/
No observations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 09-November-2013
| Comments |
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| V. Food from Approved Source Food: obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction. WHEN FOOD IS DELIVERED THE TEMPERATURE OF TCS FOOD MUST BE CHECKED (41 DEGREES OR BELOW) VI. Time/Temperature Controlled Safety Food Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record. USE THE LAST DAY OF USE WHEN DATE MARKING TCS FOOD IX. Highly Susceptible Populations Pasteurized foods used; prohibited foods not offered. ONLY PASTEURIZED EGGS ARE USED. NO UNDER COOKED OR RAW MEAT ARE SERVED. NO SEED SPOUTS ARE SERVED. IV. Demonstration of Knowledge Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the Ohio Administrative Code. THE PIC WAS KNOWLEDGEABLE OF COOKING TEMPERATURE, REHEATING, COLD AND HOT HOLDING, SANITIZER STRENGTH. |