| 3701-21-25(I) OAC The FSO did not have a person in charge that had completed a Level One Certification course, please ensure that one person in charge per shift has level one certification to ensure proper food safety is practiced.  |
| 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(G) Corrected During Inspection Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked, observed southern style chicken in fridge with prepped date mark of 6/16/17. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. |
| 3717-1-04.4(B) The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
| 3717-1-04.4(S)(1) Observed re-use of single-service or single-use articles. Single-service and single-use articles may not be reused. |
| 3717-1-04.5(A)(2) Cooking equipment or pan surfaces are dirty. To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. |
| 3717-1-04.8(E) Cleaned utensils are not properly stored, observed spoons and spatulas stored upright allowing food contact surfaces to be exposed to potential contamination. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. |