I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
The PIC is knowledgeable of signs and symptoms associated with illnesses for which an employee shall be restricted from working with food. Discussed specific illness which are required to be reported.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.

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.

IV - P / Demonstration of Knowledge
The person-in-charge demonstrated excellent knowledge of food safety.

V - P / Food from Approved Source
Foods are received from the following sources:
Sysco, Dairymen's, and occasionally Stanton Middle School
VI - P / Time/Temperature Controlled Safety Food
The person-in-charge stated that all frozen/refrigerated precooked TCS foods are cooked to an internal temperature that is 165°F or higher.
Observed frozen TCS foods thawing appropriately under refrigeration.
VI - P / Time/Temperature Controlled Safety Food
The person-in-charge stated cooked time/temperature controlled for safety foods are cooled from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.