III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

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

IV / Demonstration of Knowledge
The person in charge was unable to demonstrate proper knowledge of food safety and prevention. CRITICAL VIOLATIONS OBSERVED AT TIME OF INSPECTION, AND NO PIC WITH A LEVEL TWO CERTIFICATION.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
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.
CONTINUE TO HOLD FOODS AT THE REQUIRED HOT OR COLD HOLDING TEMPERATURES TO LIMIT THE GROWTH OF BACTERIA WHICH CAN CAUSE FOODBORNE ILLNESSES. MONITOR FOODS REGULARLY WITH PROBE THERMOMETERS THAT ARE PROPERLY CALIBRATED.
X-P / Chemical
Toxic materials are properly identified and stored.
CONTINUE TO LABEL AND STORE CHEMICALS PROPERLY TO AVOID CHEMICAL CONTAMINATION OF FOOD.