III - P / Preventing Contamination by Hand
Observed food employees preventing contamination by hand by using hand washing sinks and disposible gloves.

IV - P / Demonstration of Knowledge
Observed food employees with knowledge of wash, rinse, sanitize, food holding temperatures, and other food safety information.

VI - P / Time/Temperature Controlled Safety Food
Observed all TCS food being held cold at or below 41 F, and held hot at or above 135 F.

VII / Protection from Contamination
Observed cups stored on floor at time of inspection.
Protect food-contact surfaces from contamination by storing on racks at least 6 inches off the floor.