3717-1-05.4(H) / Toilet room receptacle - covered.
No covered receptacle in women's restroom.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 24-July-2019
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| NOTES: 1. Walk in Freezer has a new door and maintenance has been performed - there is no build up of ice inside or on the door. 2. Discussed the use of different types of stickers for date marking. As long as everyone is using the same system of what date should be written on the stickers, different types of stickers can be used at the same time. PIC stated that everyone is writing the discard date, but some also put the prep date. 3. Employee health logs given to update current records. Ohio Uniform Food Code changes 2019: 3701- 2.3 (C) Hair restraints - effectiveness. Food employees shall effectively restrain hair by wearing hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. This provision does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 3701 – 3.2 (N)(4) Glove Usage. The use of latex gloves is prohibited in food service operations and retail food establishments. Types of non-latex gloves that are permitted for use in food service operations and retail food establishments include but are not limited to nitrile, polyethylene, and vinyl. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. X - P - Chemical: Toxic materials are properly identified and stored |