I - P / Employee Health The operation had an employee health policy on file.

II - P / Good Hygienic Practices Food employee was demonstrating good hygiene practices. Hand washing

III - P / Preventing Contamination by Hand Observed food employee changing gloves when required.

IV - P / Demonstration of Knowledge The operation is in compliance with Chapter 3717-1 of the Administrative Code.

IX - P / Highly Susceptible Populations The operation was serving pasteurized juices to highly susceptible population.

VI - P / Time/Temperature Controlled Safety Food Observed food employee cooking foods to the required temperatures.

VII - P / Protection from Contamination Observed raw animal foods separated by type during storage, preparation, holding, and display.

Comments

EMPLOYEE HEALTH - Information about the person-in-charge's responsibility to share information about certain reportable illnesses and symptoms with food employees was provided to the PIC. Reportedly, food employees have been informed of the responsibilities. An employee agreement form is used. PERSON IN CHARGE (PIC) - Printed information about allergy awareness, level 1 food safety training, and critical food handling items was provided to the PIC. CRITICAL VIOLATIONS were not observed during the inspection. The PIC provides the oversight and control to make sure that critical violations that cause foodborne illness do not occur. PROCEDURES FOR COOKING, COOLING, AND REHEATING: Cooking, cooling and reheating is not done.