I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
PIC stated employees with symptoms of coughing, sneezing, vomiting, or diarrhea are excluded from working with food by sending them home.
II - P / Good Hygienic Practices
Food employee was eating food in designated area.
Operation maintains designated table in the dining area for employee food breaks.
III / Preventing Contamination by Hand
Observed no towels or hand drying device at the handwashing sink in the kitchen at the time of inspection.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. The paper towel dispenser was missing at the time of inspection and the PIC provided paper towels for the handwashing sink.
III - P / Preventing Contamination by Hand
Observed food employee washing hands before donning gloves for working with food.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
Operation staffs at least one manager for each that is certified in food protection.
V - P / Food from Approved Source
Foods are received from the following sources:
US Foods, Hillcrest
VI / Time/Temperature Controlled Safety Food
Observed refrigerated, ready-to-eat, time/temperature controlled for safety foods (multiple containers of cooked pasta) held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
To prevent foodborne illness, refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.