3701-21-25(I) OAC / Level one certification in food protection
Repeat Observed the FSO did not have a person in charge that had completed a Level One Certification course at time of inspection.
To prevent health hazards, provide training to all managers.
3717-1-02.2(G) / Jewelry - prohibition.
Observed food employees wearing jewelry on arms or hands during food preparation at time of inspection (wrist watch).
To prevent contamination, food employees may not wear jewelry on their arms or hands.
3717-1-02.3(C) / Hair restraints - effectiveness.
Observed food employee(s) did not have their hair effectively restrained at time of inspection.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Observed no test kit available for measuring the concentration of the sanitizer at 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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Observed the grill with several missing burner "dials" at time of inspection.
To prevent health hazards, repair the dials. 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.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Observed containers stacked together without being air dried at time of inspection.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.