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.

IX - P / Highly Susceptible Populations Raw or partially cooked animal foods and raw seed sprouts are not being served.

VII - P / Protection from Contamination Observed raw animal foods separated by type 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 and pasta are cooked, cooled, and reheated for hot holding. The soup is cooled in an ice bath then placed in smaller containers and put in the walk in cooler. It is reheated within 2 hours to at least 165 degrees. Check with your thermometer to ensure that the soup cools from 135 to 41 within 6 hours. If it does not, place the soup in pans no more than 2 inches deep to finish cooling. The pasta is cooled with running cool water and ice. again place the pasta in shallow pans and place in the walk in cooler to complete the cooling.