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.OPERATION DID NOT HAVE A MANAGER/SUPERVISOR WITH A LEVEL II CERTIFICATION.
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.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events.OPERATION MUST HAVE A WRITTEN VOMIT/FECAL CLEAN UP PROCEDURES.
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Fixed equipment did not appear to be properly sealed or spaced for cleaning.OBSERVED THE HANDSINK IN THE KITCHEN AND THE TWO COMPARTMENT SINK(S) NOT PROPERLY SEALED TO WALL.
Equipment that is fixed shall be installed so that it is spaced to allow access for cleaning, from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or one millimeter; or sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage; Counter-mounted equipment shall be installed to allow cleaning of the equipment and areas underneath and around the equipment as specified in this rule.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.OBSERVED NO HANDWASHING SIGN IN THE WOMEN'S RESTROOM THAT IS USED BY FOOD EMPLOYEES.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
3717-1-06.2(I)(3) / Lighting - intensity (50)
The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles.OBSERVED THE LIGHT INTENSITY BELOW FIFTY FOOT CANDLES IN THE FOOD PREP AREA.
The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris.OBSERVED A BUILD UP OF DEBRIS IN THE HOOD FILTERS.
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.