| I - P / Employee Health The operation had an employee health policy on file.  |
| II / Good Hygienic Practices Observed employee eating, drinking, or using tobacco in non-designated area. Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. Correct By: 05-Jan-2018 |
| III - P / Preventing Contamination by Hand Food employees were not contacting exposed ready-to-eat foods with bare hands. |
| IV - P / Demonstration of Knowledge The PIC described proper cooling times and temperatures when asked. |
| IX - P / Highly Susceptible Populations Pasteurized eggs are used if served partially cooked. |
| V - P / Food from Approved Source Foods are received from the following sources: GFS. |
| VI / Time/Temperature Controlled Safety Food Corrected During Inspection Observed improper method for cooling TCS foods. Observed hot cooked rice which was put into the walk-in cooler with a fully occlusive covering and stacked one pan on top of another in such a way that proper cooling was not accomplished. Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. |
| VII - P / Protection from Contamination Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |
| X-P / Chemical Toxic materials are properly identified and stored. |