I - P / Employee Health
Visible or known symptoms /or known diagnoses are reported by employees as required.

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

I - P / Employee Health
The operation had an employee health policy on file.

I - P / Employee Health
The person in charge reports any known reportable foodborne diseases to the licensor as required.

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

III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

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

IV - P / Demonstration of Knowledge
The PIC food safety knowledge is adequate.
Provide proper certification (Level 2 training) by 3/1/17.
V - P / Food from Approved Source
PIC obtains all food from approved sources (GFS, Giant Eagle, Marc's, etc.)

VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Observed refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (hot dogs and sloppy joe).
The PIC discarded the hot dogs and sloppy joe. Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
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.

VII / Protection from Contamination
Corrected During Inspection Observed several bags of bread stored in a shipping box that contained raw fish at time of inspection.
The bread was discarded.
VII / Protection from Contamination
Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw beef was stored over RTE food in the walk in cooler and the reach in freezer at time of inspection.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
VIII / Consumer Advisory
The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Observed an inadequate consumer advisory on the menu at time of inspection.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
X / Chemical
Observed toxic materials improperly identified, stored and used. Observed two rodent poison stations in the kitchen at time of inspection. Observed a large volume of unapproved chemicals (paints, pesticides, herbicides, etc.) stored in the mop room at time of inspection. Observed an unknown chemical stored in a spray bottle near the food preparation sink at time of inspection.
Toxic substances shall be properly identified, stored, and used.