3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
No level II certification in food safety has been obtained. At least one employee that has supervisory or management responsibility shall obtain the level II certification 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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-September-2017
| Comments |
|---|
| Observed proper hot and cold holding temperatures of food and equipment tested during inspection. All food in prep cooler is disposed of at the end of day. Chlorine level in dish tank was observed at 200ppm, recommend reducing concentration to between 50-100ppm. -Our office is providing a Level II course in October. Please call our office 740-477-9667 x225 in order to get more details. ServSafe offers Level I food handler course and exam online. Recommend getting level I certification for employees. -Discussed obtaining a vomitus and diarrheal written procedure explaining how to clean and contain a fecal or vomit accident within facility. Visit www.pchd.org and go to the Food Safety Page. At the bottom right hand corner, guidelines for writing this procedure can be found. |