| I - P / Employee Health The operation had an employee health policy on file.  |
| II - P / Good Hygienic Practices Food employees were drinking and eating food in designated area. |
| III / Preventing Contamination by Hand Corrected During Inspection Food employee(s) did not wash hands in situations that specifically require them to do so. Observed a food employee change gloves between working with raw foods and RTE foods. The employee did not wash hands before donning new gloves. To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands. |
| IV - P / Demonstration of Knowledge The person in charge is Certified in Food Protection |
| V - P / Food from Approved Source PIC states food source is: Anderson and Dubois. |
| VI / Time/Temperature Controlled Safety Food Corrected During Inspection Observed improper use of time as a public health control for up to four hours. Observed foods being used on the sandwich line which were time stamped for discard at 1:37 PM, while time of inspection in this part of facility was 2:39 PM. PIC voluntarily discarded all products. If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control; shall be marked to indicate the time when the food is removed from temperature control; shall be cooked and served at any temperature if ready-to-eat, or discarded, within four hours; or, if in unmarked containers or packages marked to exceed a four-hour limit shall be discarded to prevent foodborne illness. |
| VII - P / Protection from Contamination Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |
| X-P / Chemical Toxic materials are properly identified and stored. |