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
Food employees were not contacting exposed ready-to-eat foods with bare hands. Hand washing facilities are properly supplied. Hand washing facilities are adequate, conveniently located and accessible for employees Observed food employee changing gloves when required. Observed food employee washing hands when required.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection, Richard Hostetler & head cook, Alt.

IX - P / Highly Susceptible Populations
N/a

V - P / Food from Approved Source
Foods are received from the following sources: GFS

VI - P / Time/Temperature Controlled Safety Food
Food employees reportedly reheat foods for hot holding to 165°F within two hours. Reportedly food employees cool 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. 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 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 (ground beef in WIC)separated by type during storage, preparation, holding, and display.

VII - P / Protection from Contamination


VIII - P / Consumer Advisory
N/A

X / Chemical


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