3717-1-02.2(C) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands in situations that specifically require them to do so.
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 for working with food; and after other activities that contaminate the hands.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed TCS foods (lettuce and cut tomatoes) 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 or at 41°F or less to limit the growth of harmful organisms. Provide a procedure for using time instead of temperature for all TCS foods planned to be served or hold all TCS foods at the proper cold of hot holding temperatures.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Critical Time as a public health control was being used without the proper written procedures.
If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures shall maintained in the FSO or RFE and made available to the licensor.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Critical Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. Observed food employee was using a ware washing process did not allow utensils to be exposure the minimal time required by the chemical manufacture at time of inspection.
After being cleaned, food-contact surfaces and utensils shall be sanitized by a method as listed in this rule. Manufacture of the chemical sanitizer used at this FSO requires at least a 60 second exposure time to properly sanitize utensils and equipment.
3717-1-05.3(C) / Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed (sink used for washing fruit and vegetables).
A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code. Provide a sink designated for washing ready to eat foods or have all food washed at Stanton Middle School Kitchen.