I - P / Employee Health
The operation had an employee health policy on file.
Policy must be on file or posted with in the facility
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
Observed proper hair restraint was warn by PIC at the time of inspection.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.
Good!
III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection

V - P / Food from Approved Source
Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
PIC is available to accept all deliveries and reject all items not observed to be in good condition.
VI - P / Time/Temperature Controlled Safety Food
Food employee demonstrated knowledge in reheating foods for hot holding to 165°F within two hours.

VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.

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.

VII / Protection from Contamination
Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw frozen chicken was being stored over raw frozen beef and fish at the time of inspection.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. Store frozen foods based on the proper minimal cooking temperature.
X-P / Chemical
Toxic materials are properly identified and stored.