I - P / Employee Health
The operation had an employee health policy on file.
Posted within the kitchen
II - P / Good Hygienic Practices
Food employee was eating food in designated area.

III - P / Preventing Contamination by Hand
Observed food employee washing hands when required.

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.

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

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.

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.
PIC stated that she does not have to cooling foods in bulk because lunch orders are taken by the teachers. No carry over at this location.
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.

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