I - P / Employee Health
Observed the operation had an employee health policy on file.
Health policy is reviewed with employees at the time of hire and every other year. Recommend including a list of all reportable illnesses and procedures to be followed when excluding ill employees from working with food.
II - P / Good Hygienic Practices
Food employees appeared cleanly dress with appropriate hair restraint.
The operation properly restricts employees working with food from using cell phones.
II - P / Good Hygienic Practices
Operation maintains active pest control surveillance through Ravenna Pest Control

III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.
All handwashing sinks were properly provisioned with hand cleanser, hot and cold water, and paper towels.
IV - P / Demonstration of Knowledge
PIC demonstrated excellent knowledge of food safety.
Recommend staffing at least one person per shift who is certified in food safety.
V - P / Food from Approved Source
There have been no changes to food suppliers for this operation.

VI - P / Time/Temperature Controlled Safety Food
Observed time/temperature controlled for safety foods (raw shell eggs) being properly held using a 3 hour time limit as a public health control; the operation had a written procedure on file which was posted, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
Recommend adding a step to this procedure that includes measuring the temperature when food is removed from refrigeration.
VII / Protection from Contamination
Observed food was in contact with an unclean surface of a portion container used as a scoop for diced tomatoes at the time of inspection.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment. A scoop may be stored in the tomatoes if it is stored with the handle above the top of the food and the container. PIC removed the portion container from the tomatoes.
VII / Protection from Contamination
Corrected During Inspection Observed equipment food-contact surfaces and utensils were not being sanitized properly by the warewashing machine at the time of inspection.
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness. PIC adjusted the sanitizer feed at the time of inspection so that the warewashing machine was properly sanitizing equipment.
VIII - P / Consumer Advisory
Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.