I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
PIC accurately described signs and symptoms for which an employee may be excluded from working with food.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
Observed all employees appeared cleanly dressed and were using appropriate hair restraint.
III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
Employees preparing RTE foods were wearing single use gloves.
IV - P / Demonstration of Knowledge
The person in charge demonstrated excellent knowledge by correctly answering questions regarding food safety.

V - P / Food from Approved Source
Foods are received from the following sources: Stanton Middle School
Until this facility is provided with an appropriate culinary sink with a drain that is air-gapped to prevent backflow contamination, ready-to-eat foods such as apples and lettuce must be washed at Stanton Middle School and transported to this facility in a manner that prevents contamination.
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooling 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.
Discussed methods for rapidly cooling and reheating TCS foods to minimize time food spends in the "temperature danger zone" (41°F to 135°F). Discussed 6 factors which allow bacteria to grow: (F)ood, (A)cidity, (T)ime, (T)emperature, (O)xygen, (M)oisture.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

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