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
Observed food employee washing hands prior to donning single use gloves.

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: I supply and New Bakery.

VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Observed improper use of time as a public health control for up to four hours. No expiration time was available for bacon.
If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control; shall be marked to indicate the time when the food is removed from temperature control; shall be cooked and served at any temperature if ready-to-eat, or discarded, within four hours; or, if in unmarked containers or packages marked to exceed a four-hour limit shall be discarded to prevent foodborne illness.
VII / Protection from Contamination
Corrected During Inspection Observed fish in the reach in freezer not covered to prevent contamination.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
X / Chemical
Corrected During Inspection Observed a bottle of window cleaner being stored with food.