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: 03-September-2013
| Comments |
|---|
Critical Control Comments 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. 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. Only approved drinking containers shall be used in the the food service areas. 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. 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. Recommend at least One person on each working shift have food safety basics training. 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). Foods are thawed in accordance with Ohio Administrative Code. Meats are thawed under cold running water or under refrigeration. 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. Ready to eat potentially hazardous foods are date marked and discarded when required. Working on dating all RTE foods with proper date marks. All foods/meats are cooked the required temperatures. 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. Store all foods based on minimal cooking temperatures. Potentially hazardous foods are maintained at proper temperatures during transport. Adequate and approved equipment is used for transport. Temperature measuring devices are provided and readily accessible that are properly designed and calibrated |