I - P / Employee Health The operation had an employee health policy on file.

I - P / Employee Health The person in charge reports any known reportable foodborne diseases to the licensor as required.

II - P / Good Hygienic Practices Food employee was demonstrating good hygiene practices.

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 Hand washing facilities are properly supplied.

III - P / Preventing Contamination by Hand Observed food employee washing hands when required.

III - P / Preventing Contamination by Hand Food employees were not contacting exposed ready-to-eat foods with bare hands.

III - P / Preventing Contamination by Hand

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

IV - P / Demonstration of Knowledge The person in charge is Certified in Food Protection

V - P / Food from Approved Source

X-P / Chemical No unapproved food or color additives are used.

XI - P / Conformance with Approved Procedures Observed operation in compliance with the approved variance.

Comments
Reviewed report with PIC Peg Fry Cheese is under variance with time in lieu of temperature utilized. HAACP plan reviewed.