| 3717-1-02.4(A)(2) / Person in charge: assignment of responsibility. Repeat Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection. Facility does not have a level II certified food protection person on file. 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. General manager is scheduled to take ServSafe.  |
| 3717-1-04.1(KK) / Food equipment - certification and classification. Equipment is not approved by a recognized testing agency. Observed home use Oster microwave in serving lne. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When and if this piece of equipment no longer performs to satisfactory, replace with commercial grade equipment. Any new equipment entering the facility needs to be commercial grade and approved in writing by RPH. |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. Observed arctic air freezer to contain a build-up of ice Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Properly manually defrost unit, if this does not work, repair. |
| 3717-1-05.1(D) / Backflow prevention - air gap. Critical Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Observed single comp sink used to rinse fruits to not contain an air gap. Observed faucet to single comp sink to fall below flood level rim. To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Cut pipe to twice the diameter above floor drain. Replace or tighten springs to faucet. |
| 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed a build-up of dirt and debris. Observed floors under sink near warewasher to be dirty. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Properly clean floors. |
| 3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures. Observed plumbing fixtures that were not being kept clean and maintained. Obsrved hard water residue on faucet of single-comp sink. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. Properly clean single-comp sink. |