I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
PIC listed several signs, symptoms, and specific illnesses which would exclude an employee form working with food.
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.
Ensure that employees do not eat or drink while working on the food prep line. Lidded beverage containers are permitted as long as employees continue to wash hands at appropriate times and are cautious to avoid contamination.
III - P / Preventing Contamination by Hand
Observed food employee washing hands when required.

IV - P / Demonstration of Knowledge
The person-in-charge demonstrated knowledge of food safety by correctly answering multiple questions regarding food safety.

V - P / Food from Approved Source
Foods are received from the following sources:
Sysco, Sirna, Duma, Canal Fulton Meat
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.
Discussed properly cooling cooked, TCS foods rapidly by portioning food into small containers and allowing cool air to circulate adequately. These foods must be cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours, and to 41 degrees Fahrenheit within the next 4 hours to prevent foodborne illness.
VII - P / Protection from Contamination
Observed raw animal foods separated by type during storage, preparation, holding, and display.
Be careful when storing food or clean equipment under the stairwell so that these items are not located under the open portion of the stairs.
X-P / Chemical
Toxic materials are properly identified and stored.