| 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 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. PIC answered cooling time and temperature parameter questions correctly when asked. |
| V - P / Food from Approved Source Foods are received from the following sources: GFS. |
| VI - P / Time/Temperature Controlled Safety Food 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. PIC observed cooling chili properly using an ice bath, timers, thermometer, and frequent stirring. |
| VII / Protection from Contamination Corrected During Inspection Observed improper storage of food items. Observed uncovered RTE pudding cups in the rear walk-in cooler. PIC discarded pudding cups voluntarily. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. |
| X-P / Chemical Toxic materials are properly identified and stored. |