I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
Provide a health policy for licensor review.
II - P / Good Hygienic Practices
Food employee was eating food in designated area.
Designate a location and container (labeled for Employees Only) for employees to store personal food and beverage items.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.
Hand sink on the sandwich preparation line is now only being used for hand washing.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
Observed proper glove use by multiple food employees
V - P / Food from Approved Source
Foods are received from the following sources: GFS
Food is transported from this location to multiple locations
VI - P / Time/Temperature Controlled Safety Food
Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
Procedure has been provided and approved for use. TCS foods stored on ice are now discarded at the end of service.
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.
Foods are held at safe temperatures
VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces.