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. Owner/operator needs 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.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed eggs stored above milks.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
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 that owner/operator needs to install and maintain this program...has 6.0% sodium hypochlorite bleach available...needs training, personal protective equipment
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: 08-December-2017
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| Level Two training needed! Shared handouts: Major Changes to Ohio Food Code (7pts.), Conditional/Foodservice Employee Reporting Agreement, ODH Clean Up of Vomit/Fecal Matter, Calibrate Thermometer Often, Wash Hands Often and Refrigeration Safety, 3 Compartment Sink Set Up Did handwashing demonstration. Consulted on handwashing sink dedicated use. Owner/operator to evaluate risk of no splash guard at mop sink which is next to 3 compartment sink. Temps are good: 41 F or less for refrigerated and 10 F or less for frozen. Not hot holding at this time, operator knows that minimum to protect is 135 F. |