I - P / Employee Health
The operation had an employee health policy on file.

II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
Observed proper use of hair restraint, and employees were cleanly dressed.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
Employees were using single-use gloves and utensils when serving food.
IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection

V - P / Food from Approved Source
There was no change in food suppliers since the previous inspection.

VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.
Hot foods were held at 135°F or above, and cold foods were held at 41°F or below.
VII - P / Protection from Contamination
Observed raw animal foods separated by type during storage, preparation, holding, and display.
Consider using better organization for food items in the ham/beef reach-in freezer so that any opened packages may be easily stored to prevent potential cross contamination.
X-P / Chemical
Toxic materials are properly identified and stored.