| I - P / Employee Health The person in charge properly applies restrictions and exclusions for ill employees per PIC.  |
| 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 Hand washing facilities are adequate, conveniently located and accessible for employees. |
| IV - P / Demonstration of Knowledge The person in charge is Certified in Food Protection throught The Ohio Department of Health. |
| V - P / Food from Approved Source Observed foods being received at the proper temperature, in good condition, safe and unadulterated. |
| 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 Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |
| X-P / Chemical Toxic materials are properly identified and stored. |