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 hand washing sinks without paper towels and soap at time of inspection.
To promote proper hand washing, sinks shall be properly stocked with soap and paper towels.
III / Preventing Contamination by Hand
Observed an employee donning gloves without washing hands. Observed an employee contacting ready to eat food with bare hands at time of inspection
To prevent contamination, hands shall be washed prior to donning gloves. RTE foods shall not be contacted with bare hands.
III / Preventing Contamination by Hand
An employee explained that the hand washing sink at the server station is used to improperly ware wash utensils at time of inspection.
To prevent contamination, the hand washing sink shall not be used to ware wash utensils.
VI / Time/Temperature Controlled Safety Food
Observed multiple RTE, TCS foods without proper date marking at time of inspection (lettuce, tomatoes, spinach, rice, grape leaves, etc.).
To limit the growth of harmful bacteria, RTE, TCS foods shall be properly date marked to be used within 7 days.
VI - P / Time/Temperature Controlled Safety Food
Food employee was observed reheating foods for hot holding to 165°F within two hours.

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 raw chicken stored over raw beef at time of inspection.
To prevent contamination, raw beef should be stored over raw chicken.
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

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.

X-P / Chemical
Toxic materials are properly identified and stored.