I - P / Employee Health
The operation had an employee health policy on file.
A binder was observed with employee signed reporting agreements.
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.

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

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

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

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 properly supplied.

III - P / Preventing Contamination by Hand
Observed food employee washing hands when required.
Ensure all employees wash hands when arriving to work and before starting a task.
IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
PIC has level 2 ODH certificate.
V - P / Food from Approved Source
Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
Recieving logs are being kept.
V - P / Food from Approved Source
Foods are received from the following sources: Stanton Middle School

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
Observed food employee cooking foods to the required temperatures.
Pizza and corn dogs were being cooked to required temperature at the time of inspection.
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 - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

X / Chemical
Observed toxic materials (sanitizer) improperly used according to the label.
Toxic substances shall be properly identified, stored, and used.