I - P / Employee Health
The operation had an employee health policy on file.
Recommend modifying illness policy to include Norovirus as a reportable illness.
II - P / Good Hygienic Practices
Operation maintains a tobacco-free environment, and employees eat in a designated break room.

III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.
Ensure appropriate handwashing signs are posted at all handwashing locations.
IV - P / Demonstration of Knowledge
Person-in-charge demonstrated excellent knowledge of food safety at the time of inspection.

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

V - P / Food from Approved Source
There have been no changes to food sources used by this facility.

VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooling 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.
Discussed cooling procedures. Ice wand is used to rapidly cool broth soups to 41 degrees Fahrenheit within 1.5 hours. Thicker soups are separated into shallow plans for rapid cooling.
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
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.

VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.