Pickaway County Health Department

Comments
PIC- Alex/ Paul Went over report with PIC. At the time of inspection the facility had properly sealed the floors where they had been cut open to do work on the plumbing system during the prior inspection. This has reduced the dust and debris in the kitchens. The floor is not completely level, but is for the most part smooth and easily cleanable. The facility shall continue to repair the floor in areas where there may be cracks or anything that does not allow easy cleaning. The facility stated that they would be undergoing a remodel soon. During the inspection it was noted that the remodel will mainly consist of changing the face of the service line to add a reinforced barrier and promote safety at the prison. The health department would like to see a hand washing sink in the cadre area to prevent staff from touching the door way after washing hands in the main kitchen. Please keep the inspector in contact with the plans to determine if plan review will be necessary once you know what equipment and items will be changing. 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. THE EMPLOYEE HEALTH POLICY PER THE OHIO ADMINISTRATIVE CODE IS POSTED THROUGHOUT THE KITCHEN IN ENGLISH AND SPANISH. 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. 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. THE PERSON IN CHARGE WAS KNOWLEDGEABLE OF FOOD SAFETY PRACTICES. 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. FACILITY MAINTAINED FOODS AT THE REQUIRED TEMPERATURES OF 135F OR HIGHER FOR HOT FOODS AND 41F OR BELOW FOR COLD FOODS. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. VIII. Consumer Advisory – RAW OR UNDERCOOKED ITEMS ARE NOT PROVIDED. IX. Highly Susceptible Populations – Pasteurized foods used prohibited foods not offered. X. Chemical – FACILITY DOES NOT USE ANY UNAPPROVED FOOD ADDITIVES (CURING SALTS, ETC) Toxic substances properly identified, stored, and used. XI. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan.

Inspection Information