| I - P / Employee Health The operation had an employee health policy on file and clean up procedure are on file.  |
| II - P / Good Hygienic Practices Food employee was eating food in designated area in break area room. |
| III - P / Preventing Contamination by Hand Hand washing facilities are properly supplied soap, paper towels and hot water. |
| IV - P / Demonstration of Knowledge The person in charge is Certified in Food Protection PIC demonstrated proper Serv-safe Certificate. |
| V - P / Food from Approved Source Foods are received from the following sources: Maines Food Group |
| VI - P / Time/Temperature Controlled Safety Food Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. All foods were at required temperatures. |
| VI - P / Time/Temperature Controlled Safety Food Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. PIC demonstrated proper time stamping. |
| VII - P / Protection from Contamination Observed employee properly cleaning and sanitizing food contact surfaces. Observed sanitizing buckets met required sanitizing requirements. |
| X-P / Chemical Toxic materials are properly identified and stored separate location from food. |