[?] A summary of the violations found during the inspection are listed below.

3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection. Servesafe certification were observed posted but no ODH manager level certification. Employees were unaware if servesafe course was registered with ODH.

3717-1-03.2(Y) / Miscellaneous sources of contamination.
Food not protected from contamination. Observed employee lunches being stored ontop the operation's products in the non-commercial refigerator/freezer equipment in the Kent Parks and Rec room (before/after school program)

3717-1-03.2(G) / Washing fruits and vegetables.
Raw fruit and/or vegetables not washed or washed improperly. Observed wrapped apples with the stickers left on the apple.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Repeat Nonfood-contact surfaces not easily cleanable. Observed laminate peeling for the prep surface.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 06-April-2023

Comments
Ensure the handsink is accessible at all times. The soap dispenser is currently difficult to use. Single-use items shall be stored protected and away from areas exposed to splash. The violations documented shall be corrected and will be checked during next standard inspection.
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.

Comments

Ensure the handsink is accessible at all times. The soap dispenser is currently difficult to use.
Single-use items shall be stored protected and away from areas exposed to splash.

The violations documented shall be corrected and will be checked during next standard inspection.

Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required.
II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area.
V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.