3717-1-02.2(C) / Hands and arms: when to wash
Critical Corrected During Inspection Observed food employee did not wash hands (before donning gloves after completing a purchase at the register) in situations that specifically require them to do so 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 for working with food; and after other activities that contaminate the hands. Manager discussed the hand washing rules with the individual at the time of inspection.
3717-1-06.1(M) / Outer openings - protected.
Observed an outer opening (windows) without proper protection against the entry of insects and rodents at the time of inspection.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. Windows openings shall be protected against the entry of insects and rodents by: (a) Sixteen mesh to one inch (sixteen mesh to 25.4 millimeters) screens; (b) Properly designed and installed air curtains to control flying insects; or (c) Other effective means.
3717-1-06.4(A) / Repairing.
Observed multiple stained ceiling tiles over the front service line at the time of inspection. The physical facilities are not being maintained in good repair.
To prevent contamination to the food service operation, repair the cause of the staining on the ceiling tiles. Damaged ceiling tiles shall be replaced with new tiles. The physical facilities shall be maintained in good repair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 29-September-2015
| Comments |
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| To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food. Recommend that the Person In Charge reviews section 2.1 of the Ohio food code regarding Employee Health. A Employee illness policy shall be developed and provided for review. Observed the facility in good condition at the time of inspection. Observed coolers to be clean, organized and properly functioning at the time of inspection. |