I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
PIC is aware of reportable illnesses and signs and symptom that exclude employees from working with food.
II - P / Good Hygienic Practices

Discussed sanitization procedures for the facility.
II - P / Good Hygienic Practices
Employees are required to smoke outside building in alley.

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

IV - P / Demonstration of Knowledge
PIC demonstrated excellent knowledge of food safety.

V - P / Food from Approved Source
Foods are received from the following sources:
Dumas, Sirna, Sam's Club, Sysco, Wal-Mart
VI / Time/Temperature Controlled Safety Food
Observed time/temperature controlled for safety foods (cooked potatoes) were not being held at the proper temperature at the time of inspection.
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.
VI - P / Time/Temperature Controlled Safety Food
Observed food employee was observed reheating foods for hot holding to 165°F within two hours at the time of inspection.
Discussed cooling procedures for cooked TCS foods. Food is divided into smaller portions and cooled to 70°F within 2 hours and to 41°F within the next 4 hours.
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.