I / Employee Health
License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations.
The license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
Eating and drink is was only permitted in the cafe and not on with in the food preparation area.
III / Preventing Contamination by Hand
Corrected During Inspection Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
Gloves are properly provided and used when needed.
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 operation is in compliance with Chapter 3717-1 of the Administrative Code.
Person In Charge was able to provide the correct information when questioned by the inspector.
VI - P / Time/Temperature Controlled Safety Food
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.

VI - P / Time/Temperature Controlled Safety Food
Discussed with food employee the proper cooling of 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.
Cooling in bulk does not occur often at this location. A chill stick is used when needed and the food product is then moved the larger cooler in the managers office.
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.
Soups are being cooked the to temperature indicated on the food manufactures label before hot held.
X-P / Chemical
Toxic materials are properly identified and stored.