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 NO EMPLOYEE WITH A 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.
3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required.
Observed no three-compartment sink for the manual washing, rinsing, and sanitizing of utensils. OBSERVED NO THREE COMPARTMENT SINK. ALL PANS AND UTENSILS ARE WASHED IN A KITCHEN SIZED SINK.
To prevent contamination, a sink with at least three compartments shall be provided for manually washing, rinsing and sanitizing equipment and utensils. PROVIDE A THREE COMPARTMENT SINK SO THAT DISHES MAY BE PROPERLY WASHED, RINSED, AND SANITIZED.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. OBSERVED NO "EMPLOYEES MUST WASH HANDS BEFORE RETURNING TO WORK" SIGN IN THE EMPLOYEE BATHROOM.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.