I - P / Employee Health
The operation had an employee health policy on file. THE FILE IS MAINTAINED BY THE MAIN OFFICE WITH EMPLOYEE SIGN OFF. 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, HANDWASHING AND GLOVE USE BY EMPLOYEES DURING INSPECTION.

III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are properly supplied. Observed food employee washing hands when required.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection, VIRGINIA WEBBER

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: SYSCO

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.

VII - P / Protection from Contamination
Observed raw animal foods separated by type during storage, preparation, holding, and display. Observed employee properly cleaning and sanitizing food contact surfaces.

VIII - P / Consumer Advisory
FOODS ARE NOT OFFERED RAW OR UNDERCOOKED

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