I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
Operation maintains a written illness policy that was posted at the time of inspection.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.

III - P / Preventing Contamination by Hand
Observed food employee washing hands when required.
Observed multiple employees wash hands upon entering kitchen.
III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
PIC demonstrated knowledge of food safety by correcting answering multiple questions at the time of inspection.
V - P / Food from Approved Source
Foods are received from the following sources:
Stanton Middle School
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.

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.
Discussed proper cooling and reheating of cooked TCS foods.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

X-P / Chemical
Toxic materials are properly identified and stored.