| I - P / Employee Health The operation had an employee health policy on file.  |
| II / Good Hygienic Practices Corrected During Inspection Observed employee eating, drinking, or using tobacco in non-designated area. Observed employee personal snacks in the ware washing and food prep areas. PIC discarded. Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. |
| III - P / Preventing Contamination by Hand Food employees were not contacting exposed ready-to-eat foods with bare hands. |
| IV - P / Demonstration of Knowledge The person in charge is Certified in Food Protection |
| IX - P / Highly Susceptible Populations Pasteurized eggs are used if served partially cooked. |
| V - P / Food from Approved Source Foods are received from the following sources: GFS, Northern Haserot. |
| 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. |
| VII / Protection from Contamination Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed Jell-o cups which had no protective cover. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. |
| X-P / Chemical Toxic materials are properly identified and stored. |