| I / Employee Health RPH employee reporting illness agreements signed and on file in each employees personal file. Ensure PIC signs bottom of each employee illness agreement and keeps available for future reference.  |
| II / Good Hygienic Practices Observed employee water bottle with pink liquid inside to the left of the prep sink. Ensure if employees are drinking in food prep areas they do so with a lid and straw or else have a designated area away from food and food prep areas where employees may consume drinks. |
| III / Preventing Contamination by Hand Observed handwashing sink that was properly stocked with running hot and cold water, signage, soap, paper towels and trashcans. |
| IV / Demonstration of Knowledge PIC had ServSafe level 2 certificate which he took at RPH, unable to located ODH certificate, had minimal critical violations (2) and could answer food safety questions correctly. |
| IX / Highly Susceptible Populations Facility uses pasteurized raw whole shell egs and scrambled mix eggs for consumers. |
| V / Food from Approved Source Foods are supplied through GFS, Sirna & Sons & Schewebels. |
| VI / Time/Temperature Controlled Safety Food All TCS foods were within proper temperature parameters for cold holding. Did not observe any foods being hot held. Foods were cooked properly to minimal internal temperatures. Foods being cooled were done so using improper methods (in ziploc bags creating condenstation). Went over proper cooling methods and had PIC transfer to metal pan with plastic covering slightly cracked to remove hot air and prevent condensation. Re-temped ham slices for 2 hour time/temperature parameter and was 49.6*F after 2 hour time frame. |
| VII / Protection from Contamination All foods were properly protected from contamination by storage, separation and covering. |
| X / Chemical Chemical use were proper. Chemical storage of sani bucket inside of prep sink was improper, but corrected during inspection. |