I / Employee Health
Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food. HANDOUT GIVEN AT TIME OF INSPECTION IS TO BE FILLED OUT AND SIGNED BY EACH EMPLOYEE.
II - P / Good Hygienic Practices
Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
CONTINUE TO WORK SYMPTOM FREE TO PREVENT CONTAMINATING FOOD AND CLEAN ITEMS.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
PIC HAS APPLIED FOR THE ODH CERTIFICATE: WAITING FOR A REPLY.
VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not cooled using the proper time and temperature parameters. CASHEW ENCRUSTED CHICKEN. INTERNAL TEMPERATURES BETWEEN 43-47 DEGREES FAHRENHEIT AFTER AT LEAST 24 HOURS UNDER REFRIGERATION. ASIAN CHICKEN, AND ASIAN TOFU WERE COOLING IN A TIGHTLY COVERED, DEEP CONTAINER.
Cooked time/temperature controlled for safety food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temperature of 45°F or less to limit the growth of pathogens to prevent foodborne illness. COOL SINGLE LAYER OF FOOD ON A SHEET TRAY COMPLETELY FROM 135 DEGREES FAHRENHEIT TO 70 DEGREES FAHRENHEIT WITHIN 2 HOURS THEN TO 41 DEGREES FAHRENHEIT WITHIN AN ADDITIONAL 4 HOURS: UNCOVERED IF NO CONTAMINATION WILL OCCUR OR LIGHTLY COVERED. MONITOR AND RECORD TEMPERATURES ON A LOG SHEET TO ENSURE PARAMETERS ARE MET.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

XI / Conformance with Approved Procedures
Corrected During Inspection Observed improper packaging of food using reduced oxygen packaging without a variance. RAW SALMON.
Except with a variance, an operation that packages time/temperature controlled for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of C. botulinum and L. monocytogenes, shall have a HACCP plan, may not package fish unless frozen, or when using a cook-chill or sous vide process shall implement a HACCP plan and ensure that that proper temperatures and records are maintained. An operation that packages cheeses using reduced oxygen packaging shall limit the cheeses packaged to those that are commercially processed, with no ingredients added in the operation, and meet the standards of identity, have a HACCP plan, and labels the package with a “use by" date that does not exceed thirty days or the manufacturer's "sell by" or "use by" date. The cheese shall be discarded if it is not sold or consumed within thirty calendar days of its packaging. CEASE VACUUM SEALING RAW FISH. REMOVED JUST SEALED FISH FROM PACKAGING AT TIME OF INSPECTION. UPDATE THE ROP/SOUS VIDE WRITTEN PROCEDURES TO REFLECT THE FOOD CODE IMMEDIATELY.