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.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
A food thermometer was not readily accessible. Observed the RFE without a metal stem thermometer at time of inspection.
To prevent foodborne illness, provide a metal stem thermometer. Food temperature measuring devices shall be provided and readily accessible for use.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer. Observed the bar without a test kit 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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Observed the lid to the preparation cooler to be damaged at time of inspection.
To prevent health hazards, repair the cooler lid. 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.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Observed re-use of single-service or single-use articles (buckets) at time of inspection.
To prevent health hazards, discontinue the re-use of single-use buckets. Single-service and single-use articles may not be reused.
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 (coolers, freezer, ice machine, dough mixer, grill, shelving, and pizza oven).
To prevent contamination, maintain equipment clean. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, dust, grease, and debris along the following floor areas at time of inspection: bar floor, walk in cooler floor, storage area floor, and floors of the preparation areas.
To prevent contamination, maintain clean floors. 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.