|Violations: A summary of the violations found during the inspection are listed below.|
Repeat The FSO did not have a person in charge that had completed a Level One Certification course.
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.
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.
Repeat Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance, Observed drying rack in ware washing area to be wood, non-food contact surfaces shall be non absorbent, smooth and easily cleanable to prevent potential contamination.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
Repeat The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles, observed lighting in food prep area to be 20ft/candles or less, food prep areas shall have light intensity of 50ft/candles or more .
The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
|Observed no food prep at time of inspection|
License holder to obtain necessary training certifications prior to next license year (Seasonal Operation)