I - P / Employee Health
Visible or known symptoms /or known diagnoses are reported by employees as required.
Operation has a small staff and maintains an informal reporting policy. PIC is aware of signs and symptoms associated with reportable illnesses.
III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.

IV - P / Demonstration of Knowledge
The operation is in compliance with Chapter 3717-1 of the Administrative Code.
PIC demonstrated excellent knowledge of food safety.
V - P / Food from Approved Source
Foods are received from the following additional source.:
Mexican Food Products from Akron, Ohio
VI / Time/Temperature Controlled Safety Food
Observed time/temperature controlled for safety foods were 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, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. Refrigerated TCS foods that were not held at a temperature that is 41°F or less should not be served. PIC discarded the sweet potatoes at the time of inspection.
VI - P / Time/Temperature Controlled Safety Food
Discussed the cooling of 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.
Operation cools cooked TCS foods (beans, potatoes, etc) using shallow pans.
VII / Protection from Contamination
Observed food preparation equipment and surfaces (spatulas, cutting surfaces) were not adequately protected from contamination at the time of inspection.
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
VII - P / Protection from Contamination
Observed raw animal foods separated by type during storage, preparation, holding, and display.