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

II / Good Hygienic Practices
Employees have proper handwashing.

III / Preventing Contamination by Hand
Employees are using gloves properly and when required.

IV - P / Demonstration of Knowledge
PIC had proper answers to questions asked.

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

VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Make tables slaw, sliced tomatoes, cut lettuce, shredded cheese were out of the required temperature range.
Cold foods shall be kept cold at 41 degrees F or less to prevent the growth of pathogens.
VII / Protection from Contamination
Suppression system over the fryer has a build-up of grease and dust.
Equipment shall be clean to sight and touch to prevent possible cross contamination.
X / Chemical
Corrected During Inspection A bottle of chemical was setting on the cutting prep area.
To prevent possible contamination of equipment or food, chemicals shall be stored in a separate area.
XI - P / Conformance with Approved Procedures
PIC was able to demonstrate proper cooling parameters by explaining procedure used in detail.