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.

V - P / Food from Approved Source
Foods are received from the following sources: SYSCO

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.

X-P / Chemical
Toxic materials are properly identified and stored.