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

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

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

VI - P / Time/Temperature Controlled Safety Food
Observed food employee NOT cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.

VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces.

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

X-P / Chemical