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

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

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.

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

IV - P / Demonstration of Knowledge
The operation is in compliance with Chapter 3717-1 of the Administrative Code.
ODH Certification in Food Protection will be required March 1, 2017
VI / Time/Temperature Controlled Safety Food
Ready-to-eat, time/temperature controlled for safety food (feta cheese) that had been date marked was not properly discarded when required.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness. If foods are frozen to extend the life of the product, develop a procedure to ensure all employees understand the process.
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.
No temperature violations observed
VII / Protection from Contamination
Equipment food-contact surfaces (cutting boards) were not being sanitized as often as required.
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness. Food preparation surfaces shall be washed, rinsed and sanitized every 4 hours.
VII - P / Protection from Contamination
Observed raw animal foods separated by type during storage, preparation, holding, and display.

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