I - P / Employee Health
The operation had an employee health policy on file.
WRITTEN DOCUMENTATION OF EMPLOYEE REVIEW OF THE EMPLOYEE HEALTH POLICY WILL BE REQUIRED TO BE AVAILABLE BEGINNING MARCH 1.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

IX - P / Highly Susceptible Populations
Pasteurized eggs are used if served partially cooked.

V - P / Food from Approved Source
Foods are received from the following sources: GFS, Smith Dairy, Toffs, Cornell's IGA

VI - P / Time/Temperature Controlled Safety Food
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.

VI - P / Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.

VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.

VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

X-P / Chemical
Toxic materials are properly identified and stored.