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I - P / Employee Health
The operation had an employee health policy on file.

II - P / Good Hygienic Practices
Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

IV - P / Demonstration of Knowledge


V / Food from Approved Source
Person-in-charge not insuring that refrigerated, frozen, or hot food are received at proper temperatures.
Time/temperature controlled for safety food must be received at proper temperatures.
V - P / Food from Approved Source
Foods are received from the following sources: Mc Cain

VI - P / Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Critical Control Point

Inspection Date: 16-May-2015

Comments
I. EMPLOYEE HEALTH – A written policy was available. PIC was knowledgeable of symptoms employees must not work with (diarrhea, vomiting, sore throat with fever, or jaundice). Employees are aware of symptoms and responsibility to report to PIC. PIC knows to report doctor confirmed foodborne illnesses to the health department. Review with employees routinely. Check Ohio required reportable illnesses on handout.

IV. PERSON IN CHARGE (PIC) – PIC must watch staff and remind them to wash hands.
Critical violations were not observed during the inspection. The person in charge (PIC) provides oversight and control to make sure that critical violations that could cause a foodborne illness do not occur. The exception to this is monitoring when food is delivered.

V. COOKING, COOLING AND REHEATING – The chicken is cooked, held hot, cooled, reheated in the pot pies and held hot
This food must be cooled rapidly to limit the growth of pathogens that could cause a foodborne illness. To cool rapidly the chicken is shredded and placed in a pan no more than a inch deep and placed in the walk in cooler. Reheat rapidly to to 165 to destroy pathogens that could cause a foodborne illness.

VI. FOOD SOURCE – Delivered food and chemicals must be checked for damaged packages, dented cans, tampering, required temperature, and spoiled fruits or vegetables.