| 3717-1-02.2(C) / Hands and arms: when to wash Critical Corrected During Inspection Food employee(s) did not wash hands in situations that specifically require them to do so. At time of inspection, PIC was observed donning new gloves before washing hands CORRECTED, PIC washed 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.  |
| 3717-1-02.3(C) / Hair restraints - effectiveness. Food employee(s) did not have their hair effectively restrained. At time of inspection, female emplyee preparing food did not effectively restrain hair To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles. |
| 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 Corrected During Inspection Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. No documentation of employee agreement was provided CORRECTED, copy of sample form givven to PIC 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. |
| 3717-1-02.4(C)(4) / Person in charge: duties - ensure food employees are effectively washing their hands Critical The person in charge did not ensure that employees were effectively cleaning their hands as required. At time of inspection, PIC was observed putting on gloves without washing hands.and did not appear to know all the instances hand washing is required To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. |
| 3701-21-22 OAC / Food choking standards Corrected During Inspection The FSO did not dispay the choking standards. CORRECTED, new poster given to PIC for display The food service operation shall ensure that the choking standards are readily accessible to the public and employees. |
| 3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature. Critical Corrected During Inspection The wash solution in manual warewashing equipment is not being maintained at the proper temperature. At time of inspection, wash solution was only 87 degrees F CORRECTED, wash water changed To ensure proper cleaning of equipment, the temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F(43°C) or the temperature specified on the cleaning agent manufacturer's label instructions. |
| 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Repeat Non-food contact surfaces of equipment are dirty. At time of inspection, Sharp microwave had food residual observed on the top of the inside compartment that needed cleaned Nonfood-contact surfaces of equipment shall be kept clean. |
| 3717-1-07.2 / Poisonous or toxic materials: storage and display - separation Critical Repeat Corrected During Inspection Observed improper display or storage of poisonous or toxic materials offered for retail sale. At time of inspecton, cleaning sprays were hanging from shelf across from three compartment sink above spoon and knife Also, oven degreaser spray was stored beside plastic single use cups by drive thru window. CORRECTED, spoon and knife were removed and washed....spray removed away from single use cups To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles. |