3717-1-02.2(C)/Hands and arms: when to wash
Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employee handling raw chicken and switching tasks to ready to eat food.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands. |
3717-1-02.3(A)/Food contamination prevention - eating, drinking, or using tobacco.
Observed employees drinking in non-designated area. Observed numerous employees drink in kitchen while prepping food.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. |
3717-1-02.4(C)(4)/Person in charge: duties - ensure food employees are effectively washing their hands
The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. |
3717-1-03.2(A)(1)/Preventing contamination from hands - hand washing
Observed food employee not washing hands properly. Observed employee not using soap or hot water to wash hands at hand washing sink.
Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC. |
3717-1-03.2(M)/Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions. |
3717-1-03.2(N)(2)/Gloves - slash resistant gloves
Observed slash resistant gloves being used improperly. Observed soiled and dirty gloves being used with ready to eat food.
Slash-resistant gloves that are used during cutting shall be used only with food that is subsequently cooked to the required cooking temperature, or may be used with an uncooked ready to eat food if the gloves are smooth, durable, nonabsorbent or are covered with a smooth, nonabsorbent glove or a single-use glove. |
3717-1-03.2(T)/Food preparation - preventing contamination from the premises
Food is not protected from environmental sources of contamination during preparation and storage. Observed containers of food in walk-in cooler with no covers and open bag of breading in rear storage area.
During preparation, unpackaged food shall be protected from environmental sources of contamination. |
3717-1-04.4(B)/Cutting surfaces.
The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Cutting boards and butcher block boards used over prep sink must be replaced due to current conditions of scoring, discoloration and pitting.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
3717-1-04.8(A)/Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Observed numerous sheet pans and containers that were not being air dried after washing. Observed same pans being used to being preparation of foods.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried. |
3717-1-05.1(O)(1)/Using a handwashing sink - accessible at all times
The handwashing sink was not easily accessible. Rear hand washing sink was blocked during inspection by vegetable washing machines. Hand washing is not possible when items are placed in front of sink.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. |
3717-1-05.1(S)(2)/Plumbing system - maintained in good repair.
The plumbing system was not properly maintained. Observed a leak at the drain line of the food prep sink.
A plumbing system shall be properly maintained. |
3717-1-06.4(B)/Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris in corners and behind equipment throughout kitchen area.
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. |
3717-1-07(B)/Poisonous or toxic materials: Working containers - common name.
Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. |
