I - P / Employee Health
The operation had an employee health policy on file.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
OWNER HAS SERVSAFE CERTIFICATION IN FOOD PROTECTION.
V - P / Food from Approved Source
Foods are received from the following sources:HILLCREST, RESTUARANT DEPOT AND SYSCO ARE THE MAIN SUPPLIERS
REVIEW INVOICES AT TIME OF INSPECTION
VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.