I - P / Employee Health
The operation had an employee health policy on file.
The owner stated that workers are trained in the knowledge of common symptoms that can cause foodborne illnesses and are to stay home if any signs are being shown. Some symptoms the owner stated were: vomiting, diarrhea, and sneezing.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices. Clean aprons and proper hair restraint were being worn at the time of inspection.

II - P / Good Hygienic Practices
Food employee was eating food in a designated area near the back of the facility.
The owner states the two tables in the back are only used for employees and customers are not permitted to use them.
III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied with hot water, hand soap, paper towels, and handwashing signs at the time of inspection.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

V - P / Food from Approved Source
Foods are received from the following sources: Tink Holl
The owner stated that one of the managers are responsible for inspecting food that is received by the facility. When food arrives, the manager will only accept foods that are at an acceptable temperature and show no signs of damage.
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 ready to eat time/temperature controlled for safety foods being properly date marked when required at the time of inspection.

VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
Organization of the foods in the walk in cold holding unit was good at the time of inspection
X-P / Chemical
Toxic materials are properly identified and stored.