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

V - P / Food from Approved Source
Observed foods being received at the proper temperature, in good condition, safe and unadulterated.

VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.

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

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