IV / Demonstration of Knowledge
Observed that the facility had many employees with servsafe level 2 food safety training, but did not have the ODH approval certificates. Left information with the GM on how to recieve reciprocity for ODH approval.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 29-June-2018
| Comments |
|---|
| PIC was knowledgeable of food safety procedures including cooking, holding temperatures, and hand washing. Facility foods were all holding the proper temperatures of 135 F or higher for hot foods and 41 F or below for cold foods. Facility explained a cooling process for the cooked chicken that is sufficient to properly cool from 135 F to 70F within 2 hours and to 41F within 6 hours of the initial cooling. |