| I - P / Employee Health The operation had an employee health policy on file. PIC has signed copies of RPH Illness Reporting Agreement maintained on file.  |
| II - P / Good Hygienic 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 Observed food employee changing gloves when required in the catering prep area. |
| IV - P / Demonstration of Knowledge The person in charge is Certified in Food Protection through ServSafe. |
| V - P / Food from Approved Source Foods are received from the following sources: Sigma. |
| VI / Time/Temperature Controlled Safety Food Corrected During Inspection Time/temperature controlled for safety foods were not being held at the proper temperature. Observed raw sliced tomatoes in the sandwhich prep cooler (which were removed from cold holding before slicing) to be above maximum safe cold holding temperature. Product pans (2 total) measured 45.1*F and 47.2*F at time of inspection. PIC voluntarily discarded tomatoes. Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. |
| VII - P / Protection from Contamination Corrected During Inspection Foods were not protected from physical and environmental contamination during storage, preparation, holding and display. Observed three bagguettes sitting on a prep surface near the walkway (not being actively worked with) to have no protective covering against sneeze, splash, landing insects, and dust. PIC added parchment paper on top to protect. |
| X-P / Chemical Toxic materials are properly identified and stored. |