|I - P / Employee Health|
The person in charge properly applies restrictions and exclusions for ill employees. The person in charge reports any known reportable foodborne diseases to the licensor as required. Visible or known symptoms /or known diagnoses are reported by employees as required.
|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. Food employee was demonstrating good hygiene practices.
|III - P / Preventing Contamination by Hand|
Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are properly supplied. Observed food employee washing hands when required. Food employees were using hand sanitizers in conjunction with hand washing. 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. The operation was serving pasteurized juices to highly susceptible population. Unopened food packages are not re-served. Raw or partially cooked animal foods and raw seed sprouts are not being served.
|V - P / Food from Approved Source|
Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
|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. Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
|VII - P / Protection from Contamination|
Observed raw animal foods separated by type during storage, preparation, holding, and display. Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|VIII - P / Consumer Advisory|
|X-P / Chemical|
No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored.
|XI - P / Conformance with Approved Procedures|