3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection. This facility is required by law to have an employee who is ODH level II food safety certified on-site at least 51% of the time. When the level II person is not on site the facility must at least have a level I certified employee on-site. There must always be a certified food safety employee on site.

3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Cooking and/or baking equipment not cleaned when required. Observed the oven with a large build-up on the inside and filthy. The oven is not being maintained clean. The oven is to be cleaned at least every 24 hours and maintained in a clean state.

3717-1-03.5(C)(1) / Food labels - packaged food
A food packaged in the facility not labeled. All of the foods that are prepared and packaged on-site must be properly labeled. The label must include the facilities name, address, a list of all ingredients in descending order by weight, and any food allergens. All of the foods you offer in the deli display case prepackaged must be properly labeled. The ice you sell in cups must have the stores name and address on the cup, as it is prepackaged.

3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Re-use of single-service or single-use articles. Observed disposable tins pans in the kitchen area that had been used and washed for reuse. The tin pans must be discarded after a single use. Do not wash, keep, or reuse single service items.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed the deli display case not holding TCS foods at 41 degrees or less. This deli cooler has been found out of temperature on past inspections. If this piece of equipment cannot maintain TCS foods at 41 degrees or less, it will have to be replaced. Have the unit serviced or replaced. Observed the prep-top cooler holding TCS foods right at 41 degrees. Discussed using stainless steel pans in place of the plastic ones on the prep top. Have the unit serviced so that it holds foods at 41 degrees or less. Manager needs to have a time/temperature log that he fills out daily to monitor the internal temperatures of foods in the coolers throughout the day. This would allow the foods to be moved if there is an issue instead of always having to throw them away.

3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. Observed multiple home style containers in use at the facility. Provide NSF approved equipment and utensils in the facility. Remove the homestyle baskets and containers from the breading station, provide NSF approved items.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Thoroughly clean the hard to reach places on the floor and walls in the kitchen area. A build-up is forming under and around the equipment. Clean the sinks and the outside of the equipment as well.

3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable. Replace the acoustic ceiling tiles in the kitchen with vinyl covered tiles. Start with replacing the water damaged tiles. The ceiling tiles must be smooth and easily cleanable.