3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint. OBSERVED: Males with no beard snood & one with no hair restraint. To keep hair from contacting food/food surfaces which could cause a foodborne illness. Food employees shall cover hair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-February-2022
Comments |
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Reviewed with Ben Lash Provided employee handwashing signs for handsinks |
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. 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 , discussed steam table is for hot holding & not cooking. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. VIII - Consumer Advisory: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. 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. |