I - P / Employee Health
The operation had an employee health policy on file.
Employees are required to sign and date after reading policy.
II - P / Good Hygienic Practices
Employee food items are stored in a storage bin in a designated area of the reach-in cooler.
Recommend placing this container on the bottom shelf to further reduce the possibility of contamination to other food stored in the reach-in cooler.
III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
Observed multiple employees were wearing gloves while working with food.
IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection

V - P / Food from Approved Source
Foods are received via donations from multiple licensed facilities.
Recommend designating an employee to inspect food when it is received at the facility to ensure that it is received at an acceptable temperature, that food arrives in undamaged packaging, and that frozen foods show no visible signs of thawing/refreezing.
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 / Protection from Contamination
Observed a mildewy residue on the exterior surface of a wasabi soy sauce container and a dark residue on the interior surface of the ice machine bin at the time of inspection.
Contamination from residues or dirt on nonfood-contact surfaces may inadvertently be transferred to food or cleaned equipment when these surfaces are touched or handled. To prevent contamination, all food shall be stored in containers that are maintained clean to sight and touch, and all nonfood-contact surfaces of equipment shall be maintained clean. The container of wasabi soy sauce was discarded at the time of inspection.