| I - P / Employee Health Firm has an employee illness reporting agreement, however; it does not cover all the symptons or list the 13 different illness. Correct By: 16-Oct-2017  |
| 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 Observed food employee washing hands prior to donning single use gloves. |
| IV / Demonstration of Knowledge The person in charge was unable to demonstrate proper knowledge of cooling parameters. PIC is certified in Food Protection.. The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation. |
| IX - P / Highly Susceptible Populations Shell eggs are used only for boiled eggs. Pasturized eggs are used for scrambled eggs. No soft eggs are served. |
| V - P / Food from Approved Source Foods are received from the following sources: GFS and Smith Dairy. |
| VI - P / Time/Temperature Controlled Safety Food All foods and equipment had proper temperatures. |
| VII / Protection from Contamination All foods and equipment were properly protected from contamination. |
| X / Chemical Chemical use and storage was properl. |