I - P / Employee Health
The operation had an employee health policy on file.

II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.

III / Preventing Contamination by Hand
The hand washing sink(s) were not accessible for convenient use by employees.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
III - P / Preventing Contamination by Hand
Observed food employee changing gloves when required.

III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.

III - P / Preventing Contamination by Hand
Observed food employee washing hands when required.

IV / Demonstration of Knowledge
The person in charge was able to demonstrate some knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation. Recommend Person In Charge attend a food safety basic class.
V - P / Food from Approved Source
Foods are received from the following sources: Stanton Middle School
Foods are delivered daily from the main Kitchen at Stanton Middle School (processor). Receiving logs were observed.
VI - P / Time/Temperature Controlled Safety Food
Discussed with 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 ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
Excellent date marking was observed
X-P / Chemical
Toxic materials are properly identified and stored.