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

I - P / Employee Health
The operation had an employee health policy on file.
Policy is reviewed with employee upon hiring.
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.

II - P / Good Hygienic Practices
Food employees eat food in a designated area (break room).

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
Observed food employee washing hands when required.

IV - P / Demonstration of Knowledge
The person in charge was not Certified in level 2 Food Protection from ODH.

IX - P / Highly Susceptible Populations
Pasteurized eggs are used if served partially cooked.

IX - P / Highly Susceptible Populations
Raw shells eggs are only used for baking and individual orders served immediately.

V - P / Food from Approved Source
Per discussion with PIC, foods are inspected to ensure they are being received at the proper temperature, in good condition, safe and unadulterated.

V - P / Food from Approved Source
Foods are received from the following sources: Northern Haserot, GFS, Blue Ribbon

VI / Time/Temperature Controlled Safety Food
Time as a public health control was being used without the proper written procedures.
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.
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.

VI - P / Time/Temperature Controlled Safety Food
Food employee was observed reheating foods for hot holding to 165°F within two hours.

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 ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.

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

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