3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection.
At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
3701-21-02(H) OAC / License not displayed;Display on exterior of mobile FSO
Observed a FSO that did not display their license at the facility;
A licensee shall display the license for that food service operation at all times at the licensed location;
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. REPLACE MISSING KNOBS ON THE OVEN LOCATED IN THE KITCHEN.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces.THROUGHLY CLEAN THE FAN LOCATED IN THE FOOD PREP AREA.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces. THOROUGHLY CLEAN ALL STORAGE SHELVING THROUGHOUT ENTIRE FOOD PREP AREA WHERE NEEDED.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces are dirty.THROUGHLY CLEAN EXTERIOR OF OVEN LOCATED IN THE FOOD PREP AREA.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces.CLEAN THE EXTERIOR OF DISHWASHER LOCATED IN THE FOOD PREP AREA.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings were not smooth and easily cleanable. REPLACE ALL MISSING FLOOR TILES IN FOOD PREP AREA.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. REPAIR WALLS IN THE STORAGE AREA.
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris.CLEAN AND PAINT WALLS IN FOOD PREP AREA.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.