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.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Repeat Observed single-service and single-use articles were not properly stored at the time of inspection. Multiple items and containers were being stored on the floor underneath tables and equipment.
To prevent contamination, single-service articles, and single-use articles shall be properly stored (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least six inches (fifteen centimeters) above the floor unless the items are kept in closed packages on dollies, pallets, racks, and skids that are designed as specified under paragraph (II) of rule 3717-1-04.1 of this code. Discontinue storing items on the floor.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed an accumulation of food and build up of debris on the floors underneath tables and equipment in the main preparation area at the time of inspection.
To prevent healh 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. The floors shall be cleaned and maintained.