I - P / Employee Health
The operation had an employee health policy on file.
Operation maintains a thorough written employee illness policy that accurately addresses specific diagnosed illnesses as well as symptoms.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

IV - P / Demonstration of Knowledge
PIC demonstrated excellent knowledge of food safety.

IX - P / Highly Susceptible Populations
Pasteurized eggs are used if served partially cooked.

V - P / Food from Approved Source
Foods are received from the following sources:
Mostly Northern Haserot, but also GFS and Blue Ribbon
VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Ready-to-eat, time/temperature controlled for safety food (cubed turkey, salami) that had been date marked was not properly discarded when required.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness. At the time of inspection, PIC discarded RTE, TCS foods with expired date marking.
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.