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

II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices. 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 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-Amy Baker is ServSafe certified

V - P / Food from Approved Source
Foods are received from the following sources.

VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures. Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. Reported procedure for chicken pot pies--chicken is cooked to 165 or above, then shredded and cooled in pans less than one inch thick and frozen. It is reheated within 2 hours to 165 or above in the pot pie.

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

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