I - P / Employee Health
PIC properly applies restrictions to ill employees.

III / Preventing Contamination by Hand
Observed bare hand contact with RTE food (lemon) at time of inspection.
To prevent contamination, discontinue the practice of touching RTE foods with bare hands.
III / Preventing Contamination by Hand
Observed hand sinks without signs, paper towels, and being used for tasks other than hand washing at time of inspection.
To prevent contamination, provide all hand washing sinks with signs, paper towels, and discontinue tasks other than hand washing.
IV / Demonstration of Knowledge
Observed the PIC did not properly train food employees in food safety at time of inspection.
To prevent health hazards, properly train all food employees in food safety.
VI / Time/Temperature Controlled Safety Food
Observed multiple RTE, TCS foods without date marking at time of inspection.
To prevent health hazards, date mark all RTE, TCS foods for a 7 day use-by date.
VI - P / Time/Temperature Controlled Safety Food
TCS foods were holding at proper temperatures.

VII / Protection from Contamination
Observed raw eggs stored over RTE foods at time of inspection.
To prevent contamination, store the eggs under RTE foods in the reach in cooler.
VIII / Consumer Advisory
The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Observed an inadequate consumer advisory on the menu at time of inspection.
To properly inform customers, revise the menu to include a proper consumer advisory. 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.
X-P / Chemical
Chemicals are properly stored and labeled.