3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat Observed the 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 certification in level 2 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.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils are improperly stored. Observed the ice scoop handle in contact with ice at time of inspection.
To prevent contamination, store the ice scoop so that the handle does not contact ice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat 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.