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
Hand washing facilities are adequate, conveniently located and accessible for employees.

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 ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.

VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

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