3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat 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.MANAGER/ OWNER IS NOT LEVEL TWO CERTIFIED
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.OBTAIN LEVEL TO FOOD SAFETY CERTIFICATION
3717-1-04.4(B) / Cutting surfaces.
The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.OBSERVED CUTTING BOARD IS SEVERLY SCORED
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.REPLACE OR RESURFACE CUTTING BOARD SO THAT IT CAN BE PROPERLY CLEANED AND SANITIZED
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Repeat Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s).ONBSERVED NO HAND HAND TOWELS AT HAND SINK
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambienttemperatures.PROVIDE HAND TOWEL SO HAND CAN BE PROPERLY DRIED AFTER WASHING