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 food (3 compartment sink) are placed at the time of inspection. Observed the facility is without a properly installed food preparation sink to wash ready to eat foods at the time of inspection.
To prevent health hazards, 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 for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. To ensure foods are protected from contamination, all foods that are required to be washed shall be washed in a proper food processing sink. Due to this facility not being provided with a food preparation sink means all foods shall be washed and prepared at the Middle School.
3717-1-06.4(K) / Controlling pests.
Critical Observed the presence of live rodents in the dry storage cabinets at the time of inspection.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions. To prevent rodents from entering the building, doors that lead to the outside shall never be propped open. Recommend contacting a licensed pest control operator. Clean up the droppings and monitor the facility for pest activity. Person In Charge mentioned that they had a mouse issue at the beginning of the school year.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed noncommercial range/stove at the time of inspection. Equipment is not approved by a recognized testing agency.
Range/stove is currently only used a few times a week to boil water. Replace range with a commercial cooking equipment once equipment is no longer in proper working order. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Recommend replacing the unapproved equipment with a commercial countertop induction range.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 02-December-2014
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| 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. Only approved beverage containers are permitted to be used within a licensed FSO kitchen. To prevent contamination food employees may not wear jewelry on their arms or hands. Hands are to washed upon arrival to work (including the lunch monitors). Oasis 146 Multi-Quat Sanitizer is an EPA-registered, concentrated, no rinse quat sanitizer that is effective across a dilution range of 0.25 - 0.67 oz per gallon of water. Wet wiping cloths are required to be stored in properly mixed sanitizer solution to limit the growth of harmful organisms. Employees appear in good health. No one works with symptoms of diarrhea, vomiting, sore throat with fever, or jaundice. The hand washing facilities are adequate and easily accessible. Observed several food employees using proper hand washing and glove use during my inspection. Gloves are changed using proper procedures. Observed hand washing. No bare hand contact with ready to eat food. All food is protected from contamination. Food temperatures are maintained as required and accurate for piece of equipment. Temperature measuring devices are provided, readily accessible and are properly calibrated. Refrigerators are kept clean and organized. All foods are from the approved source(s), Ready to eat foods are handled with clean utensils or clean gloved hands. |