I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
PIC maintains a copy of the Ohio Uniform Safety code in a 3 ring binder to use as a reference for reportable illnesses.
II - P / Good Hygienic Practices
Observed employee personal items were stored in multiple areas of the facility where they would not contamination food at the time of inspection.
Recommend providing a specific designated area where employees may store personal items. Employee food items requiring refrigeration should be stored in a designated area of a cooler that is separate from other foods so that there is no risk of contamination. For example: A designated tub container on a bottom shelf could be used for storing employee food.
III - P / Preventing Contamination by Hand
Hand washing facilities are conveniently located and accessible for employees.
Ensure that paper towels remain stocked at all handwashing sinks so that hands may be dried in a sanitary manner.
V - P / Food from Approved Source
Foods are received from the following sources: GFS, Northern Haserot, and occasionally Marc's or RSVP.
Recommend having a designated person available at the time of delivery to ensure food items received are inspected to ensure refrigerated food items are received at an acceptable temperature that is 41 degrees Fahrenheit or less, that frozen food items do not show signs of thawing/refreezing, and that packaged food items are received intact with no signs of damage.
VI - P / Time/Temperature Controlled Safety Food
Discussed cooling/reheating of TCS foods.
The PIC stated that operation rarely uses bulk cooling/reheating, but that some spaghetti sauce in storage at the time of inspection was cooled rapidly by portioning it into smaller containers. When used, the sauce will be reheated to 165 degrees Fahrenheit within 2 hours.
VII / Protection from Contamination
Corrected During Inspection Observed improper storage of food items (bags of coffee and coffee creamer) on the floor of the dry storage room at the time of inspection..
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. The coffee and creamer were moved to an approved location for storage.