| I / Employee Health Facility has employee reporting illness agreement kept on file.  |
| II / Good Hygienic Practices Did not observe any ill workers during inspection. |
| III / Preventing Contamination by Hand Handwashing stations are fully stocked with soap, running hot/cold water, signage, paper towels and receptacle near by. Facility uses single use gloves and utensils to prevent bare hand contact with RTE foods. |
| IV / Demonstration of Knowledge PIC has level 2 certification and could answer questions regarding food safety correctly. Facility had 2 critical violations occurring at time of inspection. |
| V / Food from Approved Source Foods are purchased from an approved source: Reinhart Food Services and GFS. |
| VI / Time/Temperature Controlled Safety Food TCS foods cold and hot holding were done so properly. TCS foods (spaghetti) noodles cooeld in large portions were not meeting time/temperature parameters. |
| VII / Protection from Contamination All foods were properly protected from contamination by separation, storage and segregation. |
| X / Chemical Chemical use and storage were proper. |