I - P / Employee Health
Elements: Observation: 1 - P - Employee Health Observation: The operation had an employee health policy on file. The person in charge properly applies restrictions and exclusions for ill employees. The person in charge reports any known reportable foodborne diseases to the licensor as required. Visible or known symptoms /or known diagnoses are reported by employees as required. II - P - Good Hygienic Practices Observation: 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 Observation: Food employees were not contacting exposed ready-to-eat foods with bare hands. Hand washing facilities are adequate, conveniently located and accessible for employees. Observed food employee changing gloves when required. IV - P - Demonstration of Knowledge Observation: The person in charge is Certified in Food Protection: Ashleigh Roth V - P - Food from Approved Source Observation: Foods are received from the following sources: US Foods Observation: VII - P - Protection from Contamination Observation: 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. Observation: VIII - P - Consumer Advisory Observation: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form. Observation: X - Chemical Observation: Observed toxic materials improperly identified, stored and used. Comment(s): Toxic substances shall be properly identified, stored, and used.