I / Employee Health
Firm has written procedures for employee health.

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

III / Preventing Contamination by Hand
Observed employees washing their hands prior to putting on gloves. Employees used gloves to handle ready to eat foods.

IV / Demonstration of Knowledge
Manager answered all questions asked properly. Manager demonstrated good food code knowledge by having no critical violations.

V / Food from Approved Source
All foods come from approved sources.

VI / Time/Temperature Controlled Safety Food
Temperatures were found to be within proper ranges.

VII / Protection from Contamination
Food and equipment were properly protected from contamination.

X / Chemical
Chemical use and storage were proper.

XI / Conformance with Approved Procedures
This firm uses time without temperature control. All items that are on time without temperature control were properly time stamped.