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

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

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

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.

VI / Time/Temperature Controlled Safety Food
Time as a public health control was being used without the proper written procedures for the grille food toppings (cut tomatoes, cut lettuce, cheese, etc.) and special service line.
Written procedures shall be maintained in the operation and made available to the licensor if time as a public health control is used before cooking, display, sale or service of time/temperature controlled for safety food to limit the growth of pathogens to prevent foodborne illness. All leftover TCS foods are required to be discard at the end of service and not re-use for the next service day.
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.
Ice bath, cold holding (smaller portions) and freezing products are all ways that foods a cooled.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

X / Chemical
Observed toxic materials improperly stored over clean side of ware washing line.
Toxic substances shall be properly identified, stored, and used.
X-P / Chemical
Toxic materials are properly identified.