3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Observed employee eating, drinking in non-designated area at the time of inspection.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. Appropriate beverage containers shall be used and employee food and drinks shall be consumed in a designated location away from food prep.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Observed person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events at the time of inspection.
To ensure proper clean-up of accodents, person in charge shall ensure that the FSO have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces. Facility shall develop and implement a procedure to clean-up accidents.
3717-1-03.2(A)(1) / Preventing contamination from hands - hand washing
Observed food employee not washing hands properly at the time of inspection. Employee used 3-compartment sink to wash/rinse hands.
To prevent contamination, food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC. Hand washing shall occur at the designated handwashing sink.
3717-1-04.3(C) / Fixed equipment installation: elevation or sealing.
Observed shelving throughout the facility that did not appear to be properly elevated off the floor at the time of inspection.
To facilitate cleaning, floor-mounted equipment shall be elevated on legs that provide at least a six inch clearance between the floor and the equipment. The bottom shelves of shelving units shall be re-installed to be at least 6 inches off the ground
3717-1-04.4(Q) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Repeat Observed thermometers, and/or pressure guages for the high temp dish machine that were not kept in good repair or calibration at the time of inspection.
To ensure equipment is functioning properly, ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Repair thermometers and guages to be in good working order and properly calibrated.
3717-1-05.3(I) / Other liquid wastes and rainwater.
Observed improper draining of condensation from the walk-in cold holding unit at the time of inspection. Drainage line contained an air break.
To prevent health hazards, condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Install an air gap instead of the air break in the drainage line.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed an accumulation of food debris in the following locations: (1) floors in the back dry storage area (under shelving). (2) floors in the walk-in freezer and refrigerator. (3) floors under shelving that was not installed atleast 6 inches above the floor throughout the facility.
To prevent health hazards, the physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. The areas listed above shall be cleaned and maintained.