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[?] A summary of the violations found during the inspection are listed below.

3717-1-06.2(E) / Handwashing signage.
Handwashing sign(s) not posted. OBSERVED: sink on wall with no hand washing signage to tell students to wash their hands. To prevent a foodborne illness

3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. OBSERVED: Baking pans & bowls stored that could be contaminated. Store up side down to prevent contamination from pests/ dirt / debris. which could cause a foodborne illness


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 25-October-2018


Comments
no food at the time of inspection
Teacher is out.
Reviewed with Jason Fortman
Food Process Reviewed: none. risk level 4 because of catering
X - P - Chemical: Toxic materials are properly identified and stored.
I - P - Employee Health: The operation had an employee health policy on file.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
III - P - Preventing Contamination by Hands: Observed food employee washing hands when required.
X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption.
IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code.
VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces.
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.
V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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.