I - P / Employee Health
Visible or known symptoms /or known diagnoses are reported by employees as required.
Provide a copy of the health policy
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
Observed employees were washing hands when required.
III - P / Preventing Contamination by Hand
Observed food employee changing gloves when required.
Gloves were being used correctly
V - P / Food from Approved Source
Foods are received from the following sources: Middle School
Foods shall be delivered at the proper receiving temperature.
VI / Time/Temperature Controlled Safety Food
Time as a public health control was being used without the proper written procedures for cut lettuce and cut tomatoes.
Written procedures shall be maintained in the operation and made available to the licensor if time as a public health control is used before cooking, display, sale or service of time/temperature controlled for safety food to limit the growth of pathogens to prevent foodborne illness. Received a document from the Middle School. Procedure has been approved. This FSO location did not have the procedure in place.
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.

VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces.
Observed food employee was properly ware washing utensils