No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 20-November-2017
| Comments |
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| Temperatures: coconut milk in undercounter cooler 36F whipped cream in undercounter cooler 38F milk in undercounter cooler 40F sausage in under counter cooler 40F milk in 1 door cooler 39F egg in 1 door cooler 41F ham in 1 door cooler 41F cream cheese in 1 door cooler 38F Quat sanitizer is correct at 300ppm in 3 bay sink and 400ppm in wipe cloth bucket, test kit available, multi range sanitizer used Observed gloves, thermometer Observed ServSafe manager and Level 1 certificates. Provide the Level 2 certificate from Ohio Department of Health for the ServSafe manager training. This level 2 certificate is the required certificate. Visit odh.ohio.gov for reciprocity form for this. Or contact your instructor for the class to see if they are pre-approved for Level 2 in Ohio. Observed good date marking of all refrigerated, ready to eat, TCS foods |