3717-1-02.4(A)(2) / PIC - Manager Certification Repeat Facility does not have an employee with manager certification in food protection issued from the Ohio Department of Health. PIC showed proof of currently taking managers course at the time of inspection. Correct by next inspection.

3717-1-03.1(A)(1) / Sources - compliance with food law. Critical Foods from unapproved sources. Observed frozen custard from another facility being sold in the establishment. Wholesale registration from ODA unable to be verified at the time of inspection. Discussed food from an unapproved source cannot be sold at a licensed food service operation. Correct by: 4/4/24.

3717-1-06.4(K) / Controlling pests. Critical Presence of live insects. Observed ants under the three compartment sink. PIC stated licensed pest control company will be contacted. Correct by: 4/4/24.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Corrected During Inspection Non-food contact surfaces of equipment are unclean. Observed residue around the pull out cooler drawers. PIC cleaned at the time of inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Corrected During Inspection Non-food contact surfaces of equipment are unclean. Observed residue on the top interior of the microwave. PIC cleaned microwave at the time of inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Corrected During Inspection Non-food contact surfaces of equipment are unclean. Observed residue on the exterior of the panini machine. PIC cleaned at the time of inspection.

Comments
Discussed inspection with the PIC. Re-inspection to occur on Thursday, April 4, 2024. Emailed report.
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. V - Food from Approved Source: Observed foods that are from an unapproved source. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. X - P - Chemical: Toxic materials are properly identified and stored.