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

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

II - P / Good Hygienic Practices
Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.

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

III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
PIC attended the City of Kent Food Safety Basics class in 2014.
V - P / Food from Approved Source
Foods are received from the following sources: Sysco, Giant Eagle, Acme

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.

VI - P / Time/Temperature Controlled Safety Food
Observed food employee 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.
Discussed the proper cooling procedures at the time of inspection
VI - P / Time/Temperature Controlled Safety Food
Food employee was observed reheating foods for hot holding to 165°F within two hours.
Discussed the proper reheating procedures at the time of inspection
VII / Protection from Contamination
Observed food that was not properly protected from contamination by separation, packaging, and segregation.
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.
X-P / Chemical
Toxic materials are properly identified and stored.