3717-1-02.2(C) / Hands and arms: when to wash
Critical 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. Additional hand washing sinks will provide the proper facilities that will allow food service employees properly wash hands when needed.
3717-1-03.2(U) / Food display - preventing contamination by consumers.
Critical Observed washed apples (fruit) on display was not properly protected from contamination by consumers at time of inspection.
Except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing , food on display shall be protected from contamination as required by this rule. Washed fruits that are washed shall be properly wrapped or covered to prevent contamination by customers (students).
3717-1-03.2(W)(3) / Consumer self-service operations - proper monitoring by employees
Critical A self-service operation was not properly monitored by food employees. Observed multiple students contaminate ready to eat foods while using the self-service pizza line at time of inspection.
Consumer self-service operations such as buffets and salad bars shall be monitored by food employees trained in safe operating procedures. Employee working the pizza line was unable to properly monitor students using the self-service line when re-stocking the pizza, nachos, and pretzels hot holding equipment. Customer self-service lines are not recommend to be used in a school cafeteria.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed TCS foods at the deli serving line (cut lettuce and tomatoes, deli meats and cheeses), prepared pizza uncooked, cooked pizza in hot holding equipment, were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above or at 41°F or less. Deli - Observed the food stored at the bottom of the containers to be holding at acceptable temperatures and the tops to be holding at unacceptable temperatures at time of ins inspection. Pizza - Employee is required to go in and out of the hot holding equipment some many times that the pizza is cooling below the required hot holding temperatures. Uncooked pizza is being left out until needed. This requires a time instead temperature for food safety procedure.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Critical Time as a public health control was being used without the proper written procedures. Observed uncooked pizza were being left out at room temperature before being cooked, hot held, and then served.
If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures shall maintained in the FSO or RFE and made available to the licensor. Once pizza are prepared, the pizza must be stored hot or cold. If foods are to held out of temperature then a Time instead of temperature procedure is required to be used. Discontinue holding any foods with out cold or hot holding until a procedure is approved by the Health Department.
3717-1-04.4(N) / Manual and mechanical warewashing equipment, using chemical sanitization - temp., pH, concentration, and hardness
Critical The concentration of chemical sanitizer being used with the mechanical warewashing machine was not adequate to comply with the code.
A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall meet the criteria specified under paragraph (E) of rule 3717-1-07.1 of this code, and be used in accordance with the EPA-approved manufacturer's label use instructions. Provide proper concentration of chemical sanitizer for the use with the ware washing machine.
3717-1-05.1(L) / Handwashing sinks - location and placement.
Critical Observed handwashing sink was not located to allow convenient use by all employees. Kitchen is only supplied with one hand washing sink which is not conveniently located ensure proper handwashing and glove use by food serving line employees.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms. Additional hand washing sinks are required at the main food dispensing line (deli and pizza) and specialty lines 1 and 2.
3717-1-05.3(C) / Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed a direct connection drainage line to the food preparation sink at 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 air gap on the food preparation sink to prevent possible contamination to foods.