III - P / Preventing Contamination by Hand
>> Observed food employees using tongs or disposible gloves to handle toast in and out of the toaster.
>> Food employees prevent contamination by hand by elimiating bare hand contact with ready to eat food.
IV - P / Demonstration of Knowledge
>> Observed food employees with a solid demonstration of knowledge of food safety topics such as cold and hot hold temperatures, sanitizing methods, preventing bare hand contact, and lighting intensities needed.

VI - P / Time/Temperature Controlled Safety Food
>> Observed time/temperature controlled for safety (TCS) food being held cold at 41 F or below or held hot at 135 F or above.