Inspection Information | Facility Name: | Volunteers of America of Greater Ohio |
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Facility Type: | Non-Commercial FSO < 25000 sq. ft. |
[?] Inspection type: | Critical Control Point |
Inspection date: | 17-January-2018 |
Violations: A summary of the violations found during the inspection are listed below. |
I - P / Employee Health The operation had an employee health policy on file and demonstrated. |
II - P / Good Hygienic Practices Food employee was eating food in designated (dining) area. |
III - P / Preventing Contamination by Hand Hand washing facilities are properly supplied with soap, paper towels and hot water. |
IV - P / Demonstration of Knowledge The person in charge is Certified in Food Protection Level two serv-safe course. |
V - P / Food from Approved Source Foods are received from the following sources: Sysco and Dairyman's and Single Source. |
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 employee properly cleaning and sanitizing food contact surfaces. Observed sanitizing buckets in use. |
X-P / Chemical Toxic materials are properly identified and stored separate from food storage area's. |
Comments |
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Inspection was conducted with Amy Chapman Supervisor |