I - P / Employee Health
The operation had a good written employee health policy on file.
Recommended including specific reportable illnesses and reporting requirements as specified in 3717-1-02.1 of the Ohio Uniform Food Safety Code.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
Observed operation maintains a designated area for the storage of employee personal items.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.
Observed employees properly washing hands at appropriate times.
IV - P / Demonstration of Knowledge
Person in charge demonstrated excellent knowledge of food safety.

V - P / Food from Approved Source
Foods are received from the following sources: Sysco
Recommend measuring receiving temperatures and maintaining temperature logs for TCS foods.
VI / Time/Temperature Controlled Safety Food
Ready-to-eat, time/temperature controlled for safety food 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.
VIII - P / Consumer Advisory
Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.