| I - P / Employee Health The operation had an employee health policy on file. The person in charge properly applies restrictions and exclusions for ill employees. Visible or known symptoms /or known diagnoses are reported by employees as required.  |
| III - P / Preventing Contamination by Hand Food employees were not contacting exposed ready-to-eat foods with bare hands. Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are properly supplied. Observed food employee washing hands prior to donning single use gloves. Observed food employee changing gloves when required. |
| IV - P / Demonstration of Knowledge The person in charge is Certified in Food Protection, SERV SAFE, REBEKAH GILLUM The operation is in compliance with Chapter 3717-1 of the Administrative Code. |
| IX - P / Highly Susceptible Populations Pasteurized eggs are used if served partially cooked. Raw or partially cooked animal foods and raw seed sprouts are not being served. |
| 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 Food employee was observed reheating foods for hot holding to 165°F within two hours. THIS PROCEDURE IS DONE FOR SOUPS IN THE RETHERMALIZER. 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. THIS PROCEDURE IS COMPLETED FOR BULK SOUPS THAT ARE BAGGED, ICE BATH & THEN WALKIN COOLER. Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required. |
| VII - P / Protection from Contamination Foods are protected from physical and environmental contamination during storage, preparation, holding and display. Observed employee properly cleaning and sanitizing food contact surfaces. |
| X-P / Chemical No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored. |