I - P / Employee Health
The operation had an employee health policy on file.

III / Preventing Contamination by Hand
Observed an employee taking money and then procedded to put on gloves to prepare food without washing hands. Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the 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: Sigma & East Balt Bakery.

VI / Time/Temperature Controlled Safety Food
Did not observe a time of expiration on the cheese.
If time alone is used for up to six hours: the food shall be 41°F or less when removed from temperature control and shall not exceed 70°F within six hours; the food shall be monitored to ensure the food does not exceed 70°F during the six hour period, and shall be identified to indicate the time that the food is removed from 41°F or less and six hours past the point in time when the food is removed from temperature control; the food shall be discarded if the temperature exceeds 70°F, cooked and served at any temperature if ready-to-eat, or discarded within six hours when the food is removed from temperature control to prevent foodborne illness.
VI - P / Time/Temperature Controlled Safety Food
Observed lettuce at 56F. Person-in-charge threw away the product.

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.