| I / Employee Health License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations. The license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food. Correct By: 10-Jan-2018  |
| II / Good Hygienic Practices Observed employee eating, drinking, or using tobacco in non-designated area. Observed employee personal beverage (can of Mt. Dew and mason jar filled with water) having no lid and straw, in the food prep area. Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. Correct By: 03-Jan-2018 |
| III - P / Preventing Contamination by Hand Observed food employee changing gloves when required. |
| IV - P / Demonstration of Knowledge The person in charge is Certified in Food Protection |
| V - P / Food from Approved Source Foods are received from the following sources: Gordon Food Service. |
| 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. |
| VII / Protection from Contamination Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed eggs stored above RTE foods in the front kitchen Jamison walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. |
| X-P / Chemical Toxic materials are properly identified and stored. |