3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
>> Observed no food employee with Ohio Manager Level Food Safety Certification
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 15-January-2020
| Comments |
|---|
| Approved sources: McLane Pest control: Ecolab |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.\ >> Observed food being held at proper temperatures. Proper holding temperatures helps to prevent the growth of potential food borne illness causing pathogens. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. >> Observed food contact surfaces being properly cleaned and sanitized. Proper cleaning and sanitizing helps to prevent the growth of potential food borne illness causing pathogens. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. >> Observed hand washing sink with warm running water, soap, paper towels, and signage. Proper hand washing helps to prevent the growth of potential food borne illness causing pathogens. X - P - Chemical: Toxic materials are properly identified and stored. >> Observed toxic materials stored properly to prevent chemical contamination. |