3717-1-05.1(L) / Handwashing sinks - location and placement.
Critical Repeat The Handwashing sink(s) are not located to allow convenient use by employees. Observed food service line is not properly supplied with a designated handwashing sink. Hands are a common vehicle for the transmission of pathogens to foods. The transfer of contaminants can be limited by providing food employees with a handwashing sink that is properly provisioned and conveniently located.
Hands are a common vehicle for the transmission of pathogens to foods. The transfer of contaminants can be limited by providing food employees with a handwashing sink that is properly provisioned and conveniently located. A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms. Provide a properly provisioned handwashing sink on the main food service line for the washing of hands. Correct By: 30-Apr-2014
3717-1-05.3(C) / Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. At the time of inspection, food preparation sink did not have an indirectly plumbed drain.
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. To protect the food preparation sink from contamination, ensure that the drainage line for this sink is not directly connected. Correct By: 02-Apr-2014
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection At the time of inspection, observed an accumulation of food residue on the blade of the can opener.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. AN employee clean the can opener at the time of inspection.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection At the time of inspection, observed raw chicken in storage above raw pork in the walk-in cooler.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. PIC moved the raw pork to a storage shelf above the raw chicken. PIC stated that pork will be cooked to a temperature that is 165 degrees Fahrenheit or higher.