I / Employee Health
This firm has a written employee illness policy.

II / Good Hygienic Practices
Observed employees washing their hands properly.

III / Preventing Contamination by Hand
Observed proper glove use when required.

IV / Demonstration of Knowledge
PIC demonstrated proper code knowledge by answering my questions properly and not having any critical violations.

V / Food from Approved Source
All food comes from an approved source.

VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Cheese is time without temperature control. Cheese was not time stamped.
In order to prevent the growth of pathogens, time without temperature control products shall be time stamped.
VII / Protection from Contamination
Food and equipment are protected from contamination.

X / Chemical
Chemical use and storarge are proper.