I - P / Employee Health
Visible or known symptoms /or known diagnoses are reported by employees as required.
Work on Developing a employee illness log and illness policy.
II - P / Good Hygienic Practices
Food employee was eating food in designated area.

II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
No issues observed or discussed. Recommend having this in place in employee manual
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

IV - P / Demonstration of Knowledge
The operation is in compliance with Chapter 3717-1 of the Administrative Code.

V - P / Food from Approved Source
Foods are received from the following sources: US Foods

VI / Time/Temperature Controlled Safety Food
Observed improper method for cooling TCS foods. Observed chicken wings were cooling at room temperature at the time.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. (1) Cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 70°F to 41°F or less. Recommend using sheet trays or shallow pans. Provide a tray cart that can be rolled into the walk-in cooler.
VI / Time/Temperature Controlled Safety Food
Time as a public health control was being used without the proper written procedures at the time of inspection
Written procedures shall be maintained for eggs and pancake batter foods in the operation and made available to the licensor if time as a public health control is used before cooking, display, sale or service of time/temperature controlled for safety food to limit the growth of pathogens to prevent foodborne illness.
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

VIII / Consumer Advisory
The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
X-P / Chemical
Toxic materials are properly identified and stored.