II - P / Good Hygienic Practices Food employee was demonstrating good hygiene practices.

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 operation is in compliance with Chapter 3717-1 of the Administrative Code.

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 Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

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

Comments

EMPLOYEE HEALTH - Information about the person-in-charges's responsibility to share information about certain reportable illnesses and symptoms with food employees was provided to the PIC. Reportedly, food employees have been informed of their responsibilities. PERSON IN CHARGE (PIC) - Printed information about allergy awareness, critical food handling items, and level 1 food safety training was provided to the PIC. CRITICAL VIOLATIONS - were not observed during the inspection. The PIC provides the oversight and control to make sure that critical violations that cause foodborne illnesses do not occur. PROCEDURES FOR COOKING, COOLING, REHEATING - The soup is heated, cooled, and reheated for hot holding. The soup is heated in the rethermolizer to 170 and held hot at 170. It is cooled in bags placed in an ice bath. After cooling to 41 degrees or less, the soup bags are placed flat on trays and placed in the walk in cooler. It is reheated to at least 165 in the rethermolizer. Soup must be reheated to at least 165 degrees within 2 hours. It must be cooled from 135 degrees to 41 degrees within 6 hours.