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

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

II - P / Good Hygienic Practices
Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.

II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.

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

III - P / Preventing Contamination by Hand
Observed food employee washing hands when required.

III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

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

IX - P / Highly Susceptible Populations
Pasteurized eggs are used.

IX - P / Highly Susceptible Populations
The operation was serving pasteurized juices to highly susceptible population.

V - P / Food from Approved Source
Foods are received from the following sources: Sysco, Reiter, Schwebels

V - P / Food from Approved Source
PIC stated foods are inspected when received to ensure they are at the proper temperature, in good condition, safe and unadulterated.

VI / Time/Temperature Controlled Safety Food
Ready-to-eat, time/temperature controlled for safety food (ham) that had been date marked was not properly discarded when required.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
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
PIC stated when cooling cooked time/temperature controlled for safety foods the food items go from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.

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

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