3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
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. OBSERVED THAT THE LEVEL TWO CERTIFICATION IN FOOD PROTECTION HAS NOT BEEN OBTAINED.
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. TAKE AN APPROVED LEVEL TWO FOOD SAFETY MANAGER TRAINING COURSE, OBTAIN THE CERTIFICATE UPON COURSE COMPLETION, THEN CONTACT THE OHIO DEPARTMENT OF HEALTH FOR ADDITIONAL INFORMATION TO RECEIVE THE LEVEL TWO CERTIFICATION IN FOOD PROTECTION.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer. OBSERVED THAT A CHLORINE SANITIZER TEST KIT WAS NOT PRESENT.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. PROVIDE A CHLORINE BASED SANITIZER TEST KIT TO VERIFY THE CHLORINE SANITIZER'S CONCENTRATION.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Observed a handwashing sink without water at the required temperature. OBSERVED THAT THE KITCHEN HANDSINK AND THE STAFF RESTROOM HAVE WATER TEMPERATURES OF 57 AND 60 DEGREES FAHRENHEIT, RESPECTIVELY.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. MAKE NECESSARY REPAIRS TO THE HANDWASHING SINKS IN ORDER TO PROVIDE WATER AT OR ABOVE 100 DEGREES FAHRENHEIT AT ALL TIMES.