| I / Employee Health Foods were observed in dry storage and cooling units to be commercially packaged and from approved sources.  |
| II / Good Hygienic Practices Food employees take breaks in designated dining area. |
| III / Preventing Contamination by Hand Adequate handwashing facilities are supplied and accessible along with hand sanitizer. No bare hand contact with ready to eat foods observed. Food protection gloves available. |
| VI / Time/Temperature Controlled Safety Food Food employees were able to explain their process for cooking, cooling, and reheating soups & TCS foods according to proper methods. After soups are cooked, they are cooled using shallow pans & ice baths to prevent bacterial growth. Soups are reheated within 2 hours to 165 degrees minimum on the steam table. Food probe thermometers are available for use. |