| Violation: Observed grill cook restocking items, grilling, placing raw foods on grill, moving cooked foods to hot holding, all |
| without using gloves or washing hands. Hands need to be washed when changing tasks and after placing raw meats on the grill |
| before going back to handling common utensils to prevent cross contamination. |
| |
| 3717-1-02.2 Management and personnel: personal cleanliness. |
| (C)Hands and arms - when to wash. |
| Food employees shall clean their hands and exposed portions of their arms as specified under paragraph (B) of |
| this rule immediately before engaging in food preparation including working with exposed food; |
| clean equipment or utensils; or unwrapped single-service or single-use articles and: |
| (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; |
| (2) After using the toilet room; |
| (3) After caring for or handling service animals or aquatic animals as specified in paragraph (D) of |
| rule 3717-1-02.3 of the Administrative Code; |
| (4) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or |
| drinking except as specified in paragraph (A) of rule 3717-1-02.3 of the Administrative Code for a |
| food employee drinking from a closed beverage container; |
| (5) After handling soiled equipment or utensils; |
| (6) During food preparation, as often as necessary to remove soil and contamination and to prevent |
| cross contamination when changing tasks; |
| (7) When switching between working with raw food and working with ready-to-eat food; |
| (8) Before donning gloves to initiate a task that involves working with food; and |
| (9) After engaging in any other activities that contaminate the hands. |
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| Violation: Observed working containers not labeled with common name. |
| |
| 3717-1-03.2 Food: protection from contamination after receiving. |
| (D)Food storage containers - identified with common name of food. |
| Working containers holding food or food ingredients that are removed from their original packages for use in a food |
| service operation or retail food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and |
| sugar shall be identified with the common name of the food except that containers holding food that can be readily |
| and unmistakably recognized such as dry pasta need not be identified. |
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| Violation: Observed employee slicing tomatoes, a ready to eat food, with bare hands. |
| |
| 3717-1-03.2 Food: protection from contamination after receiving. |
| (A)Preventing contamination from hands. |
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| Violation: Observed same employee don single use gloves then place slash resistant glove over the glove. Single use glove |
| should be placed over the slash resistant glove. |
| |
| 3717-1-03.2 Food: protection from contamination after receiving. |
| (N)Gloves - use limitation. |
| (2) Slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be |
| used in direct contact only with food that is subsequently cooked as specified under rule 3717-1-03.3 of the |
| Administrative Code such as frozen food or a primal cut of meat. This does not prohibit the use of slash- |
| resistant gloves with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves |
| have a smooth, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a |
| smooth, durable, nonabsorbent glove, or a single-use glove. |
| |
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| Violation: Ceiling tiles throughout facility are damaged. Grout is missing between tiles on the floor. There is a damaged wall |
| area near the carbonator. Facility will be replaced within several months and all new equipment will be installed, per PIC. |
| |
| 3717-1-06.4 Physical facilities: maintenance and operation. |
| (A)Repairing. |
| The physical facilities shall be maintained in good repair. |
| |
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| Violation: Floors near the walls are observed to have grease and debris build up. |
| |
| 3717-1-06.4 Physical facilities: maintenance and operation. |
| (B)Cleaning - frequency and restrictions. |
| (1) The physical facilities shall be cleaned as often as necessary to keep them clean. |
| (2) Cleaning shall be done during periods when the least amount of food is exposed such as after closing. |
| This requirement does not apply to cleaning that is necessary due to a spill or other accident. |
| |
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| Violation: Air drying of cleaned and sanitized utensils and containers is not being done and these items are put away wet. |
| |
| 3717-1-04.8 Equipment, utensils, and linens: protection of clean items. |
| (A)Equipment and utensils - air-drying required. |
| After cleaning and sanitizing, equipment and utensils: |
| (1) Shall be air-dried or used after adequate draining before contact with food; and |
| (2) May not be cloth dried. Utensils that have been air-dried may be polished with cloths that are maintained |
| clean and dry. |
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| Violation: Single service items found in various areas not stored inverted. |
| |
| 3717-1-04.8 Equipment, utensils, and linens: protection of clean items. |
| (E)Equipment, utensils, linens, single-service articles, and single-use articles - storage. |
| (1) Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles |
| shall be stored: |
| (a) In a clean, dry location; |
| (b) Where they are not exposed to splash, dust, or other contamination; and |
| (c) At least six inches (fifteen centimeters) above the floor unless the items are kept in closed packages |
| on dollies, pallets, racks, and skids that are designed as specified under paragraph (II) of rule 3717-1-04.1 |
| of the Administrative Code. |
| (2) Clean equipment and utensils shall be stored as specified under paragraph (E) (1) of this rule and shall be |
| stored: |
| (a) In a self-draining position that allows air drying; and |
| (b) Covered or inverted. |
| (3) Single-service and single-use articles shall be stored as specified under paragraph (E)(1) of this rule and |
| shall be kept in the original protective package or stored by using other means that afford protection from |
| contamination until used. |
| |
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| Sanitizer is 400 ppm at the three compartment sink. |
| All temperatures are within safe ranges. |
| New facility is expected to be completed mid January and move will take place shortly thereafter. |
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