| I - P / Employee Health Visible or known symptoms /or known diagnoses are reported by employees as required.  |
| I - P / Employee Health The operation had an employee health policy on file. WRITTEN EMPLOYEE HEALTH POLICY IN PLACE AND FOLLOWED. |
| I - P / Employee Health The person in charge properly applies restrictions and exclusions for ill employees. ILL EMPLOYEES ARE RESTRICTED FROM WORK AND DO NOT RETURN UNTIL SYMPTOM FREE. |
| II - P / Good Hygienic Practices Food employee was eating food / drinking in designated area. FOOD EMPLOYEES USING CUPS IN DESIGNATED AREAS WITH TIGHT FITTING LIDS. |
| II - P / Good Hygienic Practices Food employee was demonstrating good hygiene practices. CLEAN UNIFORMS OBSERVED ON FOOD EMPLOYEES. |
| II - P / Good Hygienic 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 Observed food employee washing hands prior to donning single use gloves. |
| III - P / Preventing Contamination by Hand Hand washing facilities are properly supplied. SOAP AND PAPER TOWELS ADEQUATELY SUPPLIED AT ALL HAND WASH SINKS. |
| III - P / Preventing Contamination by Hand Food employees were not contacting exposed ready-to-eat foods with bare hands. ALL FOOD SERVICE EMPLOYEES HANDLING READY-TO-EAT FOODS WORE GLOVES, AND/OR USED UTENSILS PROPERLY. |
| III - P / Preventing Contamination by Hand Hand washing facilities are adequate, conveniently located and accessible for employees. SEVERAL HAND WASHING STATIONS THROUGHOUT THE FOOD SERVICE, LOCATED APPROPRIATELY TO ENCOURAGE PROPER HAND WASHING. PROPER SIGNAGE OBSERVED AT STATIONS AND IN REST-ROOMS. |
| III - P / Preventing Contamination by Hand Observed food employee changing gloves when required. FOOD EMPLOYEES WEARING GLOVES CHANGED GLOVES WHEN CHANGING TASKS. |
| III - P / Preventing Contamination by Hand Observed food employee washing hands when required. SEVERAL FOOD EMPLOYEES WASHED HANDS NUMEROUS TIMES WHILE WORKING IN KITCHEN/FOOD SERVICE. |
| IV - P / Demonstration of Knowledge The operation is in compliance with Chapter 3717-1 of the Administrative Code. |
| IV - P / Demonstration of Knowledge The person in charge is Certified in Food Protection. ALL MANAGERS ARE SERVE SAFE CERTIFIED. MANAGERS TRAIN ALL NEW STAFF IN FOOD SAFETY AND SERVE SAFE. |
| IX - P / Highly Susceptible Populations Raw or partially cooked animal foods and raw seed sprouts are not being served. |
| IX - P / Highly Susceptible Populations The operation was serving pasteurized juices to highly susceptible population. CURRENTLY COULD NOT GET PASTEURIZED JUICES SO NOT SERVING JUICE. SERVE HIGHLY SUSCEPTIBLE POPULATION AND IMMUNO-COMPROMISED PEOPLE. SERVE PASTEURIZED JUICE. |
| VI - P / Time/Temperature Controlled Safety Food Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required. ACCEPTABLE STICKERING SYSTEM USED TO DATE MARK READY-TO-EAT FOODS. DATE MARKING NOTED IS ACCEPTABLE. |
| VI - P / Time/Temperature Controlled Safety Food Observed food employee cooking foods to the required temperatures. THERMOMETERS ARE USED TO TAKE AND RECORD TEMPS. ALL COOLER TEMPS ARE MONITORED THROUGHOUT THE DAY AND UPLOADED INTO A COMPUTER SYSTEM. |
| VI - P / Time/Temperature Controlled Safety Food Observed food employee cooking foods to the required temperatures. FOODS ARE COOKED TO REQUIRED TEMPERATURES AND PLACED IN HOT HOLD CABINETS OR MAKE TABLES. ALL HOT AND COLD TEMPS ACCEPTABLE DURING INSPECTION. |
| VI - P / Time/Temperature Controlled Safety Food Food employee was observed reheating foods for hot holding to 165°F within two hours. PIC KNOWLEDGEABLE REGARDING REHEATING REQUIREMENTS. |
| VI - P / Time/Temperature Controlled Safety Food 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. FOODS ARE COOLED APPROPRIATELY USING REDUCED VOLUME, SHALLOW PAN COOLING. |
| 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. |
| VII - P / Protection from Contamination Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display. SEPARATE COOLERS FOR RAW MEATS FROM OTHER FOODS. STACKING ORDER IN COOLERS WAS ACCEPTABLE. |
| X-P / Chemical Toxic materials are properly identified and stored. SEPARATE ROOM/STORAGE AREA FOR CHEMICALS. SPRAY BOTTLES PROPERLY LABELED AS TO THE CONTENTS. |