I - P / Employee Health
Visible or known symptoms /or known diagnoses are reported by employees as required.

I - P / Employee Health
The operation had an employee health policy on file.
Ensure all 13 illnesses are included in reporting policy.
I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.

II - P / Good Hygienic Practices
Food employee was eating food in designated area. Facility has an employee break room in the back.

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

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.

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 properly supplied.

V - P / Food from Approved Source
Per discussion with PIC, foods being received at the proper temperature, in good condition, safe and unadulterated. Observed bags of lettuce pulled from operation due to bees found in bags during inspections.

V - P / Food from Approved Source
Foods are received from the following sources: Anderson-Du Bose, other licensed mcdonald's FSO

VI - P / Time/Temperature Controlled Safety Food
Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.

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 food employee cooking foods to the required temperatures.

VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces.
FSO is using sanitizer buckets and are being stored on the floor. Buckets shall remain on floors when in use.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

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