I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
Management maintains records of employee illness. Recommend maintaining a summary of recorded illnesses in a log book.
II - P / Good Hygienic Practices
Operation maintains a designated cabinet for the storage of employee personal items.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
Observed employees wearing gloves while preparing food.
IV - P / Demonstration of Knowledge
The person in charge demonstrated excellent knowledge of food safety.

IX - P / Highly Susceptible Populations
Pasteurized eggs are used if served partially cooked.
Observed pasteurized eggs properly stored in walk-in cooler. Operation also uses pasteurized liquid egg mixture.
V - P / Food from Approved Source
Foods are received from the following sources:
Northern Haserot, GFS, Blue Ribbon Meats, Groves Best, Nichols Bakery
V - P / Food from Approved Source
Operation maintains a log for foods being received at the proper temperature, in good condition, safe and unadulterated.

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.

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