| 3717-1-02.2Management and Personnel: Personal Cleanliness |
| |
| VIOLATION 1) The cooks did not wash their hands at any time while switching between raw food and ready to eat food, or after |
| touching their body and apron, or changing tasks. Hands must be properly washed to prevent cross contamination. |
| |
| (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; |
| |
| (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 for working with food; and |
| |
| (9) After engaging in any other activities that contaminate the hands. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| 3717-1-02.4 Management and Personnel: Supervision |
| |
| VIOLATION 1) The cooks used their bare hands to prepare ready to eat food, and did not use gloves or other suitable utensils. |
| All ready to eat food must be handled with gloves or other suitable dispensing equipment |
| |
| (C) Person in charge - duties. |
| |
| The person in charge shall ensure that: |
| |
| (4) Employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing; |
| |
| (11) Except when approved as specified in paragraph (A)(3) of rule 3717-1-03.2 of the Administrative Code, employees |
| are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli |
| tissue, spatulas, tongs, single-use gloves, or dispensing equipment; |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| 3717-1-04.4 Equipment, Utensils, and Linens: Maintenance and Operation |
| |
| VIOLATION 1) The door to the reach-in freezer and the walk-in cooler have torn or missing gaskets. Replace all gaskets that |
| are in poor repair. |
| |
| (A) Equipment - good repair and proper adjustment. |
| |
| (1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under |
| rule 3717-1-04 of the Administrative Code and rule 3717-1-04.1 of the Administrative Code. |
| |
| (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and |
| adjusted in accordance with manufacturer's specifications. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
