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

I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.

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

II - P / Good Hygienic Practices
Food employee was eating food in designated area.

III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.

III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

III - P / Preventing Contamination by Hand
Observed food employee washing hands when required.

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

IX - P / Highly Susceptible Populations
Raw shells eggs are only used for baking.

V - P / Food from Approved Source
Foods are received from the following sources: GFS, Northern Haserot, Blue Ribbon Meats

V - P / Food from Approved Source
The PIC is responsible for receiving food at the proper temperature, in good condition, safe and unadulterated.

VI - P / Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.

VI - P / Time/Temperature Controlled Safety Food
Food employee was observed reheating foods (clam chowder soup) for hot holding to 165°F within two hours.

VII - P / Protection from Contamination
Observed raw animal foods separated by type during storage, preparation, holding, and display.

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