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No observations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 14-September-2017
| Comments |
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| Employee health policy in place. Manager demonstrated adequate knowledge of food safety. All managers have taken the level 2 ServSafe class and certificates were available. At least one employee needs to obtain a certificate for level 2 food safety through the Ohio Department of Health. You may contact ODH's food safety program to apply for reciprocity for the classes taken and obtain a certificate- www.odh.ohio.gov. Observed proper storage and separation of food and chemicals. Discussed proper cooling and reheating for bulk food items. Observed correct holding temperatures and date marking. |