| 3701-21-25(I) OAC The FSO did not have a person in charge that had completed a Level One Certification course. License holder shall ensure that at least one person per shift has level one certification  |
| 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) Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked, observed chicken salad in prep cooler not to have date mark. 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, observed cutting boards on prep cooler to be scratched and scored. 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. |