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 working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
Observed employees using appropriate hair restraint. Employees don hair nets immediately upon entering the kitchen.
III / Preventing Contamination by Hand
Observed a food employee touching ready-to-eat food (cupcake) with bare hands at the time of inspection.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
IV - P / Demonstration of Knowledge
The person in charge demonstrated excellent knowledge of food safety at the time of inspection.

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

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

IX - P / Highly Susceptible Populations


V - P / Food from Approved Source
Foods are received from the following sources: Sysco, Reiter, Schwebel's, and S & D.
Operation has a designated person responsible for ensuring food received is delivered with packages intact and food unadulterated.
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.

VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces.

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