| 3717-1-02.4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection. Observed no Ohio Department of Health (ODH) certified person at the facility. Each licensed facility must have at least one person with the ODH level 2 certificate. Submit information to obtain level 2 ODH certificate within one year of approved course at https://odh.ohio.gov/know-our-programs/food-safety-program/resources/manager-certification-app . PIC stated they just need to schedule the in person test for certification. Obtain by next standard inspection.  |
| 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100°F. Observed water temperature in classroom 134 to be at 83F. Ensure all handwashing sinks have the capacity to reach a minimum temperature of 100F. Correct by next standard inspection. |
| 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Observed blade of can opener to have visible residue. PIC put can opener into warewashing area at time of inspection. |
| 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed open gallon of milk to be without datemark. Ensure datemarks on applied to all TCS products once opened for more than 24 hours. PIC verified it was opened on Friday. PIC corrected at time of inspection. |
| 3717-1-04.1(C) / Food-contact surfaces - cleanability Critical Corrected During Inspection Food contact surfaces not easily cleanable. Observed paper towels being used to line containers for fruits to soak up the water, rendering the surfaces no longer smooth, durable, non-absorbent, or easily cleanable. PIC removed at time of inspection. |
| 3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature. Critical Manual wash solution not being maintained at 110˚ F or above. Observed 3 compartment sink to reach a maximum of 106F for wash temperature. PIC stated there have been hot water issues in the last week. Facility is to discontinue use of the 3 compartment sink and only use the warewashing machine. Correct by reinspection 3/27/2024. |
| 3717-1-04.2(I) / Sanitizing solutions - testing devices. No sanitizer test kit available. Observed chlorine test strips to be expired, and heat puck to have dead batteries. Obtain new test strips and batteries for puck by reinspection 3/27/2024. |