| I - P / Employee Health I - Employee Health Observation: Observation: Observation: The operation had an employee health policy on file. Observation: The person in charge properly applies restrictions and exclusions for ill employees. Observation: The person in charge reports any known reportable foodborne diseases to the licensor as required. II - Good Hygienic Practices Observation: Food employee was using tobacco in designated area. Observation: Food employee was demonstrating good hygiene practices. Observation: Food employee was eating food in designated area. Observation: 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 - Preventing Contamination by Hand Observation: Hand washing facilities are properly supplied. Observation: Food employees were not contacting exposed ready-to-eat foods with bare hands. Observation: Hand washing facilities are adequate, conveniently located and accessible for employees. Observation: Observed food employee changing gloves when required. IV - Demonstration of Knowledge Observation: The operation is in compliance with Chapter 3717-1 of the Administrative Code. V - Food from Approved Source Observation: Foods are received from the following sources:Single sourse, sysco VI - Time/Temperature Controlled Safety Food Observation: Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required. Observation: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - Protection from Contamination Observation: Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display. Observation: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. Observation: Observed employee properly cleaning and sanitizing food contact surfaces. X - Chemical Observation: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Observation: No unapproved food or color additives are used. Observation: Toxic materials are properly identified and stored.  |