I - P / Employee Health
The operation had an employee health policy on file. Verification from employees was observed. The person in charge properly applies restrictions and exclusions for ill employees.

II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices; observed hairnets, clean uniforms, etc... 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
Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are properly supplied. Food employees were using hand sanitizers in conjunction with hand washing.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection, Lana Campbell.

IX - P / Highly Susceptible Populations
Pasteurized eggs are used if served partially cooked. The operation was serving pasteurized juices to highly susceptible population.

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

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. Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required. Reportedly, food employees cool cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.

VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display. Observed employee properly cleaning and sanitizing food contact surfaces.

VIII - P / Consumer Advisory
N/A

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