| I - P / Employee Health They have signed employee illness reporting agreements on file. Sending them a norovirus clean-up procedures.  |
| 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 when required and wearing gloves where required. |
| IV - P / Demonstration of Knowledge The person in charge is Certified in Food Protection. PIC was able to answer all questions asked correctly. PIC had minimal critical violations, all of which were corrected during inspection. |
| IX - P / Highly Susceptible Populations Raw or partially cooked animal foods and raw seed sprouts are not being served. They are using pasteurized eggs and juice. |
| V - P / Food from Approved Source Foods are received from the following sources: GFS |
| VI - P / Time/Temperature Controlled Safety Food Corrected During Inspection Observed Potatoes from breakfast change over not being hot held. Potaotes were 115*F. PIC voluntarily destroyed. |
| VII - P / Protection from Contamination Food and equipment are protected from contamination. |