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 (ODH certification).
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.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed multiple pieces of dirty equipment at time of inspection (microwave, coolers, ice machine, shelving, etc.).
To prevent contamination, clean the equipment. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Clean linens and single-use items were stored on the floor at time of inspection.
To prevent contamination, store at least 6 inches from the floor. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed the drain from the 3-compartment sink leaking at time of inspection.
To prevent health hazards, repair the sink. The physical facilities shall be maintained in good repair.