I - P / Employee Health
The operation had an employee health policy on file.

II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.

III / Preventing Contamination by Hand
Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands.
III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.

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.

V - P / Food from Approved Source
Foods are received from the following sources: Stanton Middle School

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
Discussed with 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.
Rarely are TCS foods cooled in bulk. If items are cooled, they are re-heated to 165 °F and used first the next day or with in 2 days.
VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces.

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