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.
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)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility.
Person-in-charge did not ensure that written procedures and plans are not maintained and implemented in the facility. PIC WAS UNABLE TO VERIFY EMPLOYEE ILLNESS POLICIES.
Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required
3717-1-04.4(Q) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Utensils, thermometers, and/or pressure guages were not kept in good repair or calibration. OBSERVED FOOD PROBES THAT WERE NOT ACCURATE.
(1) Utensils shall be maintained in a state of good repair or shall be discarded; (2) Food temperature measuring devices shall be calibrated as necessary to esnure their accuracy; (3) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Observed a handwashing sink without water at the required temperature. OBSERVED HANDSINK IN FOOD PREP AREA AT 69 DEGREES F.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.