| I - P / Employee Health The person in charge properly applies restrictions and exclusions for ill employees.  |
| II - P / Good Hygienic Practices Food employee was eating food in designated area. Observed employees in break area. |
| III - P / Preventing Contamination by Hand Hand washing facilities are properly supplied. Hand wash stations were properly supplied. |
| IV - P / Demonstration of Knowledge The person in charge is Certified in Food Protection PIC is level 2 trained. |
| V - P / Food from Approved Source Foods are received from the following sources: Food is received from Maines |
| VI - P / Time/Temperature Controlled Safety Food Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required. Observed proper day dots in place and to be used within four hours. |
| VII - P / Protection from Contamination Observed employee properly cleaning and sanitizing food contact surfaces. Observed proper sanitizing buckets in place and labeled. |
| X-P / Chemical Toxic materials are properly identified and stored separate from food stored in cage. |