I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
Recommend implementing a written illness policy that indicates symptoms and specific illness for which employees are excluded from working with food.
II - P / Good Hygienic Practices
Food employee was eating food in designated area.
Operation provides a specific location in the dining area where employees may eat.
III / Preventing Contamination by Hand


III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.
Discussed specific times when employees are required to wash hands.
IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
Ensure that at least one person certified in food safety is on the premises during operating hours.
V - P / Food from Approved Source
There have been no changes to food sources for this operation since the previous inspection.

VI / Time/Temperature Controlled Safety Food
Observed refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
To reduce the risk of foodborne illness, refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
VI - P / Time/Temperature Controlled Safety Food
Operation cools cooked time/temperature controlled for safety (TCS) foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
A chill stick is used for rapidly cooling soups. Pasta , sauces, and eggs are placed in small containers and cooled rapidly in an ice bath. Once TCS foods reach a temperature that is 70 degrees Fahrenheit, they are placed in the walk-in cooler to finish cooling.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
Operation appeared clean at the time of inspection.
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.