II - P / Good Hygienic Practices

Elements: I - P - Employee Health Observation: The operation had an employee health policy on file. The person in charge properly applies restrictions and exclusions for ill employees. The person in charge reports any known reportable foodborne diseases to the licensor as required. Visible or known symptoms /or known diagnoses are reported by employees as required. II - P - Good Hygienic Practices Observation: Food employee was demonstrating good hygiene practices. Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. III - P - Preventing Contamination by Hand Observation: Food employees were not contacting exposed ready-to-eat foods with bare hands. Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are properly supplied. Observed food employee changing gloves when required. Observed food employee washing hands prior to donning single use gloves. Observed food employee washing hands when required. IV - P - Demonstration of Knowledge Observation: The operation is in compliance with Chapter 3717-1 of the Administrative Code. The person in charge is Certified in Food Protection: Lana Campbell IX - P - Highly Susceptible Populations Observation: Pasteurized eggs are used if served partially cooked. Raw or partially cooked animal foods and raw seed sprouts are not being served. Raw shells eggs are only used for baking and individual orders served immediately. The operation was serving pasteurized juices to highly susceptible population. Unopened food packages are not re-served. V - P - Food from Approved Source Observation: Foods are received from the following sources: Gordon VII - P - Protection from Contamination Observation: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. Observed raw animal foods separated by type during storage, preparation, holding, and display. Observed employee properly cleaning and sanitizing food contact surfaces. Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display. X-P - Chemical Observation: No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored.