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

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

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

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

III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.

V - P / Food from Approved Source
Foods are received from the following sources: Middle School
All foods are delivered the day before service.
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. A time instead of temperature procedure may need to be used for the holding of TCS foods on ice.
All foods were observed to be holding at acceptable temperatures. Dicussed the process of holding TCS foods for service. Ice is now being used.
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.
FSO now has a new date sticker machine.