I - P / Employee Health
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
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. Food employees were using hand sanitizers in conjunction with hand washing. Hand washing facilities are properly supplied. Hand washing facilities are adequate, conveniently located and accessible for employees. Observed food employee washing hands when required.

III - P / Preventing Contamination by Hand


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

IX - P / Highly Susceptible Populations
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
Foods are received from the following sources: Cisco

VI - P / Time/Temperature Controlled Safety Food
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 cooking foods to the required temperatures.

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

X-P / Chemical
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.