II - P / Good Hygienic Practices
OBSERVED FOOD EMPLOYEE USING PROPER HAIR RESTRAINTS, AND DISPOSIBLE GLOVES TO HANDLE READY TO EAT FOOD.

III - P / Preventing Contamination by Hand
OBSERVED PROPER HANDWASHING FACILITES SUPPLIED AND ACCESIBLE TO FOOD EMPLOYEES.

IV - P / Demonstration of Knowledge
PIC (PERSON IN CHARGE) DEMONSTRATED KNOWLEDGE OF FOOD SAFETY QUESTIONS. PIC INDICATED WAS PREVIOUSLY CERTIFIED IN FOOD SAFETY AND WILL OBTAIN VALID CERTIFICATION. PIC DEMONSTRATED KNOWLEDGE OF MINIMUM COOKING TEMPERATURES, HOT AND COLD HOLDING TEMPERATURES, PROPER COOLING METHODS, AND PROTECTING FOOD FROM CONTAMINATION.

VI - P / Time/Temperature Controlled Safety Food
OBSERVED PROPER COOKING TEMPERATURES OF RAW CHICKEN WINGS. PIC (PERSON IN CHARGE) INDICATED PROPER HOT AND COLD HOLDING TEMPERATURES AND WAS OBSERVED WITHIN THE FACILITY. OBSERVED PROPER DATE MARKING AND LABELING PROCEDURES.
INSPECTOR GAVE PIC (PERSON IN CHARGE) FOOD SAFETY EDUCATIONAL MATERIALS AT TIME OF INSPECTION.