I - P / Employee Health
The operation had an employee health policy on file.

I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.

II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.

II - P / Good Hygienic Practices
Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.

III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

III - P / Preventing Contamination by Hand
Observed food employee changing gloves when required.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
PIC has obtained a level 2 ODH certification.
V - P / Food from Approved Source
Foods are received from the following sources: US foods

V - P / Food from Approved Source
Per discussion with management and employees, foods are being received at the proper temperature, in good condition, safe and unadulterated.

VI - P / Time/Temperature Controlled Safety Food
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.

VI - P / Time/Temperature Controlled Safety Food
Per discussion with management, food employee's are cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
Observed acceptable methods for rapid cooling (ice wand and shallow pans).
VI - P / Time/Temperature Controlled Safety Food
Food employee was observed reheating foods for hot holding to 165°F within two hours.

VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.

VI - P / Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
Observed temperature logs with acceptable measurements.
VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces.
Ensure surfaces are clean before sanitizing.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

VIII - P / Consumer Advisory
Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.

VIII - P / Consumer Advisory
Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.

X-P / Chemical
Toxic materials are properly identified and stored.

X-P / Chemical
No unapproved food or color additives are used.

X-P / Chemical
Sulfites are not applied to fresh fruits or vegetables intended for raw consumption.