3701-21-25(I) OAC / Level one certification in food protection
The FSO did not have a person in charge that had completed a Level One Certification course. At all times the operation is open the person in charge needs to go through level I food training.

3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
The manager in the store has been through level II training but the certificate was not available during the inspection.
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(A) / Multiuse utensils and food contact surfaces - material characteristics.
Observed a single use portion cup stored in the shredded cheese.
To prevent contamination, materials that are used in the construction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Observed shelves in the walk-in cooler rusty. .
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Observed plastic food containers that were cracked holding utensils and false bottoms. Non-durable equipment observed.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed a torn gasket on the walk-in freezer.
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.
Observed salad bowls that were not being air dried.
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.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed bread trays and ice buckets that were not inverted to help prevent contamination.
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.
Observed water damaged ceiling tiles in the faciity. The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Observed vents above the oven with visible build-up.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.