Inspection Information
Facility Name: Roosters Mansfield
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Critical Control Point
Inspection date: 09-May-2017
Violations: A summary of the violations found during the inspection are listed below.
I / Employee Health
Facility has an employee reporting illness agreement that is done as a part of a new hire process in their handbook. Signed copies are kept in the office at the facility.

II / Good Hygienic Practices
Food employees had some drinks in food preparation areas that were not proper (no lids on glasses or containers with screw cap lids). Did not observe any discharge from eyes, nose or mouth.
PIC shall ensure that employees that are drinking during food prep times do so in a manner that will prevent contamination (i.e. cup with lid and straw) or else in designated areas only.
III / Preventing Contamination by Hand
Adequate handwashing sinks were available and supplied with paper towels and soap. Hands were in a clean condition and properly washed when required.

IV / Demonstration of Knowledge
PIC was level 2 ServSafe Certified and had good knowledge of the Ohio Food Code. When asking questions, was able to correctly answer.

V / Food from Approved Source
All foods come from an approved source (GFS).

VI / Time/Temperature Controlled Safety Food
All cold holding TCS foods were at proper temperature at 41*F or below, with the exception of buttermilk being stored next to the heat lamp to bread chicken. All hot holding TCS foods were at proper temperature of 135*F or above.
Facility is now using time in lieu of temperature for buttermilk. Copy of procedure is kept on file. PIC is looking at getting a new piece of equipment that will allow buttermilk to be at 41*F or below.
VII / Protection from Contamination
All foods were properly stored. Raw chicken is properly segregated from other foods. Pizza in pizza prep refrigerator did not contain a proper cover.
Instructed PIC to properly place a cover over pizza. PIC voluntarily discarded pizza saying it should not have been in there anyway.
VIII / Consumer Advisory
Menu properly has a consumer advisory stating "All hamburgers and chicken are cooked to minimum required temperatures. Upon request, we will cook your hamburger to your specifications, however consuming raw or undercooked meat may increase your risk of foodborne illness."

X / Chemical
Chemical use and storage were proper.

XI / Conformance with Approved Procedures
This facility is now using time in lieu of temperature for buttermilk at the chicken breading session.
PIC shall ensure that proper proceedures are implemented. Procedure for time stamping must be done for each batch and proper discard time for each batch.