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
Hand washing facilities are properly supplied.

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

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

VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Observed multiple RTE, TCS food without proper date marking at time of inspection (spinach, salsa, crab, etc.).
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
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.

VII / Protection from Contamination
Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw meats were stored over vegetables at time of inspection.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
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.