I - P / Employee Health
The person in charge reports any known reportable foodborne diseases to the licensor as required.

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

II - P / Good Hygienic Practices
Food employees were demonstrating good hygiene practices.

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
Observed food employee washing hands when required.

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

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

V - P / Food from Approved Source
Foods are received from the following sources: Big Gus Onion Ring Inc, Kaleel Bros Inc, Schwebels

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.

VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

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