I - P / Employee Health
The operation had an employee health policy on file.
Per discussion with PIC, the current policy shall be updated to contain all 13 reportable illnesses.
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.
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 properly supplied.
IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
V - P / Food from Approved Source
Per discussion with PIC, foods are received during operation and are inspected for proper temperature, good condition, safe and unadulterated.
V - P / Food from Approved Source
Foods are received from the following sources: Stanton Middle School
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.
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces.
X-P / Chemical
Toxic materials are properly identified and stored.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 18-October-2016