III / Preventing Contamination by Hand
Observed employee donning gloves without washing hands at time of inspection.
To prevent potential contamination, hands should be washed prior to donning gloves.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 05-March-2014
| Comments |
|---|
| Management is aware and has policy regarding handling employee health situations. Visible or know symptoms/or known diagnoses are addressed according to Ohio Administrative Code. Recommend keeping an employee sick log. Food employees eat, drink, and use tobacco only in designated areas/do not use utensils more than once to taste food that is sold or served/do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single-use articles. Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation. All foods are from an approved source. Foods are thawed under refrigeration or part of the cooking process. Hot foods are being held at 135º F or above and cold foods are being held at 41º F or below. A time instead of temperature for food safety policy is being used versus cold holding toppings (lettuce, tomato, etc.) Ready to eat potentially hazardous foods are date marked and discarded when required. Toppings (lettuce, tomato, etc.) are also time marked for discard if unsold in the allowable time. Foods are protected from physical and environmental contamination during storage, preparation, and display. Toxic materials are properly identified and stored. Foods are properly stored in the coolers. Temperature measuring devices are provided and readily accessible that are properly designed and calibrated |