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 - 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 has knowledge of the food code.

V - P / Food from Approved Source
Foods are received from the following sources: Schwebels Baking Co and Mains.

VI / Time/Temperature Controlled Safety Food
Observed improper use of time as a public health control for up to four hours. Observed sliced lettuce and tomatoes marked to expire at 2:30pm at 9am. These products were prepared at 8:30am and should be marked to expire at 12:30pm. The person-in-charge remarked all of these products.
If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control; shall be marked to indicate the time when the food is removed from temperature control; shall be cooked and served at any temperature if ready-to-eat, or discarded, within four hours; or, if in unmarked containers or packages marked to exceed a four-hour limit shall be discarded to prevent foodborne illness.
VI / Time/Temperature Controlled Safety Food
Foods in frozen storage exhibit signs of thawing or refreezing.
Stored frozen foods shall be maintained frozen to limit the growth of pathogens to prevent foodborne illness.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

X-P / Chemical
All chemicals were properly stored and labeled.