I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
Recommend including the list of reportable illnesses specified in 3717-1-02.1 of the Ohio Uniform Food Safety Code to the operation's illness policy. (Campylobacter, Cryptosporidium, Cyclospora, Entamoeba histolytica, shiga toxin-producing E. coli {STEC}, Giardia, Hepatitis A, Norovirus, Salmonella, Typhus, Shigella, Cholera, Yersinia)
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
Employees appeared neatly dressed and clean at the time of inspection.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

IV - P / Demonstration of Knowledge
The person-in-charge demonstrated excellent knowledge of food safety at the time of inspection.

IX - P / Highly Susceptible Populations
Pasteurized eggs are used if served partially cooked.

IX - P / Highly Susceptible Populations
Raw or partially cooked animal foods and raw seed sprouts are not being served.

V - P / Food from Approved Source
There have been no changes in food suppliers for the operation since the previous inspection.

VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces.

VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
Ensure that cleaned food equipment is also protected from contamination by not storing it under sources of leaks and ensuring storage surfaces are maintained easily cleanable.