I / Employee Health
This firm has a written employee illness policy.

II / Good Hygienic Practices
Observed employees properlly washing their hands.

III / Preventing Contamination by Hand
Employees were observed using gloves properly and when required.

IV / Demonstration of Knowledge
PIC demonstrated good code knowledge and had no critical violations.

V / Food from Approved Source
All foods comes from an approved source.

VI / Time/Temperature Controlled Safety Food
Some time and temperature controlled foods for safety were not at correct temperature. Foods were voluntarily destroyed.
TCS foods shall be kept cold at 41 degrees F or less.
VII / Protection from Contamination
Foods and equipment were properly protected from contamination.

X / Chemical
Chemical use and storage were proper.

XI / Conformance with Approved Procedures
This firm is documenting cooling times and temperatures.