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

II - P / Good Hygienic Practices
Observed there was a designated area for the storage of employee personal items at the time of inspection.

III / Preventing Contamination by Hand
Observed inadequate number of handwashing sinks.
At least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees, shall be provided on the main food prep line.
IX - P / Highly Susceptible Populations
Pasteurized eggs are used if served partially cooked.
Operation also serves pasteurized juice.
V - P / Food from Approved Source
Observed foods in good condition and unadulterated at the time of inspection.
PIC stated foods are inspected at the time of receiving for package integrity and proper temperature.
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.
Discussed procedures used for cooling and reheating cooked TCS foods. Procedures appear sound.
VII / Protection from Contamination
Observed bare hand contact with food contact surfaces of cleaned and sanitized food equipment and utensils at the time of inspection.
To protect against contamination, cleaned and sanitized utensils shall be handled, displayed, and dispensed so that bare hand contact of food-contact-and lip-contact surfaces is prevented