Food Inspection Reports

There are four possible “risk” levels of food licenses. The level is assigned based on the relative risk associated with how the business operates. Level one is the lowest risk and level four is the highest. Below is a brief description of the types of licenses:

• Risk Level 1 has very limited food handling or preparation. The business may provide things such as pre-packaged food or fountain drinks.
• Risk Level 2 may involve more employee food handling, but the type of food handling still constitutes a lower risk than a business that prepares a variety of food.
• Risk Level 3 involves a higher risk because of concerns for proper cooking procedures, proper holding temperatures, and processing raw food products.
• Risk Level 4 involves the greatest risk because it may involve serving raw, ready-to-eat potentially hazardous food; serving food to a primarily high-risk clientele, or preparing food which requires multiple temperature controls to preclude bacterial growth.

This inspection is conducted in a level 4 retail food establishment to determine that all procedures are being conducted according to Chapter 3717 of the Ohio Administrative Code.

These are violations that if left uncorrected, are more likely to contribute to foodborne illness. Examples of critical violations include improper cooking temperatures and improper holding temperatures.

These are foods which require temperature control. This includes meats that are raw or cooked, cooked vegetables, raw seed sprouts; or cut melons.

All TCS food must be held at 41 °F or below or at 135 Degrees Fahrenheit or above. The area between is often referred to as the “Danger Zone”. This is the temperature range that allows certain bacteria to multiply rapidly.