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

II / Good Hygienic Practices
Corrected During Inspection Observed employee drink on the serving line and in the dish room. PIC had him dispose of it. Observed employee eating, drinking, or using tobacco in non-designated area.
Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.
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 is Certified in Food Protection

V - P / Food from Approved Source
Foods are received from the following sources: DNO, Sysco, Single sources.

VI - P / Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.

VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.