I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.

II - P / Good Hygienic Practices
The PIC sated that food employees eat there food in designated area.

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 adequate, conveniently located and accessible for employees.

V - P / Food from Approved Source
Foods are received from the following sources: US Foods, Sirna, Canal Fulton

V - P / Food from Approved Source
The PIC designates an employee to recieve foods at the proper temperature, in good condition, safe and unadulterated.

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.

VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.

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 consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.

X-P / Chemical
Toxic materials are properly identified and stored. Chemicals are stored in basement in a designated area