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 / Demonstration of Knowledge
The person-in-charge has knowledge of the food code.

V - P / Food from Approved Source
All food comes from an approved supplier.

VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Observed bacon and cheese without a 4 hour expiration time. Observed improper use of time as a public health control for up to four hours.
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 patties in the freezer uncovered.
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 chemical spray bottle being stored on a shelf above where prepared foods are being stored.