Ohio Administrative Code Title 3717 - Ohio Uniform Food Safety Code

01 Jul 2025 --
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1. Case: Improper Temperature Control in a Restaurant

Scenario:
A local restaurant was cited after an inspection revealed that refrigerated food items were stored at 55°F, far above the required 41°F for cold foods.

Code Violations:

OAC 3717.1-1-03 (Definitions and Requirements): Defines potentially hazardous foods and safe storage requirements.

OAC 3717.2-3-03 (Temperature Control): Cold foods must be maintained at 41°F or below; hot foods at 135°F or above.

Outcome:

The restaurant received a critical violation notice.

Staff were retrained on proper refrigeration monitoring.

Follow-up inspections ensured compliance.

Insight:
Temperature control is one of the most common enforcement areas. Even short lapses can lead to foodborne illness outbreaks.

2. Case: Cross-Contamination from Raw Meat

Scenario:
During an inspection, a food establishment was found storing raw chicken above ready-to-eat salads in a walk-in cooler. The chicken leaked juices onto the salads.

Code Violations:

OAC 3717.2-3-09 (Prevention of Cross-Contamination): Raw animal foods must be stored below ready-to-eat foods.

OAC 3717.1-2-01 (Sanitation Requirements): Food contact surfaces must be protected from contamination.

Outcome:

The restaurant was ordered to discard affected food.

Staff were retrained on proper storage procedures.

Repeat inspections were conducted to ensure adherence.

Insight:
This case highlights how cross-contamination can occur even in routine storage, and the code strictly enforces physical separation of raw and ready-to-eat foods.

3. Case: Foodborne Illness Linked to Improper Handwashing

Scenario:
Several customers became ill with norovirus after eating at a fast-food chain. Investigation revealed that staff were not washing hands after using the restroom.

Code Violations:

OAC 3717.1-3-01 (Employee Hygiene): Employees must wash hands thoroughly at designated handwashing sinks.

OAC 3717.1-3-03 (Glove Use and Bare Hand Contact): Bare hand contact with ready-to-eat food is prohibited unless proper handwashing is verified.

Outcome:

The establishment was temporarily closed until training and proper facilities were verified.

Employees were retrained, and additional handwashing sinks were installed.

Insight:
Hand hygiene is a top priority under the code because it directly prevents communicable diseases in food establishments.

4. Case: Mold and Pest Infestation

Scenario:
During an inspection, a grocery store’s storage area had visible mold and signs of rodent activity.

Code Violations:

OAC 3717.2-2-01 (Premises Sanitation): Premises must be kept clean and free from pests.

OAC 3717.2-3-11 (Pest Control): Effective measures must prevent rodent and insect contamination.

Outcome:

The store was issued a cease operations order until the infestation was eradicated.

Professional pest control services were required.

Follow-up inspections confirmed compliance.

Insight:
Environmental sanitation is critical; the code gives local health departments authority to close facilities that threaten public health.

5. Case: Improper Food Labeling

Scenario:
A packaged food manufacturer was found selling products without allergen information or proper expiration dates.

Code Violations:

OAC 3717.1-4-01 (Labeling of Food): All food must be properly labeled with ingredients, allergens, and expiration dates.

OAC 3717.1-1-04 (Definitions): Explains labeling requirements for safe consumer use.

Outcome:

The manufacturer was required to recall non-compliant products.

Labels were revised and approved by the health department.

Staff received training on labeling requirements.

Insight:
Food labeling is essential for consumer safety, especially for allergens. The code ensures accountability in food manufacturing and distribution.