3717-1-02.2(C) / Hands and arms: when to wash
Critical Observed food employee(s) did not wash hands in situations that specifically require them to do so. Observed food employee (helper) did not wash hands before donning gloves at the time of inspection. Observed food employee (helper and lunch monitors) did not wash hands upon arrival to work.
To prevent contamination, Food employees shall clean their hands and exposed portions of their arms after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating, or drinking; after handling soiled equipment or utensils; during food prep, as often as necessary to remove soil and contamination and to prevent cross contamination; when 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. Food employees shall wash hands upon arrival to work and between changing gloves.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Observed ready-to-eat, TCS food (ham and lettuce) that had been date marked was not properly provided with a date marked. Food items where not properly date marked from the supplier.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) and (G)(2) of this rule. The supplier (Stanton Middle School) is required to provide the proper dates of open TCS foods. Only properly dated open foods are to be accepted upon delivery. Pre-package salads and sandwiches must be dated with regards to the oldest food item and not just the day the salad was prepared.
3717-1-05.1(J) / Backflow prevention device - when required.
Critical Repeat Observed no 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). To ensure the public water supply is protected from contamination, provide a proper backflow prevention device described above on the mop sink with the hose connection.
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 foods are placed. The food preparation sink was not provided with a proper 2 inch air gap at the time of inspection.
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 proper 2 inch air gap on food preparation sink to prevent the possible contamination to ready to eat foods.