| I - P / Employee Health The operation had an employee health policy on file. The person in charge properly applies restrictions and exclusions for ill employees. Visible or known symptoms /or known diagnoses are reported by employees as required.  |
| II - P / Good Hygienic Practices Food employee was demonstrating good hygiene 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. Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are properly supplied. Observed food employee washing hands when required. |
| IV - P / Demonstration of Knowledge Observation: The person in charge is Certified in Food Protection TIM DAY SERV SAFE CERTIFIED 5/6/14 TO 5/6/2019 EXAM # 4939 CERTIFICATE #11027397 |
| IX - P / Highly Susceptible Populations Unopened food packages are not re-served. Pasteurized eggs are used if served partially cooked, per PIC |
| V - P / Food from Approved Source Foods are received from the following sources: US Foods Observed foods being received at the proper temperature, in good condition, safe and unadulterated. |
| VI - P / Time/Temperature Controlled Safety Food Food employee was observed reheating foods for hot holding to 165°F within two hours. Observed food employee cooking foods to the required temperatures. 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. Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required. |
| VII - P / Protection from Contamination Observed raw animal foods separated by type during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |
| VIII - P / Consumer Advisory N/A |
| X-P / Chemical Toxic materials are properly identified and stored. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. No unapproved food or color additives are used. |