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

II - P / Good Hygienic Practices
Food employee was eating food in designated area.

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

IV - P / Demonstration of Knowledge
PIC demonstrated excellent knowledge of food safety.

IX - P / Highly Susceptible Populations
Pasteurized eggs are used if served partially cooked.

V - P / Food from Approved Source
Foods are received from the following sources:
Sysco, Reiter, Schwebels
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours.
Discussed acceptable methods for cooling prepared TCS foods.
VII / Protection from Contamination
Corrected During Inspection At the time of inspection, observed raw chicken in storage above raw pork in the walk-in cooler.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. PIC moved raw pork to a storage shelf above the raw chicken. PIC will discuss cross-contamination risks with staff.