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.

III / Preventing Contamination by Hand
The hand washing sink(s) were not accessible for convenient use by employees.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
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.

V - P / Food from Approved Source
Foods are received from the following sources: Sysco Foods, Dairymen's, and Stanton Middle School.

VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods (cut lettuce/leafy greens, cut tomatoes, and other condiments on the burger and special service lines) were not being held at the proper temperature.
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 / Time/Temperature Controlled Safety Food
Time as a public health control was being used without the proper written procedures for condiments on the burger and special service lines.
Written procedures shall be maintained in the operation and made available to the licensor if time as a public health control is used before cooking, display, sale or service of time/temperature controlled for safety food to limit the growth of pathogens to prevent foodborne illness. The TCS food (cold holding) items on these lines that are not used shall be discarded after each day of service. No cold holding is required.
VI - P / Time/Temperature Controlled Safety Food
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.

X-P / Chemical
Toxic materials are properly identified and stored.
There may be a need to move the chemicals from being directly over the dish machine clean side.