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The form records facility identification, license number, date, inspection authority, and selected inspection types such as standard inspections, process review, variance review, follow-up, and consultation. It lists numbered public health risk and compliance items, requiring marked compliance status (IN, OUT, N/A, N/O) and includes sections for critical control point checks and process review outcomes. It also references related food safety practices and special requirements.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/state-of-ohio-food-inspection-report-food-inspection-checklist/512383/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/state-of-ohio-food-inspection-report-food-inspection-checklist/512383.png","ImageObject",300,407,{"name":92,"@type":93},"Aditya","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-11","2026-10-06",true,{"@type":102,"interactionType":103,"userInteractionCount":44},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What compliance status markings are used in the report?","Question",{"text":112,"@type":113},"The report uses marked compliance statuses including IN (in compliance), OUT (not in compliance), N/O (not observed), and N/A (not applicable).","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What kinds of inspections can be selected on this form?",{"text":117,"@type":113},"The form allows selecting applicable inspection types such as Standard, Critical Control Point (FSO), Process Review (RFE), Variance Review, Follow up, Foodborne, 30 Day, Complaint, Pre-licensing, and Consultation.",{"name":119,"@type":110,"acceptedAnswer":120},"What is the role of public health interventions and risk factors in the checklist?",{"text":121,"@type":113},"Risk factors are described as food preparation practices and employee behaviors linked to foodborne illness. Public health interventions are control measures intended to prevent foodborne illness or injury.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},512383,1791504357,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":44,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":14,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":24,"preview_page_count":4},962085564549,"https://ap-avatar.wpscdn.com/davatar_085a072bc5b1113ac321206ff7593b45","State of Ohio  \nFood Inspection ReportAuthority:Chapters 3717 and 3715 Ohio Revised Code  \n\n| Name of facllity  \u003Cbr>北  A(   |  |  | Check one  \u003Cbr>□ FSO □ RFE   |  |  |  |  | License Number  \u003Cbr>7   |  | Date   |\n| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |\n| Addres  \u003Cbr>375Giujs,eo-   |  |  | f  \u003Cbr>r  \u003Cbr>(“3!  \u003Cbr>(   |  |  |  |  |  |  |  |\n| License holder  \u003Cbr>Cle3(Uxixc   |  |  | U   |  |  |  | Travel Time   |  | Category/Descriptive  \u003Cbr>(   )   |  |\n| Type of Inspection (check all that apply)  \u003Cbr>四Standard   回Crilical Control Point (FSO)□Process Review(RFE)□Variance Review □Follow up  \u003Cbr>□Foodborne □30 Day □ Complaint □Pre-licensing □ Consultation   |  |  |  |  |  |  |  | Follow up date (if required)   |  | Water sample date/result  \u003Cbr>(if required)   |\n|  |  |  |  |  |  |  |  |  |  |  |\n| FOCDBORNELLNESS RISKEAOIORSGAND PUBLIC HEALTHNTERVENTIONS   |  |  |  |  |  |  |  |  |  |  |\n| Mark deslanated compllance status fIN.QUT.N/Q.NA)for each numbered item:IN=in compliance OUT=not in complianoe N/O=not observed N/A=not applicable   |  |  |  |  |  |  |  |  |  |  |\n| Compliance Status   |  |  |  |  | Compllance Status   |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |\n| 1   | □IN □OUT □NIA   | Person in charge present,demonstrates knowledge,and  \u003Cbr>performs dutles   |  |  | 回IN □OUT  \u003Cbr>23  \u003Cbr>口NA口N/O   |  |  | Proper date marking and disposition   |  |  |\n| 2鑫  \u003Cbr>3   | □OUT □NA  \u003Cbr>□IN   | Cerified Food Protection Manager   |  |  | □IN □OUT  \u003Cbr>24.  \u003Cbr>口NA□ N/O   |  |  | TIme as a public health control:procedures &records   |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |\n|  | □OUT □NA  \u003Cbr>□IN   | Management,food employees and conditional employees;  \u003Cbr>knowledge,responsibiities and reporting   |  |  |  |  |  |  |  |  |\n|  |  |  |  |  | □IN □ OUT  \u003Cbr>25  \u003Cbr>口N/A   |  |  | Consumer advisory provided for raw or undercooked foods   |  |  |\n| 4   | □OUT  \u003Cbr>口IN  \u003Cbr>口NA   | Proper use of restniction and exclusion   |  |  |  |  |  |  |  |  |\n| 5  \u003Cbr>6   | □N  \u003Cbr>□OUT口NA   | Procedures for responding to vomiting and diarrheal events   |  |  |  |  |  |  |  |  |\n|  |  |  |  |  | 口IN□OUT  \u003Cbr>26  \u003Cbr>□N/A   |  |  | Pasleurized foods used;prohibited foods not offered   |  |  |\n|  | 口IN  \u003Cbr>□ N/O  \u003Cbr>□OUT   | Proper eating,tasting,drinking,or tobacco use   |  |  |  |  |  |  |  |  |\n| 7   | DIN  \u003Cbr>口OUT口N/O   | No discharge from eyes,nose,and mouth   |  |  |  |  |  |  |  |  |\n|  |  | 复Yo   gif区   |  |  | □IN □ OUT  \u003Cbr>27  \u003Cbr>EN/A   |  |  | Food additives:approved and properly used   |  |  |\n| 8   | □ OUT □N/O  \u003Cbr>□IN   | Hands clean and properly washed   |  |  |  |  |  |  |  |  |\n| 9   | □IN □OUT  \u003Cbr>□NA□N/O   | No bare hand contac with ready-to-eat foods or approved  \u003Cbr>alternale method properly followed   |  |  | 口IN □ OUT  \u003Cbr>28  \u003Cbr>□N/A   |  |  | Toxic substances properly ldentifled,stored,used   |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |\n| 10  \u003Cbr>11   |  □IN □OUT □N/A  \u003Cbr>□IN □OUT   | Adequate handwashing faclities supplied &accessible  \u003Cbr>Food obtained from approved source   |  |  | □IN □OUT  \u003Cbr>29  \u003Cbr>口N/A   |  |  | Compliance with Reduced Oxygen Packaglng,other  \u003Cbr>specialzed processes,and HACCP plan   |  |  |\n|  |  |  |  |  | □ OUT  \u003Cbr>回IN  \u003Cbr>30  \u003Cbr>□NA □N/O   |  |  | Special Requirements:Fresh Juice Production   |  |  |\n| 12   | 白IN □OUT  \u003Cbr>□NA □N/O   | Food recelved al proper temperature   |  |  |  |  |  |  |  |  |\n|  |  |  |  |  | □OUT  \u003Cbr>IN  \u003Cbr>31,  \u003Cbr>口N/A □ N/O   |  |  | Special Requirements:Heat Treatment Dispenslng Freezers   |  |  |\n| 13   | 口N OUT   | Food in good conditlon,safe,and unadulterated   |  |  |  |  |  |  |  |  |\n| 14   | CIN □OUT  \u003Cbr>口NA□N/O   | Required records avalilable:shelistock tags,parasite  \u003Cbr>destruction   |  |  | □OUT  \u003Cbr>□IN  \u003Cbr>32  \u003Cbr>口NA□N/O   |  |  | Special Requirements:Custom Processing   |  |  |\n|  |  |  |  |  | □IN □OUT  \u003Cbr>33.  \u003Cbr>□N/A口N/O   |  |  | Special Requirements:Bulk Water Machine Crilerla   |  |  |\n| 15   | ","cbCaij2XKmau70Dz","https://ap.wps.com/l/cbCaij2XKmau70Dz","pdf",149507,"English","# Inspection Overview\n## Inspection Types and Authority\n## Compliance Status Items\n## Critical Control Point and Process Review","[{\"question\":\"What compliance status markings are used in the report?\",\"answer\":\"The report uses marked compliance statuses including IN (in compliance), OUT (not in compliance), N/O (not observed), and N/A (not applicable).\"},{\"question\":\"What kinds of inspections can be selected on this form?\",\"answer\":\"The form allows selecting applicable inspection types such as Standard, Critical Control Point (FSO), Process Review (RFE), Variance Review, Follow up, Foodborne, 30 Day, Complaint, Pre-licensing, and Consultation.\"},{\"question\":\"What is the role of public health interventions and risk factors in the checklist?\",\"answer\":\"Risk factors are described as food preparation practices and employee behaviors linked to foodborne illness. Public health interventions are control measures intended to prevent foodborne illness or injury.\"}]","State of Ohio Food Inspection Report - Food Inspection Checklist | PDF",1791269778]