I - P / Employee Health
The operation had an employee health policy on file.

II - P / Good Hygienic 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 adequate, conveniently located and accessible for employees.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection, MARIA HAS LEVEL ONE TRAINING

V - P / Food from Approved Source
Foods are received from the following sources: SYSCO & PROSEL AND SIRNA & SONS

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. REFRIED BEANS AND CHICKEN WERE OBSERVED COOLING WITHOUT LIDS ON THE COUNTER IN TWO INCH PANS AT ROOM TEMPERATURE FOR MAXIMUM 2 HOURS & THEN IN THE WALKIN COOLER.

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.

VIII - P / Consumer Advisory
Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.

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