I - P / Employee Health
I - P - Employee Health Observation: The operation had an employee health policy on file. The person in charge properly applies restrictions and exclusions for ill employees. The person in charge reports any known reportable foodborne diseases to the licensor as required. Visible or known symptoms /or known diagnoses are reported by employees as required. II - P - Good Hygienic Practices Observation: 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 Observation: Food employees were not contacting exposed ready-to-eat foods with bare hands. Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are properly supplied. Observed food employee changing gloves when required. IV - P - Demonstration of Knowledge Observation: The person in charge is Certified in Food Protection: Angela Kocaman V - P - Food from Approved Source Observation: Foods are received from the following sources: US Foods, Gordon, Sams Club VI - P - Time/Temperature Controlled Safety Food Observation: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VIII - P - Consumer Advisory Observation: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form. X-P - Chemical Observation: Observation: No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored.