| I - P The person in charge properly applies restrictions and exclusions for ill employees.  |
| III - P Hand washing facilities are properly supplied. |
| III - P Observed food employee washing hands when required. |
| IV - P The person in charge is Certified in Food Protection |
| VI - P Observed food employee cooking foods to the required temperatures. |
| VI - P Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |
| VII - P Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display. |
| VIII - P Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. |
| X-P Toxic materials are properly identified and stored. |
| XI Observed a process that requires a variance. Documentation of heating and cooling temperatures as described in variance approval granted by ODH not available at this time. Ensure that documentation is available to the Fairfield Department of Health for review during inspection. |