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

I - P / Employee Health
The operation had an employee health policy on file.
Sick policy was verbal. Please incorporate a written sick policy.
I - P / Employee Health
The person in charge reports any known reportable foodborne diseases to the licensor as required.

II - P / Good Hygienic Practices
Food employee was eating food in designated area.
The FSO has designated tables near the bar for employees to take breaks on.
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
Observed food employee changing gloves when required.

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

III - P / Preventing Contamination by Hand
Corrected During Inspection Hand washing facilities are adequate, conveniently located and accessible for employees.
Ensure hand sink is accesible at all times.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection (level 1).
A level 2 ODH certificate shall be obtained.
V - P / Food from Approved Source
Foods are received from the following sources: Restaraunt Depot, Three River Enterprise, Tink Holl

V - P / Food from Approved Source
Per discussion with PIC, foods are being received at the proper temperature, in good condition, safe and unadulterated.
PIC stated cook are responsible for inspecting foods when recieved.
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
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.

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 food employee 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.
Shallow pans are being used.
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

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

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