| 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 Observed food employee washing hands prior to donning single use gloves. |
| IV - P / Demonstration of Knowledge The person in charge is Certified in Food Protection |
| IX - P / Highly Susceptible Populations Raw or partially cooked animal foods and raw seed sprouts are not being served. |
| V - P / Food from Approved Source Foods are received from the following sources: Gordon Food Service. |
| VI - P / Time/Temperature Controlled Safety Food Observed food employee cooking foods to the required temperatures. |
| VII / Protection from Contamination Observed improper storage of food items. Observed boxes of food products which were placed directly on the floor in the Kolpak walk-in freezer. 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. |