I - P / Employee Health
The operation had an employee health policy on file.
Policy was updated since the previous inspection, and now includes Norovirus as a reportable illness.
II - P / Good Hygienic Practices
Food employees were 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 prior to donning single use gloves.
Observed employees washed hands immediately upon entering the kitchen.
IV - P / Demonstration of Knowledge
The person in charge demonstrated excellent knowledge of food safety.

IX - P / Highly Susceptible Populations
Raw or partially cooked animal foods and raw seed sprouts are not being served.

V - P / Food from Approved Source
Foods are received from the following sources: GFS, Northern Haserot, Blue Ribbon Meats

V - P / Food from Approved Source
The PIC is responsible for receiving food at the proper temperature, in good condition, safe and unadulterated.
Maintaining a written receiving log and/or receiving procedures is recommended.
VI - P / Time/Temperature Controlled Safety Food
The PIC stated that foods are reheated to 165°F within two hours for hot holding.

VI - P / Time/Temperature Controlled Safety Food
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.

VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.

VII - P / Protection from Contamination
Observed raw animal foods separated by type during storage, preparation, holding, and display.

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