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

3717-1-02.2(C) / Hands and arms: when to wash
Critical Observed food employees did not wash hands in situations that specifically require them to do so (prior to starting work, after breaks/eating) at the time of inspection.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands.
3717-1-06.4(K) / Controlling pests.
Critical Observed rodent or other pest droppings in the compressor area of the freezers and along the interior permimeter throughout the facility (under and around equipment) at the time of inspection.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions. Recommend contacting a licensed pest control operator.

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.
To prevent health hazards, obtain an ODH level 2 certification 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(I) / Sanitizing solutions - testing devices.
Repeat Observed no test kit available for measuring the concentration of the sanitizer (quaternary ammonium) at the time of inspection.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide quat test strips.
3717-1-04.8(G) / Kitchenware and tableware - handling.
Repeat Observed single-service or single-use articles (cups, bowls, stirs) were not displayed or dispensed properly (exposed) at the time of inspection.
To prevent contamination, single-service articles or single-use articles shall be displayed and dispensed so that contamination of food-contact-and lip-contact surfaces is prevented as described in this rule. Discontinue storing single-use articles unprotected.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed peeling paint on the ceiling throughout the facility at the time of inspection.
To prevent health hazards, the physical facilities shall be maintained in good repair. Repair the ceiling to be smooth and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris along all floor and wall junctures (behind and around equipment) within the facility at the time of inspection.
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. Clean and maintain all hard to reach areas.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 19-March-2018