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.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 25-April-2018
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. TCS foods were not being held at the proper temperature. The artichoke mix was 43F and the eggs were 42F in the salad sandwich block. Have the temperature turned down. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Correct By: 25-Apr-2018 Correct By: 25-Apr-2018 |
| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. The salad refrigerator door gasket is torn. Replace gasket. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. |
| Comments |
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| A new gasket for the refrigeration unit has been ordered, invoice provided. |