I / Employee Health
Has a written employee illness policy.

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

III / Preventing Contamination by Hand
Observed no direct hand contact with equipment.

IV / Demonstration of Knowledge
PIC was knowledgeable on the food code.

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

VI / Time/Temperature Controlled Safety Food
Equipment and food all had proper temperatures.

X / Chemical
Chemical use and storage per proper.