| I - P / Employee Health The person in charge reports any known reportable foodborne diseases to the licensor as required.  |
| I - P / Employee Health The operation had an employee health policy on file. Employees given a handbook & went over at orientation |
| I - P / Employee Health |
| I - P / Employee Health The person in charge properly applies restrictions and exclusions for ill employees. |
| I - P / Employee Health Visible or known symptoms /or known diagnoses are reported by employees as required. |
| 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. |
| II - P / Good Hygienic Practices |
| II - P / Good Hygienic Practices Food employee was demonstrating good hygiene practices. |
| III - P / Preventing Contamination by Hand Observed food employee changing gloves when required. |
| III - P / Preventing Contamination by Hand Hand washing facilities are adequate, conveniently located and accessible for employees. |
| III - P / Preventing Contamination by Hand Food employees were not contacting exposed ready-to-eat foods with bare hands. |
| III - P / Preventing Contamination by Hand Hand washing facilities are properly supplied. |
| III - P / Preventing Contamination by Hand Observed food employee washing hands when required. |
| IV - P / Demonstration of Knowledge The operation is in compliance with Chapter 3717-1 of the Administrative Code. |
| IV - P / Demonstration of Knowledge The person in charge is Certified in Food Protection Managers |
| V - P / Food from Approved Source Foods are received from the following sources: A & D |
| 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. |
| VI - P / Time/Temperature Controlled Safety Food Observed food employee cooking foods to the required temperatures. |
| 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. |
| VI - P / Time/Temperature Controlled Safety Food Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. |
| VII - P / Protection from Contamination Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display. |
| VII - P / Protection from Contamination Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |
| VII - P / Protection from Contamination Observed employee properly cleaning and sanitizing food contact surfaces. |
| X-P / Chemical Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. |
| X-P / Chemical No unapproved food or color additives are used. |
| X-P / Chemical Toxic materials are properly identified and stored. |