I - P / Employee Health
The operation had an employee health policy on file.
Provide a Employee Health policy and post with in the facility.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.

III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

IV - P / Demonstration of Knowledge
The person in charge should be Certified in Food Protection. PIC was very knowledgeable at the time of inspection.
Recommend having the PIC attend a level 2 Food Safety certification course
V / Food from Approved Source
Person-in-charge not insuring that refrigerated, frozen, or hot food are received at proper temperatures.
Time/temperature controlled for safety food must be received at proper temperatures.
V - P / Food from Approved Source
Foods are received from the following sources: USA foods

VI / Time/Temperature Controlled Safety Food
Time as a public health control was being used without the proper written procedures.
Written procedures shall be maintained in the operation and made available to the licensor if time as a public health control is used before cooking, display, sale or service of time/temperature controlled for safety food to limit the growth of pathogens to prevent foodborne illness.
VI / Time/Temperature Controlled Safety Food
Raw shell eggs are not maintained at 45°F or less.
Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45°F or less to limit the growth of pathogens to prevent foodborne illness.
VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature.
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.
VIII - P / Consumer Advisory
Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
Good it have been corrected!
X-P / Chemical
Toxic materials are properly identified and stored.