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
Observed inadequate number of handwashing sinks at time of inspection.
At least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees, shall be provided.
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.

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. Observed multiple RTE, TCS foods without proper date marking at time of inspection (lettuce, spinach, olives, and sausage).
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 / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature. Observed multiple TCS foods cold holding at improper temperatures at time of inspection (lettuce, spinach, pork belly, sausage, cheese, capicola, chicken, etc.) in the top portion of the preparation coolers.
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.
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

VIII / Consumer Advisory
The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Observed an improper consumer advisory at time of inspection.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.