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

II - P / Good Hygienic Practices
Food employee was eating food in designated area.

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

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection

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.

VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

X-P / Chemical
Toxic materials are properly identified and stored.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Critical Control Point

Inspection Date: 02-August-2014

Comments
EMPLOYEE HEALTH – Information about certain reportable illnesses and symptoms with food employees was posted in the back of the kitchen. Reportedly, food employees have been informed of their responsibilities. All the required reportable illnesses for Ohio were reviewed.

PERSON IN CHARGE (PIC) – Printed information about allergy awareness, and critical food handling items was provided to the person in charge (PIC). All times of operation must be staffed with at least 1 person certified in food safety (level 1 food safety training or equivalent).

CRITICAL VIOLATIONS – 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.

COOKING, COOLING AND REHEATING – The Beef, ground beef, chicken cubes and cheese is heated, cooled and reheated for hot holding. The food is heated to 180 degrees, held at 160 degrees or more, cooled in an ice bath to 40 degrees within 30 minutes, held cold in the walk in cooler at 40 degrees or less. The next day the food is reheated to at least 180 within 30 minutes in the rethermalizer.