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 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 FOOD SAFETY TRAINING COURSE, OBTAIN THE CERTIFICATE UPON COURSE COMPLETION, THEN CONTACT THE OHIO DEPARTMENT OF HEALTH FOR ADDITIONAL INSTRUCTIONS TO OBTAIN THE LEVEL TWO CERTIFICATION IN FOOD PROTECTION.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
A food thermometer was not readily accessible. OBSERVED THAT A PROBE FOOD THERMOMETER WAS NOT AVAILABLE.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use. PROVIDE A PROBE FOOD THERMOMETER READING FROM 0 DEGREES FAHRENHEIT TO 220 DEGREES FAHRENHEIT TO VERIFY INTERNAL FOOD TEMPERATURES.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Observed a handwashing sink without water at the required temperature. OBSERVED THAT THE HANDWASHING SINK'S TEMPERATURE WAS AT 65 DEGREES FAHRENHEIT AND THAT THE HOT WATER SIDE OF THE FAUCET WAS NOT WORKING.
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 ADJUSTMENTS TO THE FAUCET IN ORDER TO PROVIDE HOT WATER AT OR ABOVE 100 DEGREES FAHRENHEIT AT ALL TIMES.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris. OBSERVED GREASE ON THE WALLS AROUND THE VENTILATION HOOD SYSTEM IN THE FACILITY.
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. THOROUGHLY CLEAN THE VENTILATION HOOD SYSTEM TO PREVENT A POSSIBLE FIRE HAZARD AND/OR A POSSIBLE PEST INFESTATION.