I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.

I - P / Employee Health
The operation had an employee health policy on file.
Recommend developing a employee health policy and have it posted within the kitchen for easy review.
II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.

III - P / Preventing Contamination by Hand
Observed food employee washing hands when required.
Excellent hand washing by food employee was observed.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

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
Recommend posting the certification within the facility for easy review.
V - P / Food from Approved Source
Kitchen Manager shops at local Retail stores for foods.

VI / Time/Temperature Controlled Safety Food
Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
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 to be consumed, sold, or discarded as required.
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 temperature violations were observed
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.
Discussed the proper cooling and reheating of soups. Manager was able to walk through the cooling and reheating process. Excellent knowledge was demonstrated.
VII / Protection from Contamination
Observed food that was not properly protected from contamination by separation, packaging, and segregation.
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. Recommend not storing raw eggs over ready to eat foods in reach-in cold holding equipment.
X-P / Chemical
Toxic materials are properly identified and stored.