I - P / Employee Health
The operation had an employee health policy on file.
Recommend posting this policy with in the kitchen
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.

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.
Person In Charge is very knowledgeable in Food Safety.
VI - P / Time/Temperature Controlled Safety Food
Discussed with food employee that 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.
Chill stick, ice baths and smaller portions are all used when needed. Foods shall not be cooled in sealed zip lock bags.
VI - P / Time/Temperature Controlled Safety Food
Observed cold foods being held at 41°F or below.
No temperature violations were observed.
VII - P / Protection from Contamination
Observed raw animal foods separated by type during storage, preparation, holding, and display.
Foods were stored based on the minimal cooking temperatures.
X-P / Chemical
Toxic materials are properly identified and stored.