3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat Observed 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 time of inspection (ODH certificate).
To prevent health hazards, obtain an ODH level 2 certificate 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. Recommend checking with proctor of the ServSafe class that the owner has taken to see if it was recognized as a level 2 training from ODH.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Repeat Observed non-durable equipment being used. Peanuts and tree nuts were being stored in used single-use containers at the time of inspection.
To prevent deteriation and for cleaning purposes, discontinue re-using single use containers to store food. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Discontinue re-using single use containers.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (2 chest freezers, coffee maker, blenders, etc.) that was not approved by a recognized testing agency at the time of inspection.
To meet the requirements of this rule, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Replace "household use only" equipment with NSF approved equipment or from a equivalent testing agency.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
The floor and wall junctures are not properly coved or closed, or floor drains were not provided. Missing covebase throughout the facility at the time of inspection.
To prevent health hazards, In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch; where water flush cleaning methods are used, shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. Provide properly coved floor and wall junctures.
3717-1-06.1(I) / Light bulbs - protective shielding.
Repeat Observed light bulbs in the kitchen that were not properly shielded or coated where required at the time of inspection.
To prevent health hazards, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed damaged drywall on the walls (holes) throughout the kitchen at the time of inspection.
To prevent health hazards, the physical facilities shall be maintained in good repair. Repair all damaged drywall along the walls near the floor.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris on the floors in the following locations at the time of inspection: (1) walk-in cold holding unit. (2) walk-in freezer. (3) behind the bar. (4) near grease trap. (5) under and around cook line. (6) all other hard to reach areas (under equipment).
To prevent health hazards, 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. The areas listed in the observations shall be cleaned and maintained.