I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.
Operation maintains an informal illness policy and requires a doctor statement for return to work following serious illness.
II - P / Good Hygienic Practices
Operation maintains designated areas for smoking, eating, and the storage of employee personal items.
Employees may not eat in areas where food is prepared.
III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

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

V - P / Food from Approved Source
Observed foods being received at the proper temperature, in good condition, safe and unadulterated.

VI / Time/Temperature Controlled Safety Food
Observed refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
To prevent foodborne illness, 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
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.

VII / Protection from Contamination
Observed single-service portion container re-used for scooping cheese at the time of inspection.
To reduce the risk of contamination, do not re-use portion containers for scooping food.
VII - P / Protection from Contamination
Observed raw animal foods separated by type during storage, preparation, holding, and display.

VIII - P / Consumer Advisory
Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.