|Violations: A summary of the violations found during the inspection are listed below.|
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, observed that facility did not have anyone certified in food protection at time of inspection.
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.
Critical Equipment food-contact surfaces or utensils are dirty, observed accumulation of food debris on slicer. Food contact surfaces shall be cleaned to sight and touch.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
Non-food contact surfaces of equipment are dirty, observed accumulation of food debris on equipment handles including prep coolers.
Nonfood-contact surfaces of equipment shall be kept clean.
Repeat Observed accumulation of soil residue on nonfood-contact surfaces, observed accumulation of debris in bottom of prep coolers.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|Reviewed level two certification and cleaning frequencies with PIC.|