I - P / Employee Health
The operation had an employee health policy on file.
PIC stated 5 examples of reportable illnesses, and accurately described signs and symptoms for excluding employees from working with food.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
Observed appropriate use of hair restraint by employees working with food, and food employees appeared cleanly dressed.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat (RTE) foods with bare hands.
Observed employees used gloves and utensils to serve RTE foods.
IV - P / Demonstration of Knowledge
The person in charge demonstrated excellent knowledge of food safety.

V - P / Food from Approved Source
Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
Food items not delivered in acceptable condition are refused and recorded in a log.
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.

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.

VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces.

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