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.

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; Becky Nichols

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

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.

VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display. 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 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.