3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. Observed need for owner/operator to install and maintain this program.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Corrected During Inspection Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. Observed only one wipe cloth bucket in use (should have a total of three) and that wipe cloth bucket has 0 ppm. Wante to have 50 ppm to 100 ppm at all times.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical The handwashing sink was not easily accessible. Want to also have each of the 3 handsinks well stocked (hot water, soap, paper towels). Have paper towels and soap at sink not in other areas where reaching for them will cross contaminate.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events.. Observed need for owner/operator to install and maintain this program.
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 10-January-2018
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| Level Two has not been taken and needs to be taken. Contact 419-213-4100 option 3 (Clerks) to schedule. Shared handouts: Major Changes to Ohio Food Code (7pts.), Conditional/Foodservice Employee Reporting Agreement, ODH Clean Up of Vomit/Fecal Accidents. Provided also online information for Level One training in languages (90 minutes for $12.50 at www/statefoodsafety.com/person-in-charge/ohio/state-of-ohio). Provide also handout on handwashing and did demonstration. Temps are good: 41 F or less for cold, 10 F for frozen and 135 F or higher for hot holding (measured 180 F for chicken and tomalies). |