I - P / Employee Health
The person in charge (PIC) properly applies restrictions and exclusions for ill employees.
PIC understands signs and symptoms for which an employee must be excluded from working with food. PIC demonstrated additional knowledge by listing some illnesses which are required to be reported. A written illness policy which employees may read and understand is recommended.
II - P / Good Hygienic Practices
Observed food employees were demonstrating good hair restraint, and were using a designated area for the storage of employee personal items.

III - P / Preventing Contamination by Hand
Observed food employee changing gloves when required.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
PIC has completed food safety basics class.
V - P / Food from Approved Source
Discussed foods being received at the proper temperature, in good condition, safe and unadulterated.
The manager on duty is responsible for receiving deliveries.
VI - P / Time/Temperature Controlled Safety Food
Discussed cooling/reheating procedures.
Food employees cool cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. Foods may be reheated to 165°F within 2 hours, then held hot at 135°F.
VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces.
Discussed storing raw animal products from ready-to-eat foods and ways for ensuring that food comes into contact only with clean surfaces.
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.