| Violation: No sanitizer is located in the dining area and available for wiping tables and surfaces and disinfecting surfaces |
| contaminated with pathogens after a vomit or diarrheal incident. A plan needs to be developed that will define how vomit/ |
| diarrheal incidents will be cleaned up, PIC states that this area is cleaned daily by a cleaning company after hours, however, |
| this will not address what steps are taken in the event of a vomit or diarrheal incident to prevent the spread of illness and |
| address potential food contamination. |
| |
| 3717-1-02.4 Management and personnel: supervision. |
| (C)Person in charge - duties. |
| The person in charge shall ensure that: |
| |
| (15) Written procedures and plans, as specified in this Chapter and as developed by the food service operation |
| or retail food establishment, are maintained and implemented as required; and |
| (16) The food service operation or retail food establishment shall have written procedures for employees to |
| follow when responding to vomiting or diarrheal events that involve discharge onto surfaces in the food |
| service operation or retail food establishment. The procedures shall address the specific actions employees |
| must take to minimize the spread of contamination and the exposure of employees, consumers, food, and |
| surfaces to vomitus or fecal matter. |
| |
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| Violation: Current location of the food service is not the approved location within the building. At last inspection a plan |
| review application for the alteration of the existing facility was given to the school administrator. No further information |
| has been obtained for his licensed facility. Food service does not have a hand sink for handwashing, although the approved |
| location within the building does. |
| |
| 3717-1-09 Criteria for reviewing facility layout and equipment specifications. |
| (A)The facility layout and equipment specifications submitted for the approval of the licensor shall clearly |
| confirm that the applicable provisions of Chapter 3717-1 of the Administrative Code can be met. The facility |
| layout and specifications shall be legible, be drawn reasonably to scale, and shall include: |
| (1) The type of operation or establishment proposed and foods to be prepared and served; |
| (2) The total square footage to be used for the food service operation or retail food establishment; |
| (3) A site plan that includes: |
| (a) Location of business in a building such as a shopping mall or stadium; |
| (b) Location of building on site, including alleys, streets, and location of any outside support |
| infrastructure such as dumpsters, potable water source, sewage treatment system; and |
| (c) Interior and exterior seating areas. |
| (4) Entrances and exits; |
| (5) Location, number and types of plumbing fixtures, including all water supply facilities; |
| (6) Plan of lighting; |
| (7) A floor plan showing the fixtures and equipment; |
| (8) Building materials and surface finishes to be used; and |
| (9) An equipment list with equipment manufacturers and model numbers |
| |
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| Innovation foods provides meals- brought between 9 and 10 am and refrigerated or held hot in coolers until service to |
| students. Temperatures are taken on reciept and prior to service to ensure food safety. The items in the refrigerator are |
| being held currently at 39°F. No hot food on location at time of inspection, only cold lunches are being served currently. |
| |
| NOTE: The school will be moving to another location for next school year. This FSO will close effective the end of July and |
| current school year. The school is currently reviewing how meals will be provided and served at the new location for the |
| upcoming school year (beginning in August). Please contact our office to schedule a consultation and walk-through of the new |
| location well in advance of opening the new school and cafeteria to determine if a food license, and what kind, will be |
| necessary. |
