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 / Preventing Contamination by Hand
Observed both handwashing sinks being used for other purposes. The handwashing sink up front had visible food debris inside. The back handwashing sink was being used to rinse off milkshake containers.
A handwashing sink may not be used for purposes other than handwashing.
V - P / Food from Approved Source
All foods are received from an approved supplier.

VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Observed shredded hashbrowns being stored above the cooling line in the reach in cooler. They were being stored at 57F. Person-in-charge moved them to inside the cooler. Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less 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.