I - P / Employee Health
The operation had an employee health policy on file.
policy is posted within the kitchen
III / Preventing Contamination by Hand
Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands.
IV - P / Demonstration of Knowledge
The operation is in compliance with Chapter 3717-1 of the Administrative Code.
Person In Charge demonstrated knowledge in food safety.
V - P / Food from Approved Source
Foods are received from the following sources: Stanton Middle School
All foods that were re-package at the middle school are required to be re-labeled with proper date marks before being delivered to schools. Receiving locations shall reject any TCS foods without proper date marks.
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.
Discussed proper procedures with PIC. Cooling food in bulk does not happen very often.
VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces.

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