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 the 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.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Repeat Observed a handwashing sink without water at the required temperature. The handwashing sink in the food preparation area was not able to reach the minimum temperature of 100 degrees F at time of inspection.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed a leaking drain from the 3-compartment sink at time of inspection.
To prevent health hazards, repair the sink. The physical facilities shall be maintained in good repair.