3717-1-02.2(C) / Hands and arms: when to wash
Critical Observed food employee that did not wash hands in situations that specifically require them to do so (before donning gloves while starting a new task) at the time of inspection.
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 to initiate a task that involves working with food; and after other activities that contaminate the hands. Hands shall be washed when required
3717-1-02.4(C)(10) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils
Critical The person in charge did not ensure that employees are properly sanitizing equipment or utensils. Per discussion with a food employee warewashing was not being properly done at the time of inspection.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. The PIC shall train employees on proper warewashing procedures. Wash, Rinse, Sanitize, then Air dry.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods (ham,cheese,cut tomatoes) that were held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. The day of preparation or original opening of the container shall be counted as day 1, and the day or date marked by the facility may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety. Provide proper date marking for required foods to meet the requirements of this rule.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Observed ready-to-eat, TCS food (pickled hard boiled eggs, pickled sausage) that had been date marked that were not properly discarded when required at the time of inspection.
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) 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) of this rule. These pickled foods require a variance if they are to exceed the 7 day shelf life. Contact ODH if operation wants to continue to sell pickled foods past 7 days. All out of date pickled foods shall be discarded.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Observed equipment food-contact surfaces or utensils (pizza slicers,cutting boards,fry baskets) that were dirty at the time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.