Comments
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. Employees review and sign illness policy as part of training. II. Personnel Cleanliness Food employees eat, drink, and use tobacco only in designated areas/do not use utensils more than once to taste food that is sold or served/do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single-use articles. Ensure that employees drink and eat in designated areas only. III. Handwashing, Prevention of Contamination from Hands Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Observed RTE food (cooked bacon) being plated by an employee using bare hands. To protect foods from contamination from hands, exposed ready-to-eat foods shall not be touched by bare hands. 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 demonstrated excellent knowledge in food safety. 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). Written documentation of parasite destruction is maintained for applicable fish products. Shellstock identification tags are maintained for 90 days. VI. Thawing Foods are thawed in accordance with Ohio Administrative Code. 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 are being 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 good. IX. Consumer Advisory Consumer advisory is provided if animal foods are served raw, undercooked, or not otherwise processed to eliminate pathogens. Consumers are informed about increased risk when eating animal foods in a raw or undercooked from via disclosure or reminder. XI. Protection from Contamination Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding and display. Foods are protected from physical and environmental contamination during storage, preparation, and display. Observed raw foods stored separated based on cooking temperature. XIV. Transporting Food Off Premise Potentially hazardous foods are maintained at proper temperatures during transport. Adequate and approved equipment is used for transport. Operation is using Cambro containers for food transport. Recommend monitoring food for safe temperature prior to transporting and measuring food temperature after transport to ensure safe temperature has been maintained. XV. Temperature Measuring Devices Temperature measuring devices are provided and readily accessible that are properly designed and calibrated

Inspection Information