| I / Employee Health Facility and PIC was not aware of the Ohio Administrative Code requirements and did not have an employee reporting illness policy. Gave RPH employee reporting illness agreement for food employees to read and sign and retain signed copies on file at facility. Correct By: 11-Apr-2017  |
| II / Good Hygienic Practices Food employees were not eating, drinking or using tabacco at time of inspection. Did not observe improper tasting of ingredients. Only use single-use utensils to taste products if tasting does occur and discard after use. Never use fingers to taste food products. |
| III / Preventing Contamination by Hand Observed proper handwashing and no bare-hand contact with RTE foods. |
| IV / Demonstration of Knowledge PIC in charge was unable to demonstrate knowledge related to food safety: temperature danger zone, cooling parameters and methods and by having multiple critical violations at time of inspection. PIC is not certified in ServSafe level 2. |
| IX / Highly Susceptible Populations Pasteurized eggs were used for highly susceptible population. Cannot serve raw/undercooked foods to highly susceptible population. |
| V / Food from Approved Source All foods are obtained from an approved source. |
| VI / Time/Temperature Controlled Safety Food TCS foods were improperly held for leftover lunch plates. TCS foods were improperly cooled. Date marking with the exception of opened bag of shredded lettuce was proper. |
| VII / Protection from Contamination Foods were properly separated and protected from conamination. Food contact surfaces were properly cleaned and sanitized. |
| X / Chemical Chemical use and storage were proper. |