I - P / Employee Health
The operation had an employee health policy on file.
Employee illness policy lists specific reportable illnesses, and is reviewed as part of employee training.
II - P / Good Hygienic Practices
There is a designated area available for employees to eat, and for the storage of personal items.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
Facility is equipped with an adequate number of properly provisioned handwashing sinks.
IV - P / Demonstration of Knowledge
Person-in-charge demonstrated excellent knowledge of food safety.
PIC has been trained in food safety. Recommend having shift managers certified in food safety.
V - P / Food from Approved Source
Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
Delivery personnel and on-site food employees measure and record food temperatures of received TCS foods.
VI - P / Time/Temperature Controlled Safety Food
Food employee was observed reheating foods for hot holding to 165°F within two hours.
Carry-over food items are reheated in the rethermalizer and heated to 165°F within 30 minutes.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
Continue to maintain vent covers over food preparation area free of dust accumulations.