| I - P / Employee Health This firm has signed employee illness reporting agreement and noroviris clean-up procedures and clean-up kit.  |
| II - P / Good Hygienic Practices Food employee was demonstrating good hygiene practices. Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. |
| III - P / Preventing Contamination by Hand Food employees were not contacting exposed ready-to-eat foods with bare hands. Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are properly supplied. |
| IV - P / Demonstration of Knowledge The person in charge is Certified in Food Protection and was able to correctly answer all questions asked. |
| V - P / Food from Approved Source Foods are received from the following sources: Maines Food Group. |
| VI - P / Time/Temperature Controlled Safety Food Food employee was observed reheating foods for hot holding to 165°F within two hours. Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required. Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. |
| VII - P / Protection from Contamination Foods are protected from physical and environmental contamination during storage, preparation, holding and display. Observed employee properly cleaning and sanitizing food contact surfaces. Observed raw animal foods separated by type during storage, preparation, holding, and display. |
| X-P / Chemical Toxic materials are properly identified and stored. |