3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Facility was not able to provide proof with ODH certificate in Food Safety Level II - Manager course. Please ensure that this Level II certificate is readily available at the time of next 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.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Facility did not have a written procedure instructing employees how to properly clean and contain a vomit/diarrheal event. Please ensure this procedure and all required equipment/materials are obtained to prevent the spread of foodborne illness.
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Facility did not have test strips to test the concentration of their quaternary ammonia sanitizer solution. Please ensure a testing device is avilable in order to properly sanitized food contact items.
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.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed crumbs in the creases of the beer cooler near stove top. Please ensure this surface is cleaned at a frequency necessary to prevent accumulation of crumbs and other food debris
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed dishes stored on shelves that are not covered or inverted. Please ensure clean dishware is sotred in a manner that is covered and/or inverted to protect food contact surfaces from contamination.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.