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

II - P / Good Hygienic Practices
Food employee was eating food in designated area.
The PIC stated that employees breaks are in the back bar area.
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
Hand washing facilities are adequate, conveniently located and accessible for employees.
Recommend providing an additional hand sign near the bar area.
III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.

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

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection

V - P / Food from Approved Source
Foods are received from the following sources: Tink Holl, Restaurant Depot
The owner stated that one of the employees are responsible for inspecting food that is received. When food arrives, the employee will only accept foods that are at an acceptable temperature and show no signs of damage.
VI / Time/Temperature Controlled Safety Food
Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
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.

VII / Protection from Contamination
Observed improper storage of food items in the walk-in cold holding unit (uncovered food items).
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
VII / Protection from Contamination
Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
X-P / Chemical
Toxic materials are properly identified and stored.