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 demonstrating good hygiene practices. Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.

III - P / Preventing Contamination by Hand
Observed several food employees washing hands when required. Food employees were using hand sanitizers in conjunction with hand washing. Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are properly supplied.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection. Amy Baker is ServSafe Certified

IX - P / Highly Susceptible Populations
Unopened food packages are not re-served.

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

VI - P / Time/Temperature Controlled Safety Food
Food employee was observed reheating foods for hot holding to 165°F within two hours (pot Pies). 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. Reportedly from the PIC, KFC procedure for pot pies: chicken is cooked to 165 or above and then shredded and cooled to 41°F or below within four hours by speading to a max of one inch thick and frozen. Observed food employee cooking foods to the required temperatures.

VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces. Foods are protected from physical and environmental contamination during storage, preparation, holding and display. Observed raw animal foods separated by type during storage, preparation, holding, and display. Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

VIII - P / Consumer Advisory
N/A

X-P / Chemical
Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored.

XI - P / Conformance with Approved Procedures
N/A