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2. 1. Today's Date*
   1. Today's Date
4. 2. Are you a Kent, Ohio Food Facility Operator or Employee?*

   1. Yes
   2. No
6. 3. Please mark your facility role*

   1. Owner
   2. Manager
   3. Other
8. 4. Have you received Ohio Department of Health's ServSafe® Managers Certification in Food Protection?*

   1. Yes
   2. No
10. 5. Were you present during a recent food safety inspection with Kent City Health Department (KCHD)?*

    1. Yes
    2. No
12. 6. Did the most recent KCHD Food Safety inspection fairly represent your facility?*

    1. Yes
    2. No
    3. N/A
14. If marked no, please explain:
16. 7. Do you review the KCHD Food Safety inspection reports posted on the Kent City website?

    1. Yes
    2. No
18. 8. Are the KCHD Food Safety inspection reports easy to understand?*

    1. Yes
    2. No
    3. N/A
20. If marked no, please comment:
22. Please mark the boxes that best describe the categories below regarding the most recent food safety inspection of your facility:
24. Your understanding of Rule 3717-1- Ohio Uniform Food Safety Code *

    1. Excellent
    2. Good

    1. Average
    2. Poor
26. Your understanding between critical and non-critical food safety violations*

    1. Excellent
    2. Good

    1. Average
    2. Poor
28. KCHD Registered Environmental Health Specialist's courtesy to the public during the inspection *

    1. Excellent
    2. Good
    3. Average

    1. Needs Improvement
    2. Not Applicable
30. KCHD Registered Environmental Health Specialist's professional manner during the inspection*

    1. Excellent
    2. Good

    1. Average
    2. Needs Improvement
32. KCHD Registered Environmental Health Specialist's knowledge of the Ohio Uniform Food Safety Code*

    1. Excellent
    2. Good

    1. Average
    2. Needs Improvement
34. KCHD Registered Environmental Health Specialist's explanation of violations documented on the inspection report *

    1. Excellent
    2. Good

    1. Average
    2. Needs Improvement
36. KCHD Registered Environmental Health Specialist's recommendations of ways to improve operations *

    1. Excellent
    2. Good

    1. Average
    2. Needs Improvement
38. Please mark your overall satisfaction of the KCHD Food Safety Program*

    1. Excellent
    2. Good
    3. Average
    4. Needs Improvement
40. Please provide any suggestions or concerns that may help us improve services with the KCHD Food Safety Program
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42. Submit

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