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.
Recommend posting the policy and reviewing it with employees often
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
Hair restraints are required to be warn by all who enter the food preparation areas
II - P / Good Hygienic Practices
Food employee was eating food/drinking in designated area.

III / Preventing Contamination by Hand
Observed no handwashing sign was posted at handwashing sink used by employees on the front service line.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.

IV - P / Demonstration of Knowledge
The operation is in compliance with Chapter 3717-1 of the Administrative Code.
Person in charge was very knowledgeable in food safety
V - P / Food from Approved Source
Observed foods being received at the proper temperature, in good condition, safe and unadulterated.

VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.

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 employee properly cleaning and sanitizing food contact surfaces.

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.