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. Observed the basement ware washing area was not provided with a designated hand washing sink.
At least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees, shall be provided.
VI / Time/Temperature Controlled Safety Food
Time as a public health control was being used without the proper written procedures. Procedure was not available for licensor review.
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.
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.

VI - P / Time/Temperature Controlled Safety Food
Observed cold foods being held at 41°F or below.

VIII - P / Consumer Advisory
Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.