I - P / Employee Health
The operation had an employee health policy on file.
Recommend having this health policy posted at the location.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
Excellent hand washing was practiced at the time of inspection.
III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.

III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

III - P / Preventing Contamination by Hand
Observed food employee washing hands when required.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
Many of the food employees attend a In-house training provided by the Kent City Health Department.
V - P / Food from Approved Source
Foods are received from the following sources: GFS

VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature within the 2 door short reach-in cooler.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. Correct By: 21-Apr-2015
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.
Soup is being cooked to at-least 180 degrees F per manufactures guidelines.
VII / Protection from Contamination
Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. Store all foods and single-use items at least 6 inches above the floor.
X-P / Chemical
Toxic materials are properly identified and stored.