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

IV / Demonstration of Knowledge
The person in charge was unable to demonstrate proper knowledge of food safety and prevention.COOLING METHOD WAS NOT PROPERLY CONVEYED TO INSPECTOR
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.COOL ALL TSC FOOD FROM 135 DEGREES TO 70 DEGRESS WITHIN 2 HOURS AND FROM 70 DGREES TO 40 DEGEES IN 4 HOURS GIVING 6 HOURS TOTAL TO COOL FOOD.
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.

VII - P / Protection from Contamination
Observed raw animal foods separated by type during storage, preparation, holding, and display.