I - P / Employee Health
The operation had an employee health policy on file.
Policy is posted on the wall at the time of inspection.
I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.

II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
Only approved beverage containers are to be used by food employees. These containers shall have tightly fitting lids.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.
Excellent hand washing was observed
IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
PIC was able to answer all questions correctly at the time of inspection
V - P / Food from Approved Source
Foods are received from the following sources: Stanton Middle School
PIC has the right to reject any foods delivered at unacceptable cold or hot temperatures. PIC must be present for foods to be accepted.
VI / Time/Temperature Controlled Safety Food
Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. (Chicken balls from yesterday and eggs from breakfast).
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.
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
Discussed proper cooling of chicken balls at the time of inspection.
X-P / Chemical
Toxic materials are properly identified and stored.
Sanitizer wiping clothes shall be stored in sanitizer buckets and not in the clean washing set-up solutions.