3717-1-05.1(D) / Backflow prevention - air gap.
Critical CorrectedDuringInsp Insufficient air gap between the flood rim and the water supply inlet. OBSERVED: Piping from 3 compartment sink below the flood rim of te floor drain. Provide an air gap to prevent contamination from back flow which could cause a foodborne illness. CORRECTED: Employee raised the pipes out of the floor drain.
Correct By: 10-Apr-2023
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F. OBSERVED: Both employee food prep hand sinks at 70 degrees. To prevent a foodborne illness and employees may properly wash their hands. Water is required at 100 degrees or above. REPAIR/REPLACE hot water heater to supply appropriate temperature.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 10-April-2023
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spoke with Manager about her & other employee getting ohio Level 2 certification. |
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. V - P - Food from Approved Source: The operation maintained shell stock identification tags for at least 90 days. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. Food Process Reviewed: Reheating VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: No unapproved food or color additives are used. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. |