I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
The PIC accurately described sign/symptoms for which an employee may be excluded from working with food. Discussed examples of illnesses, listed in 3717-1-02.1 of the Ohio Uniform Food Safety Code, which are required to be reported.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
PIC stated that employees are required to eat only in a designated area. Employees who smoke must do so outside the facility.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
Observed multiple employees washing hands when required. Consider providing an additional handwashing sink near the main warewashing area or an additional employee to limit potential contamination of clean food equipment.
IV - P / Demonstration of Knowledge
The person in charge demonstrated knowledge of food safety by correctly answering questions about food safety.

V - P / Food from Approved Source
Foods are received from the following sources: US Foods
Recommend designating at least one person responsible for ensuring food arrives at an acceptable temperature, and that packaged foods arrive intact with no signs of dents or tears that might expose them to contamination.
VI / Time/Temperature Controlled Safety Food
Observed time/temperature controlled for safety food (blue cheese on cold line) was not being held at the proper temperature at the time of inspection.
Except during preparation, cooking, or cooling, or when time is used as a public health control, refrigerated time/temperature controlled for safety food shall be held at 41°F or less to limit the growth of pathogens to prevent foodborne illness. Provide a lid that protects refrigerated food items on the cold line from external sources of heat.
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.

VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces.
Use the sanitizer test kit at least once per day for the main dishwasher to ensure it continues to sanitize properly in the event the audible alarm might fail.
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

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.