3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Observed that the facility had servsafe certificates, but did not have their state approval for food safety training from the ODH. Facility shall provide ODH approval letter for state approved level 2 food safety class.
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.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed soiled linen cloths through out the kitcehn that were not stored in sanitize between uses. Once a linen is wet and has food debris it shall be maintained in a sanitizer solution to prevent any sources of bacterial growth.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
3717-1-04.1(Y) / Temperature measuring devices.
Observed that the small 2 door prep cooler did not have a working thermometer inside. All coolers shall be properly equipped with a thermometer so that they can be monitored to ensure they are working properly.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Observed duct tape used on surfaces throughout the kitchen including but not limited to: Door handles, cooler seals, a homemade splash guard for cups, etc. Duct tape is not a smooth and easil cleanable surface and may catch dirt on the sticky side. Surfaces of equipment shall be smooth and easily cleanable.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
3717-1-06.1(B) / Floors, walls and ceilings - utility lines.
Observed a PVC drain coming from the dish machine that went across the exit to the back door of the facility. Horizontally exposed utility lines may not be installed on the floor.
Utility service lines and pipes may not be unnecessarily exposed, may not be installed on the floor, and shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings.