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 the need for the owner/operator to install and maintain this program. Shared handout: Conditional/Foodservice Employee Reporting Agreement with manager.
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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed and showed manager dirty ice maker, insides of 5 gallon ice bucket and holding rack for color handled (clean knives). Coke ice/beverage machine may have a dirty spot in the ice chute (it could also be a dirty non-food contact spot above the ice chute but shows through the chute's clear plastic).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Observed mop sink with hose attached and loose end down into the drain box. There is an antisiphone device-not sure if it is correct type, maintained-inspected-tested to requirements of ODH. Observed that the ice maker's indirect waste pipes are 'air break' and not air gap. Same issue with prep sink-make all 2 inch air gap for the indirect waste pipes.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
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 to evaluate current program (documented procedures, personal protective equipment and a disinfectant that is specific to Norovirus and E.P.A. listed. Provided a copy of ODH Clean Up of Vomit/Fecal Accidents.
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 FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 24-July-2018
| Comments |
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| Shared Hep A document. Symptoms take 2 to 6 weeks to show. Did handwashing demonstration-no jewelry or items at wrists. Consulted on prep sink handles (dirty and should not be used as part of holding product backs (wedged). Temps are good. Measured 41 F or less for refrigerated, 10 F or less for frozen and 135 F or higher for hot holding (measured 159 F meatballs/sauce). Quat. ammonia at 200 ppm but make up water at 104F-will burn off quat. ammonia. Make up with 65 F to 75 F. |