I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.

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

II - P / Good Hygienic Practices
The PIC stated that food employees eat food in a designated area.

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
Observed food employee washing hands prior to donning single use gloves.

III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection

V - P / Food from Approved Source
Foods are received from the following sources: Maines, Schwebel

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 employee properly cleaning and sanitizing food contact surfaces.

X-P / Chemical
Toxic materials are properly identified and stored.