[?] A summary of the violations found during the inspection are listed below.

No critical violations were documented at the time of inspection.

No violations were documented at the time of inspection.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Critical Control Point

Inspection Date: 03-September-2013


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. Management maintains employee illness log. Employees are not permitted to work when ill.
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. Recommend better separation between employee personal items and dry storage items.
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. Exposed ready-to-eat foods are not touched by bare hands. Observed proper handwashing by food employees.
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.
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. Food primarily comes from Sysco. No longer receives food from Sirna
VI. Thawing
Foods are thawed in accordance with Ohio Administrative Code. Observed foods thawing under refrigeration and under cold running water.
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. Observed some foods being stored at a temperature that was unacceptable. See standard inspection from same day.
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 is generally good. Watch discard dates closely.
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 foods were stored properly at the time of inspection.






XV. Temperature Measuring Devices
Temperature measuring devices are provided and readily accessible that are properly designed and are calibrated weekly. Operation maintains calibration log.