I - P / Employee Health
The operation had an employee health policy on file.
Operation maintains a written illness policy that workers agree to and sign. Reportable illnesses are specified in the policy. Recommend including Norovirus in the list of reportable illnesses in this policy. Be sure to notify the City of Kent Health Department if any workers have been diagnosed with an illness that is reportable.
II - P / Good Hygienic Practices
Operation maintains a designated area where workers may eat.
Recommend providing a designated area where workers may store personal items. A special labelled bin or other container may be used to keep refrigerated personal items separated from other food items in refrigerated storage.
III - P / Preventing Contamination by Hand
Food workers were not contacting exposed ready-to-eat foods with bare hands.
Observed workers washing hands before donning gloves.
IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection

V / Food from Approved Source
Observed food in packaging that did not appear to adequately protect it from contamination (multiple foods stored in cans dented at seams).
Inspect all food at the time it is delivered, and do not accept foods that have been delivered in damaged containers. Measure the temperature of all TCS foods that received to ensure they are received at a temperature that is 41°F or below.
VI - P / Time/Temperature Controlled Safety Food
Food employee was observed reheating foods for hot holding to 165°F within two hours.
To reduce the risk of foodborne illness, it is important to cool cooked time/temperature controlled for safety foods rapidly. Ensure cooked TCS foods are cooled from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. If these foods are reheated for service, ensure the food is rapidly reheated to 165°F within two hours. Hot foods may be held at 135°F. Recommend implementing written procedures for cooling/reheating of cooked TCS foods that may be posted in the kitchen.
VII / Protection from Contamination
Observed food items (butter, jellies, dressings, pastries in storage under raw bacon and raw shell eggs) that were not properly protected from contamination by separation, packaging, and segregation at the time of inspection.
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.