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 is Certified in Food Protection

V - P / Food from Approved Source
Foods are received from McLane.

VI / Time/Temperature Controlled Safety Food
Foods in frozen storage exhibit signs of thawing or refreezing.
Stored frozen foods shall be maintained frozen to limit the growth of pathogens to prevent foodborne illness.
VI / Time/Temperature Controlled Safety Food
Observed rice that was cooling in the walk-in cooler for since the previous night. Person-in-charge discarded the product. TCS foods were not cooled using the proper time and temperature parameters.
TCS food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temp. of 45°F or less.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

VIII - P / Consumer Advisory
Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.

X-P / Chemical
All chemicals were properly stored and labeled.