I - P / Employee Health
The operation had an employee health policy on file.

II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.

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

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.
FACILITY NO LONGER COOKS, COOLS, AND REHEATS FOOD IN BULK.