3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
No written procedures for responding to vomiting or diarrheal events observed at time of inspection. Written procedures for responding to these events should be known to all employees and readily producible during inspections.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Water at hand wash sink did not reach appropriate temperature in a reasonable amount of time. Water should reach appropriate temperature without needing to wait several minutes.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Bottom gasket on door to cooler observed to be missing. Gaskets need to be intact on all sides of door to ensure a tight seal.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 22-October-2020
| Comments |
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| Inspector spoke to Person in Charge regarding violations. Inspector investigated COVID complaint and found all appropriate precautions being taken. 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. *NO WRITTEN BIOHAZARD PROCEDURE OBSERVED AT TIME OF INSPECTION* 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. *NO HOT WATER AT HANDWASH SINK* 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. 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. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan. |