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.
Avoid touching hair or face when wearing gloves.
III / Preventing Contamination by Hand
Food employee (substitute food employee) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

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
Observed food employee washing hands prior to donning single use gloves.
PIC did an excellent job with washing hands before donning gloves.
IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
PIC attended the Kent City Food Safety Basics class.
V - P / Food from Approved Source
Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
All foods are properly being date marked at Stanton Middle school before being delivered.
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.
No Food temperture violations were documented.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
Reach-in cooler was very organized
X-P / Chemical
Toxic materials are properly identified and stored.