| I - P / Employee Health The operation had an employee health policy on file. PERSON IN CHARGE IS KNOWLEDGEABLE REGARDING FOOD CODE AND REQUIREMENTS. FACILITY HAS AN EMPLOYEE HEALTH POLICY WHICH IS GONE OVER AT NEW EMPLOYEE ORIENTATION AND REVIEWED PERIODICALLY. ILL EMPLOYEES MUST CALL OFF 2 HOURS IN ADVANCE AND ARE THEN EXCLUDED FROM COMING INTO WORK. VISIBLE OR KNOW SYMPTOMS ARE ADDRESSED AND FACILITY IS USING PROPER EXCLUSION.  |
| II - P / Good Hygienic Practices Food employee was demonstrating good hygiene practices. FOOD EMPLOYEES EAT, DRINK, AND USE TOBACCO ONLY IN DESIGNATED AREAS. UNIFORMS ARE TO BE NEAT AND CLEAN AS WELL AS FINGER NAILS. MANGERS WATCH THE WEARING OF JEWELRY. |
| III - P / Preventing Contamination by Hand Food employees were not contacting exposed ready-to-eat foods with bare hands. HANDS ARE WASHED AND SANITIZED PROPERLY. OBSERVED PROPER GLOVE USE DURING INSPECTION. USE COLOR CODED GLOVES. BLUE GLOVES ARE USED FOR HANDLING RAW PRODUCT. GLOVES ARE CHANGED AT THE TIME OF CHANGING TASKS. EMPLOYEE ON THE LINE IS TASKED WITH ONLY FOOD PREP. ADEQUATE HANDWASHING FACILITIES WERE SUPPLIED AND ACCESSIBLE. NO BARE HAND CONTACT WITH PRE-COOKED READY-TO-EAT FOODS. |
| IV - P / Demonstration of Knowledge The operation is in compliance with Chapter 3717-1 of the Administrative Code. HAVE STAFF TRAINED IN FOOD PROTECTION AND KNOWLEDGEABLE REGARDING FOOD CODE. |
| V - P / Food from Approved Source Foods are received from the following sources: A&D IS FOOD SUPPLIER. TRUCKS ARE LOOKED AT TO INSURE FOODS ARE RECEIVED AT PROPER TEMP., IN GOOD CONDITION, SAFE, AND UNADULTERATED. |
| 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. CURRENTLY USING A STICKER SYSTEM TO KEEP TRACK OF CHEESE AND JALAPENOS KEPT ON LINE AT ROOM TEMP. IF NOT USED WITHIN 4 HOURS FOOD PRODUCT IS DISCARDED, BUT THEY GO THROUGH FOOD PRODUCTS SO QUICKLY. OBSERVED CURRENT STICKER SYSTEM BEING UTILIZED. |