No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 08-August-2013
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Critical Control Comments I. Employee Health Management is aware and has policy regarding handling employee health situations. Visible or know symptoms/or known diagnoses are addressed according to Ohio Administrative Code. Management maintains a written policy regarding employee illnesses. Management requests employees obtain a doctor's excuse if a physician has been seen regarding an employee illness, Recommend employees not work until 48 hours following any GI related symptoms. Operation provides Hep B and flu vaccinations at no cost to employees. III. Handwashing, Prevention of Contamination from Hands Handwashing facilities are adequate, conveniently located and accessible for employees in the warewashing area. Handwashing facility is properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands. Observed main food line is not supplied with a conveniently located handwashing sink as required. Provide a properly provisioned handwashing sink on the main food line. IV. Person in Charge/Demonstration of Knowledge Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation. PIC answered basic food safety questions correctly. V. Food from an Approved Source All foods are from an approved source (including but not limited to milk and milk products, eggs, cheese, meat, exotic meats, poultry, fish, shellfish, wild mushrooms, baked goods, processed foods). Operation uses pasteurized eggs, and egg mix. Food comes from Sysco, Schwebels, Reiter Dairy. Food arrives on Mondays and Thursdays. VI. Thawing Foods are thawed in accordance with Ohio Administrative Code. Most frozen foods are thawed in the walk in cooler. Frozen foods are sometimes thawed in sealed packages under cold running water in the food prep sink. Food prep sink is not indirectly connected, and may become contaminated from drain line. Provide an indirectly connected drain line for this piece of equipment to protect against contamination. VII. Cooking, Reheating, Cooling, Hot and Cold Holding Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165º F. Cooked potentially hazardous foods are cooled from 135º F to 70º F within two hours and from 70º F to 41º F or below within 4 hours. Hot foods are being held at 135º F or above and cold foods must be held at 41º F or below. VIII. Date Marking/Time as a Public Health Control Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4 hours. Datemarking procedures appear very good. X. Highly Susceptible Populations Pasteurized juices are served. pasteurized are used if undercooked. Raw shell eggs may be used for baking and for individual orders served immediately. HACCP plan is used if raw shell eggs are combined. Raw or partially cooked animal food and raw seed sprouts are not served. Unopened food packages are not reserved XV. Temperature Measuring Devices Temperature measuring devices are provided and readily accessible that are properly designed and calibrated. Recommend regularly calibrating thermometers, and maintaining a calibration log for calibrations. |