I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
PIC is developing an employee handbook that will address management policy for employee illnesses.
II - P / Good Hygienic Practices
Food employee was using tobacco in designated area.
PIC stated that 2 different places outside the building are designated for smoking.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate and conveniently located for employees.
Remember to make sure handwashing sinks are not used for any other purpose and are accessible to employees at all times.
IV - P / Demonstration of Knowledge
PIC demonstrated satisfactory knowledge of food safety at the time of inspection.
Discussed proper handwashing and glove use, proper hot & cold holding temperatures.
V - P / Food from Approved Source
Foods are received from the following sources: US Foods, RSVP, Acme, GFS, and Giant Eagle
Ensure that food transported to the facility is maintained at 41 degrees Fahrenheit or less.
VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Observed ready-to-eat, time/temperature controlled for safety food at the time of inspection that had been date marked was not properly discarded when required.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness. PIC discarded the food.
VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Observed refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required. PIC discarded food.
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.

VIII / Consumer Advisory
Observed the consumer is not properly advised of the risk of consuming raw or undercooked animal foods because there is no consumer advisory on the menu.
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. Provide an appropriate consumer advisory for the menu items that may be served undercooked.