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 A LEVEL TWO FOOD SAFETY TRAINING COURSE, OBTAIN THE CERTIFICATE UPON COURSE COMPLETION, CONTACT THE OHIO DEPARTMENT OF HEALTH FOR ADDITIONAL INFORMATION TO RECEIVE THE LEVEL TWO CERTIFICATION IN FOOD PROTECTION.
3717-1-05(H) / Capacity.
The water source and system is not of sufficient capacity to meet the peak water demands. OBSERVED THAT IT TAKES AT LEAST FIVE MINUTES FOR THE HANDWASHING SINKS TO REACH THE MINIMUM REQUIRED WATER TEMPERATURE.
To ensure proper cleaning and sanitation, the water source and system, hot water generation, and distribution systems shall be of sufficient capacity to meet the peak water and hot water demands of the FSO or RFE. MAKE NECESSARY ADJUSTMENTS TO THE HANDWASHING SINKS (BOTH HANDSINKS IN THE KITCHEN AND THE UNISEX RESTROOM SINK) IN ORDER FOR ALL HANDSINKS TO REACH THE MINIMUM REQUIRED WATER TEMPERATURE (100 DEGREES FAHRENHEIT OR HIGHER AT ALL TIMES) WITHIN A SMALL AMOUNT OF TIME.