I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.

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

II - P / Good Hygienic Practices
Food employee was eating food in designated area.

III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.

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.
Managers would benefit from additional food safety training
VI / Time/Temperature Controlled Safety Food
Observed improper use of time as a public health control for up to six hours for cold foods on in the ice baths (drawers). Time as a public health control is required if ice baths are to be used for cold holding.
If time alone is used for up to six hours: the food shall be 41°F or less when removed from temperature control and shall not exceed 70°F within six hours; the food shall be monitored to ensure the food does not exceed 70°F during the six hour period, and shall be identified to indicate the time that the food is removed from 41°F or less and six hours past the point in time when the food is removed from temperature control; the food shall be discarded if the temperature exceeds 70°F, cooked and served at any temperature if ready-to-eat, or discarded within six hours when the food is removed from temperature control to prevent foodborne illness.
VI / Time/Temperature Controlled Safety Food
Observed improper reheating of food (Soup on the warmer) for hot holding.
Time/temperature controlled for safety food that is cooked, cooled and reheated for hot holding shall be reheated to 165°F within 2 hours for 15 seconds to destroy pathogens to prevent foodborne illness. Reheat the soups on the stove to the proper temperature for hot holding.
VI - P / Time/Temperature Controlled Safety Food
Observed 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.
Recommend breaking down large meats (turkey) into smaller portions when cooling under refrigeration.
X-P / Chemical
Toxic materials are properly identified and stored.