I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
Recommend adding a written form that informs volunteers of illnesses that prohibit them from working with food. Please use the State of Ohio Uniform Food Safety Code 3717-1-02.1 as a reference.
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.
PIC properly excludes volunteers experiencing these symptoms from working with food.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
Observed employees working with food were wearing gloves as required.
IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection

V - P / Food from Approved Source
Operation does not receive any food hot. Foods are received from the following sources:
Ohio Association of Food Banks, 15 licensed Food Service Operations. Continue to monitor all TCS food to ensure that is it received and held at 41 degrees Fahrenheit or less.
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.

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