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

I - P / Employee Health
Visible or known symptoms /or known diagnoses are reported by employees as required.

II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.

III / Preventing Contamination by Hand
Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device. Paper towels were available but were not in a proper dispenser.
III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
PIC attended the KHD food safety basics class.
V - P / Food from Approved Source
Foods are received from the following sources: Stanton Middle School

V - P / Food from Approved Source
Observed foods being received at the proper temperature, in good condition, safe and unadulterated.

VI - P / Time/Temperature Controlled Safety Food
Discussed with food employee the proper cooling of cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
Recommend splitting large amounts into smaller amounts to allow for faster cooling of TCS foods.
X-P / Chemical
Toxic materials are properly identified and stored.