I - P / Employee Health
The operation had an employee health policy on file.

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 - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.

III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.

III - P / Preventing Contamination by Hand
Observed food employee washing hands when required.

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

III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

V / Food from Approved Source
Shellstock tags were removed from the container. Proper identification tags were no available at time of inspection.
Shellstock tags or labels shall remain attached to the container in which shellstock are received until the container is empty.
VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature (butter).
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.
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.
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 - P / Time/Temperature Controlled Safety Food
Food employee was observed reheating foods for hot holding to 165°F within two hours.

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 (soft boiled egg).
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
Toxic materials are properly identified and stored.

XI / Conformance with Approved Procedures
Observed improper packaging of food using reduced oxygen packaging without a variance or HACCP plan.
Except with a variance, an operation that packages time/temperature controlled for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of C. botulinum and L. monocytogenes, shall have a HACCP plan, may not package fish unless frozen, or when using a cook-chill or sous vide process shall implement a HACCP plan and ensure that that proper temperatures and records are maintained. An operation that packages cheeses using reduced oxygen packaging shall limit the cheeses packaged to those that are commercially processed, with no ingredients added in the operation, and meet the standards of identity, have a HACCP plan, and labels the package with a “use by" date that does not exceed thirty days or the manufacturer's "sell by" or "use by" date. The cheese shall be discarded if it is not sold or consumed within thirty calendar days of its packaging.