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
Food employee was demonstrating good hygiene practices.

III / Preventing Contamination by Hand
Observed an employee donning gloves without washing hands at time of inspection.
To prevent contamination, ensure employees wash hands before donning gloves.
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
Hand washing facilities are adequate, conveniently located and accessible for employees.

VI / Time/Temperature Controlled Safety Food
Observed an open package of ham without date marking at time of inspection.
To prevent foodborne illness, ensure all RTE, TCS foods are properly date marked for 7 days or less.
VI / Time/Temperature Controlled Safety Food
Observed several TCS foods along the grill without proper time stamps at time of inspection. A time instead of temperature policy is supposed to be used for these items.
To prevent foodborne illness, ensure that these TCS foods are properly time stamped for 4 hours.
VI - P / Time/Temperature Controlled Safety Food
Food employee was observed reheating foods for hot holding to 165°F within two hours.

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

VIII - P / Consumer Advisory
Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.

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