I - P / Employee Health
Person-in-charge supplies a copy of the Ohio Uniform Food Safety Code 3717-1-02.1 for employees to read and understand.
PIC demonstrated the ability to correctly answer employee questions regarding this section of code.
II - P / Good Hygienic Practices
There is a designated area of the reach in cooler for employee lunches, and employees are required to eat outside of the kitchen.
Recommend clearly labelling the portion of the cooler that is designated for employee food.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

IV - P / Demonstration of Knowledge
PIC demonstrated excellent knowledge of food safety.

V - P / Food from Approved Source
Foods are received from the following sources:
Northern Haserot, GFS, Marc's, Giant Eagle, RSVP
VI - P / Time/Temperature Controlled Safety Food
Observed ready to eat time/temperature controlled for safety foods at the time of inspection were properly date marked.

VII / Protection from Contamination
Observed food (ready-to-eat food items stored under raw shell eggs, food items stored under dripping condensate in the walk-in freezer) that was not properly protected from contamination by separation, packaging, and segregation at the 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 - P / Consumer Advisory
Observed a consumer advisory on the menu at the time of inspection for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.