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. Operation has a written procedure for employee illnesses that all employees must understand and sign. 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. All employees appeared clean at the time of inspection. Employees have designated areas where they may eat food or drink beverages. 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 during inspection. 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 of 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. Dented cans arriving are rejected and sent back to supplier. VI. Thawing Foods are thawed in accordance with Ohio Administrative Code. Observed whole turkeys and shredded pork thawing under refrigeration at the time of inspection. 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 are sound. Foods that are prepared to be served at a later date are frozen on the day of preparation. 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. Operation uses pastuerized juices, eggs, and egg mix. 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. XIV. Transporting Food Off Premise Potentially hazardous foods are maintained at proper temperatures during transport. Adequate and approved equipment is used for transport. Some prepared foods are transported to a satellite kitchen facility equipped in a different area of the building.

Inspection Information