3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Facility had an Employee Illness Reporting policy that did not require employees to notify management when diagnosed with one of the diseases required by the Food Code. A county-approved policy is being sent to the facility along with this report.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Facility was unable to produce written procedures for at least one possible time/temperature controlled for safety food that uses time as a public health control. Ensure that these procedures are available upon request.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Facility had expired quat sanitizer test strips. Ensure that appropriate, unexpired test strips are available for use at all times.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 29-June-2023
| Comments |
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| Critical Control Points: I. Employee Health – Person in charge is aware of the OAC requirements and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to OAC. Proper use of restriction and exclusion. *EMPLOYEE ILLNESS REPORTING POLICY DIDN'T HAVE ALL INFORMATION REQUIRED; APPROVED POLICY SENT TO FACILITY* II. Good Hygienic Practices – Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth. III. Preventing Contamination by Hands – Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready to eat foods. IV. Demonstration of Knowledge – Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the OAC. V. Food from Approved Source – Food obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction. VI. Time and Temperature Controlled for Safety Food – Facility uses proper cooking time and temperatures. Reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as public health control procedures and record. *PERSON IN CHARGE UNABLE TO PRODUCE PROCEDURES FOR POSSIBLE TCS FOODS USING TIME AS A PUBLIC HEALTH CONTROL* VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. VIII. Consumer Advisory – provided for any raw or undercooked foods. IX. Highly Susceptible Populations – Pasteurized foods used prohibited foods not offered. X. Chemical – Food additives are approved and properly used. Toxic substances properly identified, stored, and used. XI. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan. |