/
No observations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 10-February-2014
| Comments |
|---|
| Management shall be aware and have a policy regarding employee health situations. Recommend keeping an employee sick log. Proper hand washing, personal hygiene, personal cleanliness, and prevention from hand contamination were discussed. All foods are from an approved source. Foods are thawed in accordance with the Ohio Administrative Code. Proper date marking procedures were discussed with PIC. PIC has a good understanding of the proper cooking temperatures, hot/cold holding temperatures, cooling/reheating procedures. 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. A consumer advisory is not required, because no foods are served undercooked. Temperature measuring devices are provided and readily accessible |