I - P / Employee Health
Observed the operation had an employee health policy on file at the time of inspection.
Employees read and sign this policy at the time of hire.
II - P / Good Hygienic Practices
Observed food employees were demonstrating good hygiene practices at the time of inspection.
Designated areas are maintained for the storage of employee personal items, employee meals, and an outside location where employees may smoke.
III - P / Preventing Contamination by Hand
Observed food employees were not contacting exposed ready-to-eat foods with bare hands at the time of inspection.
Employees were handling food with utensils and gloves as appropriate.
IV - P / Demonstration of Knowledge
Observed the person in charge was Certified in Food Protection at the time of inspection.

VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Observed ready-to-eat, time/temperature controlled for safety food (black bean salsa, flautas) at the time of inspection that had been date marked was not properly discarded when required.
To prevent foodborne illness, refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared in the facility shall be discarded if it exceeds 6 days past the date it was prepared. PIC discarded the black bean salsa and flautas.
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures at the time of inspection.
Chicken was cooked to an acceptable temperature that was measured at 166 degrees Fahrenheit.
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.