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: Gordon Food Service, Rightway Foods, Smith Dairy and Nickels Bakery.

VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Observed shredded lettuce and sliced tomatos without a date of expiration. Person-in-charge threw away the products. 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 / Time/Temperature Controlled Safety Food
Corrected During Inspection Observed potato soup held at 130F. The unit was turned up and the temperature was 150F by the end of the inspection. 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.