I - P / Employee Health
Employee Illness Policy needs to be provided and include the 13 pathogens listed in O.A.C 3717-1-02.1.

VI - P / Time/Temperature Controlled Safety Food
The signage of how to properly cool foods down from the heated state to the cooling state needs to be revised to include another step. The hot TCS food item should be at least 135 degrees F before the cooling process begins. It needs to reach at least 70 degrees F (or cooler) within 2 hours, and then 41 degrees F (or cooler) within the next 4 hours. Please change your signgage(flow chart) to include all these steps.
Existing signage diagram did not include cooling from 140 degrees F to 70 degrees F within 2 hours. PIC stated this was an old diagram. Correct By: 21-Nov-2014
VII - P / Protection from Contamination
Corrected During Inspection Wiping buckets needs to have sanitizer of the proper strength to ensure adequate sanitization takes place of food contact surfaces. QUAT is used in this facility and should be 200 ppm in strength at 70 degrees F. There was no detectable sanitizer in the bucket during inspection. Corrected.