| Due to recent updates to the food code, the 3 compartment sink will need to have an air gap installed for backflow |
| prevention. |
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| Recent code changes also impact the employee healthtraining. A new, updated version of the form will be provided. |
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| *CRITICAL VIOLATION* |
| 3717-1-02.4(A) |
| Person in charge: assignment of responsibility. |
| At time of the inspection there does not appear to be a level 2 trained person in charge. It is unclear if there is a level 1 |
| trained person available each shift. Please maintain this information on site and available for inspections. Thank you. |
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| 3717-1-02.4(A) |
| Level Two Certified Manager |
| At time of inspection, there is not evidence of a level 2 trained PIC. Please provide updated information for the level 2 |
| trained manager and a copy of the ODH certificate for this person to this office. Email mhall@cantonhealth.org |
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| *CRITICAL VIOLATION* |
| 3717-1-03.4(F) |
| Time/temperature controlled for safety food - cold holding. |
| At time of inspection, chicken breast was observed to be 45°F on the cold table. It was discovered that the temperature |
| setting was incorrect so adjustments were made. PIC to continue to monitor temperatures to ensure proper cold holding |
| temperature. |
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| 3717-1-04.8(A) |
| Equipment and utensils - air-drying required. |
| Pans are stacked and put away while wet. Air dry thoroughly before stacking and storing pans and equipment. |
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| 3717-1-06.4(B) |
| Cleaning - frequency and restrictions. |
| There appears to have been something spilled under the oven, the floor in this area needs to be cleaned. |
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