I - P / Employee Health
The operation had an employee health policy on file. VERIFICATION NOTED ON FILE The person in charge properly applies restrictions and exclusions for ill employees. Visible or known symptoms /or known diagnoses are reported by employees as required.

II - P / Good Hygienic Practices
Food employee was eating food in designated area. 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
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 when required.

IV - P / Demonstration of Knowledge
The operation is in compliance with Chapter 3717-1 of the Administrative Code. The person in charge, KAREN ALT is Certified in Food Protection

IX - P / Highly Susceptible Populations
Raw or partially cooked animal foods and raw seed sprouts are not being served. Unopened food packages are not re-served.

V - P / Food from Approved Source
Foods are received from the following sources: GFS

VI - P / Time/Temperature Controlled Safety Food
Food employee was observed reheating foods for hot holding to 165°F within two hours. CHILI Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required. 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. CHILI

VII - P / Protection from Contamination
Observed raw animal foods separated by type during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, holding and display. Observed employee properly cleaning and sanitizing food contact surfaces.

VIII - P / Consumer Advisory
N/A

X-P / Chemical
Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored.

XI - P / Conformance with Approved Procedures
N/A