I / Employee Health
The Employee Illness Policy only includes 5 of the 13 reportable illnesses (see O.A.C 3717-1-2.1 (A)(2). Please update policy to incorporate these changes (list all 13).

IV / Demonstration of Knowledge
Note: Person In Charge had good demonstration of knowledge of correct food handling practices and time/temperature requirements.

VI - P / Time/Temperature Controlled Safety Food
The sliced turkey meat in a make table had a temperature of 51 degrees F. All TCS foods need to be held at 41 degrees F or lower to prevent the spread of food borne illness. The lid to this make table was left open due to food prep activities and other TCS foods had adequate internal temperatures. Operator took corrective action by taking bags of slice turkey and placing them into the freezer to flash-cool them down back to 41 degrees F or below.