- CCBH reviewed variance plan and it appeared to be written properly for the work the operator has described. Operator will send the documentation to ODA for final approval.
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11/09/2015 | Food Variance Inspection |
- TCS foods were not properly thawed. Observed containers of sauce thawing on counter at room temperature. Food moved to cooler.
TCS food shall be thawed as required in this rule.
- Observed improper packaging of food using reduced oxygen packaging without a variance. Operation appears to have completed the documentation required to receive approval from ODA. Operator explained that they wanted CCBH to review prior to mailing it to ODA. Operator will mail documentation to ODA.
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
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11/09/2015 | Standard Inspection |
- Observed improper packaging of food using reduced oxygen packaging without a variance. Operator showed Athey HACCP paperwork. Athey instructed operator to contact ODA to approve ROP variance.
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
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04/16/2015 | Standard Inspection |
- The license holder shall obtain a variance from the Ohio department of agriculture if an operation is a retail food establishment before packaging TCS food using a reduced oxygen packaging method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under paragraph (K) of rule 3717-1-03.4 of the Administrative Code.
The food process must be conducted using the provisions found in 3717-1 of the Administrative Code until the firm has been issued a variance by the ODA.
- The establishment does not have the variance letter on file for review.
As a part of the requirement to receiving a variance from the ODA, the ODA variance letter must be maintained on file at the firm for review by the regulatory authority.
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04/16/2015 | Food Variance Inspection |
- Observed improper packaging of food using reduced oxygen packaging without a variance. Athey delivered the sectio of the code that covers ROP process. Operator informed Athey that she will begin working with ODA to receive a proper variance. WIll follow up at next routine inspection.
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
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed dirty knives in storage racks by cutting tables. Knives moved to 3 compartment.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Equipment food-contact surfaces and utensils were not being sanitized. Sanitize knives once cleaned properly.
Equipment food-contact surfaces and utensils shall be sanitized.
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10/20/2014 | Standard Inspection |
- Critical: Observed improper packaging of food using reduced oxygen packaging without a variance. Facility is receiving fresh product, freezing it, using ROP while product is frozen, and then saling product while in frozen state. Facility does not have a written process in place. CCBH will contact ODA to verify if variance and written HACCP Plan should be in place for this process.
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: 01-May-2014
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05/01/2014 | Standard Inspection |
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