| Inspection Information | Facility Name: | Med-central Health Systems - Mansfield |
|---|---|
| Facility Type: | Commercial FSO < 25000 sq. ft. |
| [?] Inspection type: | Critical Control Point |
| Inspection date: | 03-February-2012 |
| No observations were documented at the time of inspection. |
| Comments |
|---|
| VII. Cooking, Reheating, Cooling, Hot and Cold Holding Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within |