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

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

III / Preventing Contamination by Hand
Observed employees using gloves when it was required.

IV / Demonstration of Knowledge
PIC was able to answer all questions asked properly.

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

VI / Time/Temperature Controlled Safety Food
Foods being hot held were at proper temperature. Foods that are held time without temperature were time stamped.

VII / Protection from Contamination
Foods and equipment were protected from contamination.

X / Chemical
Chemical use and storage were proper.