3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required.
Critical Observed no three-compartment sink for the manual washing, rinsing, and sanitizing of utensils.
A sink with at least three compartments shall be provided for manually washing, rinsing and sanitizing equipment and utensils.
3717-1-05.1(L) / Handwashing sinks - location and placement.
Critical The Handwashing sink(s) are not located to allow convenient use by employees. There is no handwashing sink located in the food service area of the facility. Hands may become easily contaminated and may transfer contaminants to food. A properly provisioned, conveniently located handwashing sink facilitates frequent handwashing by food employees.
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. A handwashing sink that is properly provisioned with hot and cold running water, soap, an approved means of drying hands, and appropriate signage shall be provided in the food service area of the facility.
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. The drainage line for the dipping well trough is directly connected to the floor 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 dipping wells from contamination, eliminate this direct connection.