I - P / Employee Health
Visible or known symptoms /or known diagnoses are reported by employees as required.
Employee illness policy was posted in the kitchen.
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.
Observed employee paid special attention when washing hands to clean under fingernails.
IV - P / Demonstration of Knowledge
The person-in-charge demonstrated excellent knowledge of food safety.
PIC correctly answered multiple questions correctly regarding food safety.
V - P / Food from Approved Source
Foods are received from the following sources:
Stanton Middle School
VI - P / Time/Temperature Controlled Safety Food
The PIC stated foods for hot holding are reheated to 165°F within two hours.

VI - P / Time/Temperature Controlled Safety Food
PIC stated that cooked time/temperature controlled for safety foods are cooled from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
Operation infrequently saves leftovers, but the PIC demonstrated knowledge of safe cooling and reheating procedures.
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.