I - P / Employee Health
The operation had an employee health policy on file. OBSERVED VERIFIABLE FORMS USED BY EMPLOYER. 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 CLEAN UNFORMS/APRONS AND HAIR RESTRAINTS ON KITCHEN EMPLOYEES. 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 not contacting exposed ready-to-eat foods with bare hands.

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

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

V - P / Food from Approved Source
Foods are received from the following sources: US FOODS

V - P / Food from Approved Source
Observed foods being received at the proper temperature, in good condition, safe and unadulterated.

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. Observed food employee cooling 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. ROBERTA EXPLAINED PROCEDURE FOR COOKING, COOLING, AND REHEATING BULK TCS FOODS SUCH AS GROUND BEEF. THEY COOL IN A 2 INCH PAN AT ROOM TEMP FOR 2 HOURS AND THEN PLACE INTO DEEPER SMALLER PANS TO COMPLETE COOLING IN REFRIGERATOR TO 41 DEGREES OR BELOW. REHEATING MUST BE DONE WITHIN 2 HOURS TO A MINIMUM TEMPERATURE OF 165. Observed food employee cooking foods to the required temperatures.

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
N/A

X-P / Chemical
No unapproved food or color additives are used. Toxic materials are properly identified and stored.