I - P / Employee Health


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 employees were demonstrating good hygiene practices. Food employees working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles were 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. Food employees were not contacting exposed ready-to-eat foods with bare hands. Observed food employee changing gloves when required. Observed food employee washing hands prior to donning single use gloves. Hand washing facilities are properly supplied.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection, Asst. Mgr, Steven McDaniel is Serv Safe

IX - P / Highly Susceptible Populations
Unopened food packages are not re-served.

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 food employee cooking foods to the required temperatures. 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.(chili) 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
Foods are protected from physical and environmental contamination during storage, preparation, holding and display. Observed raw animal foods separated by type during storage, preparation, holding, and display.

VIII - P / Consumer Advisory
N/A

X-P / Chemical
Toxic materials are properly identified and stored. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption.