3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
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 the time of inspection. Per discussion with PIC, a proper employee is attending a level 2 course this month.
To help prevent foodborne illnesses, 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. Obtain a level 2 ODH certifcation in food protection.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods (turkey) not being properly thawed. Observed package of rozen deli turkey submerged in water in a bowl on the prep table at the time of inspection.
To prevent health hazards, TCS food shall be thawed as required in this rule. (1) Under refrigeration that maintains the food temperature at 41°F less; (2) completely submerged under running water at a water temperature of 70°F or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow the food to exceed 41°F, or for a period of time that does not allow thawed portions of raw animal food requiring cooking to exceed 41°F; (3) As part of a cooking process if the food that is frozen is cooked to the proper temperature, or thawed in a microwave and immediately transferred to conventional cooking equipment with no interruption in the process; or (4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual order.