II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
Observed excellent hand washing even with the limited facilities.
III / Preventing Contamination by Hand
Observed no towels holder or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
III - P / Preventing Contamination by Hand
Observed food employee changing gloves when required.

V - P / Food from Approved Source
Foods are received from the following sources: Staton Middle School

VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature. Observed milk to be holding at 46 degrees F.
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.
VI - P / Time/Temperature Controlled Safety Food
Food employee was observed reheating foods for hot holding to 165°F within two hours.

X-P / Chemical
Toxic materials are properly identified and stored.