I - P / Employee Health
The operation had an employee health policy on file.
I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
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
Hand washing facilities are properly supplied.
III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.
III - P / Preventing Contamination by Hand
Observed food employee washing hands when required.
III - P / Preventing Contamination by Hand
Observed food employee changing gloves when required.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.
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.
X-P / Chemical
Toxic materials are properly identified and stored.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 28-August-2018