; and |
| (16) Explaining how the person in charge, food employees, and conditional employees comply with reporting |
| responsibilities and exclusion or restriction of food employees. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED SMALL CONTAINERS ABOVE FOOD PREP STATIONS IN KITCHEN CONTAINING SPICES, SEASONINGS |
| AND BREAD CRUMBS THAT WERE REMOVED FROM MANUFACTURER'S PACKAGING AND WERE NOT LABELED. LABEL |
| ALL WORKING CONTAINERS OF UNPACKAGED FOODS WITH THE COMMON NAME OF THE FOOD UNLESS THE FOOD |
| IS UNMISTAKABLY IDENTIFIABLE . |
| |
| 3717-1-03.2 Food: protection from contamination after receiving. |
| (D)Food storage containers - identified with common name of food. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED THE PIC MAKING BROTH USING UNWASHED VEGETABLES INCLUDING ONIONS, PEPPERS, HERBS, ETC. |
| ALL FRUITS AND VEGETABLES MUST BE THOROUGHLY WASHED IN WATER TO REMOVE SOIL AND OTHER |
| CONTAMINANTS BEFORE BEING CUT, COMBINED WITH OTHER INGREDIENTS, COOKED AND AS SPECIFIED IN |
| RULE REQUIREMENTS CITED BELOW. THE ISSUE WAS DISCUSSED WITH THE PIC. |
| |
| 3717-1-03.2 Food: protection from contamination after receiving. |
| (G)Washing fruits and vegetables. |
| Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being |
| cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form except: |
| (1) Fruits and vegetables may be washed by using chemicals as specified under paragraph (F) of rule 3717-1-07.1 |
| of the Administrative Code; and |
| (2) Whole, raw fruits and vegetables that are intended for washing by the consumer before consumption need not |
| be washed before they are sold. |
| (3) Devices used for on-site generation of chemicals meeting the requirements specified in 21 C.F.R. 173.315, |
| for the washing of raw, whole fruits and vegetables shall be used in accordance with the manufacturer's |
| instructions. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED ICE SCOOPS STORED ON FLOOR IN ICE MACHINE ROOM ON LOWER LEVEL. ALSO, OBSERVED AN ICE |
| SCOOP STORED ON TOP OF ICE MACHINE WHERE IT WAS NOT CLEAN AND SANITARY. STORE ICE SCOOPS |
| BETWEEN USE IN A CLEAN AND SANITARY LOCATION THAT IS AT LEAST SIX INCHES OFF THE FLOOR. HOOKS |
| ON THE WALL ARE PROVIDED FOR STORAGE OF ICE SCOOP. USE THE PROVIDED HOOKS. THE ISSUE WAS |
| DISCUSSED AND WILL BE CORRECTED. |
| |
| 3717-1-03.2 Food: protection from contamination after receiving. |
| (K)In-use utensils - between-use storage. |
| During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED PACKAGED CHEESES COLD HOLDING IN DISPLAY COOLER IN MARKET AT 45°F. THE PIC WAS |
| NOTIFIED OF THE ISSUE AND THE THERMOSTAT WAS ADJUSTED TO BETTER COLD HOLD AT 41°F OR BELOW. |
| THE COOLER WAS COLD HOLDING AT 37°F BY THE END OF THE INSPECTION. THE PIC AGREED TO CLOSELY |
| MONITOR THE COOLER TEMPERATURE. ALL TCS FOODS MUST BE COLD HELD AT 41°F OR BELOW OR HOT HELD AT |
| 135°F OR ABOVE AT ALL TIMES. (CRITICAL VIOLATION) |
| |
| 3717-1-03.4 Food: limitation of growth of organisms of public health concern. |
| (F)Time/temperature controlled for safety food - hot and cold holding. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED TCS AND READY TO EAT FOODS THAT WERE HELD FOR MORE 24 HOURS THAT WERE NOT DATEMARKED, |
| INCORRECTLY DATEMARKED OR WERE OVER 7 DAYS PAST THE DATE MARKED. THESE PRODUCTS INCLUDED, |
| QUESO DATED 11/11, SEMI-SOFT CHEESES WITH NO DATEMARKING, HOUSE MADE SALAD DRESSINGS THAT |
| WERE NOT DATED OR WERE OVER 7 DAYS PAST THE DATE MARKED, SMOKED CHICKEN DATED 11/22, AND BROTH |
| THAT WAS MORE THAN 7 DAYS PAST THE DATE MARKED, ETC. THE ISSUE WAS DISCUSSED WITH THE PIC. |
| THE ITEMS THAT WERE EXPIRED WERE DISCARDED. THE ITEMS THAT WERE NOT DATEMARKED AND WERE NOT |
| EXPIRED WERE PROPERLY DATEMARKED. THE BROTH HAD BEEN PULLED FROM THE FREEZER THE DAY BEFORE |
| AND HAD NOT BEEN RE-DATED. THE PIC RE-DATED THE BROTH. THE PIC THOUGHT THAT THE SMOKED CHICKEN |
| DID NOT EXPIRE AT 7 DAYS BECAUSE HE SMOKED THE MEAT RENDERING IT NON-TCS. IT WAS NOTED THAT |
| SMOKING MEAT TO RENDER IT NON-TCS REQUIRES A VARIANCE. HE AGREED TO JUST TREAT THE SMOKED MEAT |
| AS A TCS FOOD FROM HERE ON OUT. THE PIC AGREED TO EDUCATE EMPLOYEES ON PROPER DATEMARKING. |
| ALL READY TO EAT AND TCS FOODS MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS AND MUST BE |
| DATEMARKED ACCORDINGLY IF NOT USED WITHIN 7 DAYS. (CRITICAL VIOLATION) |
| |
| NOTE: READY TO EAT AND TCS FOODS PACKAGED FOR CONSUMER SELF SERVICE MUST ALSO BE DATEMARKED |
| ACCORDING TO THE RULE REQUIREMENTS CITED BELOW. |
| |
| 3717-1-03.4 Food: limitation of growth of organisms of public health concern. |
| (G)Ready-to-eat, time/temperature controlled for safety food - date marking. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED FOODS PACKAGED ON-SITE FOR CONSUMER SELF SERVICE THAT WERE IMPROPERLY LABELED OR WERE |
| NOT LABELED AT ALL. PROPERLY LABEL ALL FOODS PACKAGED ONSITE PER RULER REQUIREMENTS CITED |
| BELOW. ALL INGREDIENTS MUST BE LISTED IF MADE OF MORE THAN ONE INGREDIENT. EACH INGREDIENT |
| MUST BE COMPLETELY BROKEN DOWN. (CRITICAL VIOLATION) |
| |
| 3717-1-03.5 Food: food identity, presentation, and on premises labeling. |
| (C)Food labels. |
| (1) Food packaged in a food service operation or retail food establishment, shall be labeled as specified in 21 |
| C.F.R. 101 and 9 C.F.R. 317. |
| (2) Label information shall include: |
| (a) The common name of the food, or absent a common name, an adequately descriptive identity statement; |
| (b) If made from two or more ingredients and sub-ingredients, a list of ingredients in descending order of |
| predominance by weight, including a declaration of artificial colors, artificial flavors and chemical |
| preservatives, if contained in the food; |
| (c) An accurate declaration of the quantity of contents; |
| (d) The name and place of business of the manufacturer, packer, or distributor; and |
| (e) The name of the food source for each major food allergen contained in the food unless the food source is |
| already part of the common or usual name of the respective ingredient. |
| (f) Except as exempted in the Federal Food, Drug, and Cosmetic Act Section 403(q)(3)-(5) (as amended on |
| August 2, 2004), nutrition labeling as specified in 21 C.F.R. 101 and 9 C.F.R. 317 Subpart B. |
| (g) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of |
| the bulk fish container, including a list of ingredients, displayed on the retail container or by other written |
| means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. |
| (3) Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following |
| information in plain view of the consumer: |
| (a) The manufacturer's or processor's label that was provided with the food; or |
| (b) A card, sign, or other method of notification that includes the information specified under paragraphs |
| (C)(2)(a), (C)(2)(b), and (C)(2)(f) of this rule. |
| (4) Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer |
| specification need not be labeled if: |
| (a) A health, nutrient content, or other claim is not made; and |
| (b) The food is manufactured or prepared on the premises of the food service operation or retail food |
| establishment or at another food service operation or retail food establishment or a food processing plant |
| that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| A CONSUMER ADVISORY WAS PROVIDED ON THE MENU. HOWEVER, THE ADVISORY AND EACH MENU ITEM THAT |
| CAN BE ORDERED RAW OR UNDERCOOKED MUST BE MARKED WITH AN ASTERISK. MARK THE ADVISORY AND |
| EACH MENU ITEM ACCORDINGLY WITH AN ASTERISK. (CRITICAL VIOLATION) |
| |
| 3717-1-03.5 Food: food identity, presentation, and on premises labeling. |
| (E)Consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - consumer |
| advisory. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED AN UNFINISHED WOOD BOX USED TO STORE THE COFFEE MAKER ON BEHIND BAR ON LOWER LEVEL. |
| STORE COFFEE MAKER ON EQUIPMENT THAT IS SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. |
| |
| 3717-1-04.0 Equipment, utensils, and linens: materials for construction and repair. |
| (I)Nonfood-contact surfaces - materials. |
| Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require |
| frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BUILDUP OF RESIDUE ON CLEAN TONGS, UTENSILS, CONTAINERS STORING UTENSILS, CAN |
| OPENER BLADE, MIXER , IMMERSION BLENDER, DELI SLICER AND STICKER RESIDUE ON CLEAN BAKING PANS. |
| CLEAN ALL EQUIPMENT AS OFTEN AS NECESSARY TO MAINTAIN CLEAN TO SIGHT AND TOUCH. THE ISSUE WAS |
| DISCUSSED WITH THE PIC AND WILL BE CORRECTED. (CRITICAL VIOLATION) |
| |
| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (A)Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED KITCHEN UTENSILS STORED IN CONTAINER WITH THE FOOD CONTACT PORTION FACING UP SUCH |
| THAT THEY COULD NOT BE GRABBED WITHOUT HANDS CONTAMINATING THE FOOD CONTACT PORTION OF THE |
| UTENSILS. STORE UTENSILS IN A MANNER SO THAT THEY CAN BE GRABBED BY THE HANDLES WITHOUT HANDS |
| CONTAMINATING THE FOOD CONTACT PORTION OF THE UTENSILS. THE ISSUE WAS DISCUSSED AND WILL BE |
| CORRECTED. |
| |
| 3717-1-04.8 Equipment, utensils, and linens: protection of clean items. |
| (G)Kitchenware and tableware - handling. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BUILDUP OF DIRT, RESIDUE AND DEBRIS UNDER EQUIPMENT IN THE KITCHEN AND UNDER |
| EQUIPMENT IN THE BAR ON THE LOWER LEVEL. ALSO, OBSERVED A LEAK OF SYRUP ON FLOOR BEHIND SMALL |
| SERVING BAR ON FIRST FLOOR. CLEAN FLOORS AND FLOORS UNDER EQUIPMENT AS OFTEN AS NECESSARY TO |
| MAINTAIN CLEAN. |
| |
| 3717-1-06.4 Physical facilities: maintenance and operation. |
| (B)Cleaning - frequency and restrictions. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED WET MOPS IN PREP ROOM ON LOWER LEVEL THAT WERE STORED IN BUCKETS. WET MOPS MUST BE |
| HUNG AFTER USE SO THAT THEY CAN PROPERLY AIR DRY WITHOUT SOILING THE MOP HANDLES, WALLS OR |
| OTHER EQUIPMENT. |
| |
| 3717-1-06.4 Physical facilities: maintenance and operation. |
| (F)Drying mops. |
| After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, |
| or supplies. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED TOXIC CHEMICALS STORED WITH FOOD OR FOOD EQUIPMENT IN BAR ON LOWER LEVEL. PROPERLY |
| STORE AND SEPARATE TOXIC CHEMICALS FROM FOOD, FOOD EQUIPMENT OR SINGLE SERVICE ITEMS TO |
| PREVENT CHEMICAL CONTAMINATION. THE ISSUE WAS DISCUSSED AND WAS CORRECTED IMMEDIATELY. |
| (CRITICAL VIOLATION) |
| |
| 3717-1-07.1 Poisonous or toxic materials: operational supplies and applications. |
| [Comment: For publication dates of the C.F.R. referenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 |
| of the Administrative Code.] |
| (A)Storage: separation. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| ALL COOLERS WERE COLD HOLDING AT 41°F OR BELOW EXCEPT FOR THE ABOVE CITED VIOLATIONS. IT WAS |
| RECOMMENDED THAT COOLERS THAT ARE PROGRAMMED WITH A DEFROST CYCLE BE PROGRAMMED TO GO INTO |
| DEFROST MODE WHEN THE FACILITY IS CLOSED FOR BUSINESS OR DURING SLOW PERIODS. |
| |
| CHICKEN NOODLE SOUP - HOT HOLD @ 155°F, BUTTERNUT SQUASH SOUP - HOT HOLD @ 148°F, BEEF |
| VEGETABLE SOUP - HOT HOLD @ 173°F. |
| |
| GLOVES, TEMPERATURE MEASURING DEVICES, QUAT SANITIZER AND TEST KIT WERE PROVIDED. |
| |
| HI TEMP WAREWASHING MACHINE = OK. PROVIDE AN IRREVERSIBLE TEMPERATURE RECORDING DEVICE TO |
| MONITOR FINAL RINSE WATER TEMPERATURE. |
| |
| AS PREVIOUSLY NOTED, SMOKING MEAT TO RENDER THE MEAT NON-TCS REQUIRES A VARIANCE FROM THE OHIO |
| DEPARTMENT OF HEALTH. THE ISSUE WAS DISCUSSED AND WILL BE CORRECTED. THE PIC HAS AGREED TO |
| TREAT ALL OF THE MEATS THAT ARE SMOKED AS TCS FOODS AND WILL BE DATEMARKED, HOT HELD AND COLD |
| HELD ACCORDINGLY. |
| |
| DISCUSSED NEW FOOD CODE REQUIREMENTS. |
| |
| AS PREVIOUSLY NOTED, ICE CREAM CAN NOT BE MADE IN THIS FACILITY WITHOUT PRIOR APPROVAL FROM |
| CANTON CITY HEALTH DEPARTMENT. |
| |
| ***A FOLLOW UP OF THE ABOVE CITED VIOLATIONS WILL BE CONDUCTED ON WEDNESDAY, DECEMBER 14, |
| 2016.*** |
| |
| |
| |
| |
