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 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.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Observed an irreversible registering temperature indicator (thermometer or stickers/labels) was not readily accessible in hot water mechanical warewashing operations at time of inspections.
To promote proper ware washing temperatures, provide a temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. Observed the lid to the ice machine to be damaged at time of inspection.
To prevent health hazards, repair/replace the damaged lid. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are dirty. Observed multiple pieces of equipment to be dirty at time of inspection (preparation cooler, storage shelves, microwave, etc.).
To prevent contamination, clean the equipment. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.2(I)(1) / Lighting - intensity (10)
Repeat Observed the light intensity in the walk-in refrigerator was less than ten foot candles at time of inspection.
To prevent health hazards, the light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
3717-1-06.2(I)(3) / Lighting - intensity (50)
Repeat Observed the light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles in the food preparation area at time of inspection.
To prevent health hazards, the light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. Observed a damaged floor tile near the men's room toilet at time of inspection.
To promote proper cleaning, repair the damaged floor tile. The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt, dust, grease, and debris in the following locations at time of inspection: mop sink area, floors of the kitchen, floors of walk in cooler, and behind equipment.
To prevent contamination, clean the FSO. 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.