| I / Employee Health Employee health agreement is available in folder signed by volunteers.  |
| II / Good Hygienic Practices Did not observe any discharge from eyes, nose or mouth of employees. |
| III / Preventing Contamination by Hand Handwashing sink was properly stocked with soap, running hot and cold water, paper towels, signage and trashcan in close proximity. Lexington Mayor has requested that all employees/volunteers wear gloves while preparing or serving foods. Gloves do not have to be worn when workers are not handling RTE foods directly. IF gloves are worn must be done so properly. Any change of tasks require glove change and hand washing. Any time a glove is used to touch face/body will need to take off contaminated gloves, wash hands and re-glove. |
| IV / Demonstration of Knowledge PIC who oversees entire service is level 2 certified. |
| IX / Highly Susceptible Populations Facility is not selling any items that are raw or undercooked. Facility is using non pasteurized eggs for pastries that are fully cooked (i.e cake). |
| V / Food from Approved Source All foods come from an approved source: GFS. |
| VI / Time/Temperature Controlled Safety Food All TCS foods were within proper temperature parameters for cold holding, cooking and hot holding. Facility is now keeping salads inside of Artic Air refrigerator and using a "display" tray. Customers then choose which salad or TCS side they want and an employee is there to obtain from refrigeration. |
| VII / Protection from Contamination All foods were properly protected from contamination by storage, segregation and separation. Raw chicken oversed on lowest shelf in True refrigerator. Bakery food items and other dry products are now kept in original bag inside of plastic containers that are not food grade. OK to do so, so long as remain in original bag or food grade bag to protect from chemicals made in the plastic containers. |
| X / Chemical Chemical storage and use were proper. |