[?] A summary of the violations found during the inspection are listed below.

3717-1-03.2(N)(1) / Gloves - single use gloves
Critical Observed single-use gloves were not being removed after becoming contaminated. Observed employee was keeping single -use gloves on hands while using the oven mitts at the time of inspection. Gloves were not discarded and hands were not washed after handling oven mitts.
If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation. Gloves should not be on hands when using oven mitts. Once gloves become contaminated then the gloves are to be discarded. Hands are to be properly washed before donning new gloves. Correct By: 17-Dec-2013
3717-1-05.1(J) / Backflow prevention device - when required.
Critical Observed approved backflow prevention device on the hose connection to the mop/service sink water fixture at the time of inspection.
A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system of use at the FSO or RFE, by providing an air gap as specified under this rule, or installing an approved backflow prevention device as specified under this rule. A hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code. (ASSE 1011)


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 17-December-2013


Comments
Recommend sanitizing all working surfaces before food preparation begins. Food processing sink shall be washed and sanitized daily before use. Counter tops shall be sanitized daily or when needed. Develop a proper procedure for the using sanitizer buckets. Wet cloths shall be proper stored in sanitizer solution in designated containers.

Hands shall be washed upon arrival to work and before foods or utensils are handled.