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
Food employees were not contacting exposed ready-to-eat foods with bare hands.

III - P / Preventing Contamination by Hand
Observed food employee washing hands when required.

V - P / Food from Approved Source
Foods are received from the following sources: Gordons Food Service, Smith Dairy

VI / Time/Temperature Controlled Safety Food
Observed improper use of time as a public health control for up to four hours. Lettuce that was refrigerated on the serving line was not refrigerated.
If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control; shall be marked to indicate the time when the food is removed from temperature control; shall be cooked and served at any temperature if ready-to-eat, or discarded, within four hours; or, if in unmarked containers or packages marked to exceed a four-hour limit shall be discarded to prevent foodborne illness. ADD THE LETTUCE SALADS TO THE LIST OF FOOD THAT IS HELD OUT OF REFRIGERATION THAN DISCARDED AFTER THE LUNCH IF NOT SERVED.
VI / Time/Temperature Controlled Safety Food
CorrectedDuringInsp Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as 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.