I / Employee Health
License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations.
The license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
I / Employee Health
Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
Recommend requiring proper hair restraint to we warn by all who enter the preparation area.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
Gloves and utensils are being used
III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.
Food employees are making great efforts in properly washing hands and changing gloves when required.
IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection

VI / Time/Temperature Controlled Safety Food
Time as a public health control was being used without the proper written procedures.
Written procedures shall be maintained in the operation and made available to the licensor if time as a public health control is used before cooking, display, sale or service of time/temperature controlled for safety food to limit the growth of pathogens to prevent foodborne illness.
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.
no food violations were documented
VII / Protection from Contamination
Equipment food-contact surfaces (preparation line) and utensils were not being sanitized as often as required.
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness. At least every 4 hours the cutting boards and utensils shall be ware washed and sanitized.
X-P / Chemical
Toxic materials are properly identified and stored.