|I - P / Employee Health|
The operation had an employee health policy 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 washing hands prior to donning single use gloves.
|IV - P / Demonstration of Knowledge|
The person in charge is Certified in Food Protection
|IX - P / Highly Susceptible Populations|
Raw or partially cooked animal foods and raw seed sprouts are not being served.
|V - P / Food from Approved Source|
Foods are received from the following sources: Gordon Food Service.
|VI - P / Time/Temperature Controlled Safety Food|
Observed food employee cooking foods to the required temperatures.
|VII / Protection from Contamination|
Observed improper storage of food items. Observed boxes of food products which were placed directly on the floor in the Kolpak walk-in freezer.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
|X-P / Chemical|
Toxic materials are properly identified and stored.