3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Facility had many employees who were servsafe certified, however they could not produce the ODH state approval letter. Discussed reciprocity with the PIC and how the company should go about ensuring their educational materials are approved.
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(A) / Equipment and utensils - air-drying required.
Observed that the pans were stacked prior to fully air drying. Allow pans to fully air dry prior to stacking to mildew growth and allow sanitizer to properly sanitize surfaces.
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.