3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Corrected During Inspection Did not have an employee illness reporting policy on file at the facility.
A county-approved employee illness reporting policy was given to an employee during the inspection.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
Corrected During Inspection Did not have a written biohazard procedure on file at the facility.
An Ohio Department of Health-approved biohazard procedure was given to an employee during the inspection.
3717-1-06.2(E) / Handwashing signage.
No "Employees Must Wash Hands" sign in the Men's restroom. Make sure that appropriate handwashing signage is present above or near all handwashing sinks.
3717-1-06.1(M) / Outer openings - protected.
Saw light coming in from the edges of the back door. Make sure that doors to the outside create a seal that prevents pests from entering the facility.
The Person In Charge told me that they are going to be installing a new back door soon.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Duct tape found on ice machine, on handle of reach-in freezer near the fryers, and on countertop in the front area. Ensure that all nonfood-contact surfaces are smooth and easily cleanable.
3717-1-06.4(F) / Drying mops.
Corrected During Inspection Mop was left to dry in mop bucket.
Mop was moved to air dry during inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 06-August-2021
| Comments |
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| Discussed violations with Person In Charge. 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. *NO EMPLOYEE HEALTH POLICY OR BIOHAZARD CLEANUP PROCEDURE ON FILE; COPIES OF HEALTH POLICY AND BIOHAZARD CLEANUP PROCEDURE GIVEN DURING INSPECTION* 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. *NO "EMPLOYEES MUST WASH HANDS" SIGNAGE IN MEN'S ROOM* 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. 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. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. VIII. Consumer Advisory – provided for any raw or undercooked foods. IX. Highly Susceptible Populations – Pasteurized foods used prohibited foods not offered. X. Chemical – Food additives are approved and properly used. Toxic substances properly identified, stored, and used. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan. |