I - P / Employee Health
I - P - Employee Health Observation: Elements: I - 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 properly supplied. IV - P - Demonstration of Knowledge Observation: The person in charge is Certified in Food Protection: Amy Baker V - P - Food from Approved Source Observation: Foods are received from the following sources: McClane Observation: VII - P - Protection from Contamination Observation: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. Observed employee properly cleaning and sanitizing food contact surfaces. 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. X-P - Chemical Observation: Observation: No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored.