| 3717-1-02.2(C) / Hands and arms: when to wash Critical Food employee(s) did not wash hands in situations that specifically require them to do so. At time of inspection, employee was observed donning gloves before washing hands To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands.  |
| 3717-1-02.4(A)(2) / Person in charge: assignment of responsibility. Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection. At time of inspection, no Level Two training certificate was available At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code. |
| 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. Observed unnecessary or nonfunctional items and /or litter on the premises. At time of inspection, art supplies and carts of miscellaneous items were observed in dining area next to food service freezer which obstructs efforts to clean underneath and and around freezer. Please remove these items and keep away food service equipment The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter. |
| 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation. Critical Corrected During Inspection Observed improper storage of poisonous or toxic materials. At time of inspection, degreaser bottle was observed in window sill above food prep counter and needed relocated. CORRECTED, degreaser relocated to underneath sink To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. . |