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 has knowledge of the food code.

V - P / Food from Approved Source
Foods are received from the following sources: Klosterman Bread and Sigma.

VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Observed hashbrowns att 55F and Turkey at 57F. Person-in-charge voluntarly threw away the products. Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
VII / Protection from Contamination
Corrected During Inspection Observed condensation leaking on foods in the stand up freezer. Person-in-charge voluntarly discarded the food.
A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure, to prevent foodborne illness.
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.