III / Preventing Contamination by Hand
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.
III / Preventing Contamination by Hand
Observed inadequate number of handwashing sinks.
At least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees, shall be provided.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 22-October-2013
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| Management shall be aware and have policy regarding handling employee health situations. Visible or know symptoms/or known diagnoses are addressed according to Ohio Administrative Code. Person In Charge shall demonstrate knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation. All foods are from an approved source (including but not limited to milk and milk products, eggs, cheese, meat, exotic meats, poultry, fish, shellfish, wild mushrooms, baked goods, processed foods). Sysco Foods are thawed in accordance with Ohio Administrative Code. Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165º F. Cooked potentially hazardous foods are cooled from 135º F to 70º F within two hours and from 70º F to 41º F or below within 4 hours. Hot foods are being held at 135º F or above and cold foods are being held at 41º F or below. Ready to eat potentially hazardous foods are date marked and discarded when required. Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding and display. Foods are protected from physical and environmental contamination during storage, preparation, and display. Toxic materials are properly identified and stored. Temperature measuring devices are provided and readily accessible that are properly designed and calibrated |