I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.

II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.

II - P / Good Hygienic Practices
Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.

V - P / Food from Approved Source
Foods are received from the following sources: US foods, Nickels, Ideal

VI - P / Time/Temperature Controlled Safety Food
Food employee was observed reheating foods for hot holding to 165°F within two hours.

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.

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

VI - P / Time/Temperature Controlled Safety Food
Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.

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

VIII - P / Consumer Advisory
Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.

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