| I / Employee Health Employee reporting illness agreement signed and on file in facility office.  |
| II / Good Hygienic Practices Observed a water bottle in pizza prep area and coffee cup in warewashing area for employee use. Observed handwashing not being properly done in times specifically requiring workers to do so. Cups with lids and straws are permissible in working areas or else designate area away from food areas in facility for employee breaks. Ensure handwashing is done when changing tasks and using gloves. |
| III / Preventing Contamination by Hand Did not observe any bare hand contact with RTE foods. Handwashing sinks in food prep area and bar area are missing or not practical for function. Replace paper towel holders. |
| IV / Demonstration of Knowledge PIC has level 2 certification however multiple critical violations and repeat violations occurring during inspection. |
| 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 and cooking temperatures were within minimum required. |
| VII / Protection from Contamination Observed utensils co mingled raw and RTE in storage in between usage. Foods were protected by storage, separation and segregation. |
| VIII / Consumer Advisory Consumer advisor present on menu, however foods are not served under minimal required temperature. |
| X / Chemical Chemical storage were proper. Chemical use on chlorine sanitizer mechanical warewashing machine was at 0PPM Facility must handwash dishes due to warewashing machine not performing to minimal concentration level. |
| XI / Conformance with Approved Procedures Facility is using time in lieu of temperature for buttermilk batter and changing every 3 hours to be safe, policy stating every 4 hours. |