| 3717-1-02.4(A)(2) 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. 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.  |
| 3717-1-03.4(F)(1) Corrected During Inspection Critical TCS foods were not being held at the proper temperature, observed multiple deli meats to be cold holding at 46F or above. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. |
| 3717-1-04.2(G)(1) A food thermometer was not readily accessible. To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use. |
| 3717-1-04.4(A)(1) Equipment and/or components are not maintained in good working order, observed deli case cold holding at 45 F or above. 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. |
| 3717-1-04.4(D) The warewashing equipment and/or components were not cleaned at the required frequency, observed basins in 3 bowl sink to have a build up of debris. A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards, shall be cleaned as specified in this rule. |