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

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 food employee cooking foods to the required temperatures.

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