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. OBSERVED THAT THE LEVEL TWO CERTIFICATION HAS NOT BEEN OBTAINED.
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. TAKE AN APPROVED FIFTEEN HOUR FOOD SAFETY TRAINING COURSE, OBTAIN THE CERTIFICATE UPON COURSE COMPLETION, THEN CONTACT THE OHIO DEPARTMENT OF HEALTH FOR ADDITIONAL INSTRUCTIONS TO RECEIVE THE LEVEL TWO CERTIFICATION IN FOOD PROTECTION.
3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). OBSERVED THAT THERE WAS NO SOAP AT THE KITCHEN HANDWASHING SINK.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. HANDSOAP WAS PROVIDED DURING THE TIME OF INSPECTION. Correct By: 26-Feb-2018
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s). OBSERVED THAT THERE WAS NO TOWELS OR A HAND DRYING DEVICE AT THE KITCHEN HANDWSHING 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 ambient temperatures. PAPER TOWELS WERE PROVIDED DURING THE TIME OF INSPECTION. Correct By: 26-Feb-2018
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. OBSERVED A BUILD-UP OF DIRT ON THE FLOORING THROUGHOUT THE FACILITY.
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. CLEAN THE FLOORING THROUGHOUT THE FACILITY TO PREVENT POSSIBLE PEST INFESTATION.