I - P / Employee Health
The person in charge (PIC) properly applies restrictions and exclusions for ill employees.
The PIC described symptoms for which an employee may be excluded from working with food. The PIC has familiarity with illnesses specified in OAC 3717-1-02.1 which are required to be reported.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
Observed all employees were cleanly dressed, using proper hair restraint, and gloves when appropriate.
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
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
The PIC demonstrated knowledge by correctly answering questions regarding food safety.
V - P / Food from Approved Source
Foods are received from the following sources:
McLane
VI - P / Time/Temperature Controlled Safety Food
Observed ready to eat time/temperature controlled for safety foods being properly date/time marked, and discarded when required.
Until the cold line prep cooler is repaired, all RTE, TCS foods held in this equipment will be time marked with unused portions discarded after 4 hours. Foods will be restocked from walk-in cooler supplies.
VI - P / Time/Temperature Controlled Safety Food
The PIC stated that foods reheated for hot holding are reheated to 165°F within 30 minutes.
Foods held hot the previous day were cooled to 41°F within 45 minutes using an ice bath.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

X-P / Chemical
Toxic materials are properly identified and stored.