II - P / Good Hygienic Practices
Food employee was eating food in designated area.

II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.

III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.

III - P / Preventing Contamination by Hand
Observed food employee washing hands when required.

V - P / Food from Approved Source
Observed foods being received at the proper temperature, in good condition, safe and unadulterated.

V - P / Food from Approved Source
Foods are received from the following sources: Northern Haserot, GFS

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.

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.

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

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

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

X-P / Chemical
No unapproved food or color additives are used.