I - P / Employee Health
The operation had an employee health policy on file.
Person-in-charge stated signs and symptoms associated with illnesses that exclude employees from working with food.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
Observed proper use of gloves and hair restraint.
III - P / Preventing Contamination by Hand
Observed food employees washing hands when required.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

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

V - P / Food from Approved Source
Foods are received from the following sources: Stanton Middle School
Observed operation maintains a log for foods received that shows receiving temperatures and package conditions.
VI / Time/Temperature Controlled Safety Food
Observed refrigerated, ready-to-eat, time/temperature controlled for safety foods prepared today and held refrigerated were date marked for 8 days at the time of inspection.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day (no more than 6 days past the date of preparation) to be consumed, sold, or discarded as required.
VI - P / Time/Temperature Controlled Safety Food
Food employee was observed reheating foods for hot holding to 165°F within two hours.

VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

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