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. Documentation for this location not available at time f inspection to verify at least one person for this facility has the required level of training and oversight.
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. Provide proof of registration for at least one individual for this location that has the required level 2 food safety training.
3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy.
Amient air and water thermometers are not accurate to plus or minus 1.5 degrees C, or plus or minus three degrees F in the intended range of use. Meat case thermometer inaccurate (showing 50F), but product at proper temperatures.
To prevent foodborne illness, ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to plus or minus 1.5° C in the intended range of use; Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus three degrees Fahrenheit in the intended range of use. Review all coolers, freezers and deli cases to ensure accurate temperatures are reflected by monitoring equipment. Calibrate or replace thermometers to enable routine monitoring of foods to ensure foods are maintained at safe holding temperatures. (NOTE: Products were all at appropriate temperatures, monitoring device in a couple units were not accurate).
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Repeat Observed a handwashing sink without water at the required temperature.
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. Two handsinks in hot foods preparation and Deli area lacking hot water. (44F only).