I - P / Employee Health
The operation had an employee health policy on file. The person in charge properly applies restrictions and exclusions for ill employees.

II - P / Good Hygienic Practices
Food employee was eating food in designated area.

III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are properly supplied. Food employees were not contacting exposed ready-to-eat foods with bare hands.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection

IX - P / Highly Susceptible Populations
The operation was serving pasteurized juices to highly susceptible population. Raw or partially cooked animal foods and raw seed sprouts are not being served.

V - P / Food from Approved Source
Foods are received from the following sources: GFS Observed foods being received at the proper temperature, in good condition, safe and unadulterated.

VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. Ground Beef Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.

VII - P / Protection from Contamination
Observed raw animal foods separated by type during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, holding and display.

VIII - P / Consumer Advisory
N/A

X-P / Chemical
No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption.

XI - P / Conformance with Approved Procedures
N/A