I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
I - P / Employee Health
Visible or known symptoms /or known diagnoses are reported by employees as required.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.
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 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.
The person in charge was able to correctly answer questions on food safety.
V - P / Food from Approved Source
Foods are received from the following sources: US foods
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.
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.
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.
X-P / Chemical
Toxic materials are properly identified and stored.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 11-February-2016