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\u003Cbr>Arcunum  \u003Cbr>UFW   |  |  | Check one  \u003Cbr>□FSO □ RFE   |  |  |  |  | License Number  \u003Cbr>1014   |  | Date  \u003Cbr>4/224   |\n| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |\n| 311 5 AlbrishT 5厂   |  |  | City/State/Zip Code  \u003Cbr>Arcaucu  \u003Cbr>0H 45304   |  |  |  |  |  |  |  |\n| License holder  \u003Cbr>Arcune  \u003Cbr>VFl     |  |  | 50   |  |  |  | 30   |  | Category/Descriptive  \u003Cbr>MC35   |  |\n| Type of Inspection (check all that apply)  \u003Cbr>d tLontm Pnk/ESO)□Proc8SSRevewRFE   L  VaanCe  ReVl  \u003Cbr>□ Foodborne □30 Dav □ Complaint □Pre-licensina □ Consultation   |  |  |  |  |  |  |  | Follow up date (if required)   |  | Water sample date/result  \u003Cbr>(if required)   |\n|  |  |  |  |  |  |  |  |  |  |  |\n| FOODBORNE ILLNESS RISK EACTORS AND PUBLIC HEALTH INTERVENTIONS   |  |  |  |  |  |  |  |  |  |  |\n| Mark designated compliance status(IN,OUT,N/O,N/A)for each numbered item:IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable   |  |  |  |  |  |  |  |  |  |  |\n| Compliance Status   |  |  |  |  | Compliance Status   |  |  |  |  |  |\n| Supervislon   |  |  |  |  | TIme/Temperature Controlled for Safety Food (TCS food)   |  |  |  |  |  |\n| 1   | 回IN □OUT口N/A   | Person in charge present,demonstrates knowledge,and  \u003Cbr>performs duties   |  |  | 口TN □ OUT  \u003Cbr>23  \u003Cbr>□N/A口N/O   |  |  | Proper date marking and disposition   |  |  |\n| 2   | DÍN □OUT □N/A   | Certified Food Protection Manager   |  |  | □IN □ OUT  \u003Cbr>24  \u003Cbr>□N/A□ N/O   |  |  | Time as a public health contro!:procedures &records   |  |  |\n|  |  | Employee Health   |  |  |  |  |  |  |  |  |\n| 3   | IN □OUT □N/A   | Management.food emplovees and conditional emplovees  \u003Cbr>knowledge,responsibilities and reporting   |  |  | Consumer Advisory   |  |  |  |  |  |\n|  |  |  |  |  | □IN □ OUT  \u003Cbr>25  \u003Cbr>□N/A   |  |  | Consumer advisory provided for raw or undercooked foods   |  |  |\n| 4   | □OUT □N/A  \u003Cbr>CIN   | Proper use of restriction and exclusion   |  |  |  |  |  |  |  |  |\n| 5   | □IN  \u003Cbr>□OUT □N/A   | Procedures for responding to vomiting and diarrheal events   |  |  | Highly Susceptible Populations   |  |  |  |  |  |\n|  | Good Hygienic Practices   |  |  |  | 26   | □IN口OUT  \u003Cbr>□NYA   |  | Pasteurized foods used:prohibited foods not offered   |  |  |\n| 6   | □OUTN/O  \u003Cbr>□IN   | Proper eating,tasting,drinking,or tobacco use   |  |  |  |  |  |  |  |  |\n| 7   | □IN  \u003Cbr>□OUT □ N/O   | No discharge from eyes,nose,and mouth   |  |  | Chemical   |  |  |  |  |  |\n|  | Pr   | eventing Contamination by Hands   |  |  | 27   | □IN □ OUT  \u003Cbr>□N/A   |  | Food additives:approved and properly used   |  |  |\n| 8   | 回爪口OUT □N/O   | Hands clean and properly washed   |  |  |  |  |  |  |  |  |\n| 9   | □IN □OUT  \u003Cbr>□NA□N/O   | No bare hand contact with ready-to-eat foods or approved  \u003Cbr>alternate method properly followed   |  |  | 28   | □N □ OUT  \u003Cbr>□N/A   |  | Toxic substances properly identified.stored.used   |  |  |\n|  |  |  |  |  | Co   |  |  | nformance with Approved Procedures   |  |  |\n| 10   | AIN口OUT口N/A   | Adequate handwashing facilities supplied &accessible   |  |  | 29   | □IN □OUT  \u003Cbr>□N/A   |  | Compliance with Reduced Oxygen Packaging,other  \u003Cbr>specialized processes,and HACCP plan   |  |  |\n|  | Approved Source   |  |  |  |  |  |  |  |  |  |\n| 1   | □N □OUT   | Food obtained from approved source   |  |  | 口IN □OUT  \u003Cbr>30  \u003Cbr>回N/A口N/O   |  |  | Special Requirements:Fresh Juice Production   |  |  |\n| 12   | □IN □OUT  \u003Cbr>□N/A-DN/O   | Food received at proper temperature   |  |  |  |  |  |  |  |  |\n|  |  |  |  |  | □ OUT  \u003Cbr>□IN  \u003Cbr>31  \u003Cbr>□N/A □N/O   |  |  | Special Requirements:Heat Treatment Dispensing Freezers   |  |  |\n| 13   | 口IN □OUT   | Food in good condition,safe,and unadulterated   |  |  |  |  |  |  |  |  |\n| 14   | □IN □OUT  \u003Cbr>□NA □N/O   | Required records available:shellstock tags.parasite  \u003Cbr>destructio","cbCaiuou0ayL57a9","https://ap.wps.com/l/cbCaiuou0ayL57a9","pdf",481082,"English","# State of Ohio\n## Food Inspection Report\n## Compliance Status Checklist\n## Foodborne Illness Risk Factors and Public Health Interventions\n## Special Requirements and Critical Control Point Inspection","[{\"question\":\"What information does the Ohio Food Inspection Report include about the facility?\",\"answer\":\"It includes the state of Ohio report header and facility identification fields such as name of facility, license number, and the inspection date.\"},{\"question\":\"How are inspection results recorded in the checklist?\",\"answer\":\"Each numbered requirement is marked with a compliance status such as IN, OUT, N/O (not observed), or N/A (not applicable).\"},{\"question\":\"Which topics are covered under foodborne illness risk factors and public health interventions?\",\"answer\":\"The report covers food preparation practices and employee behaviors linked to foodborne illness, along with control measures such as time/temperature control, hygiene practices, contamination prevention, and related intervention procedures.\"}]","State of Ohio - Food Inspection Report | PDF",1790037252]