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

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.

IV - P / Demonstration of Knowledge
The person-in-charge has knowlege of the food code.

V - P / Food from Approved Source
All food comes from an approved supplier.

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
Observed a box of mac and cheese stored on the walk-in cooler floor. Person-in-charge moved the box to the shelf. Observed improper storage of food items.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
X / Chemical
Observed a bottle of degresser stored with food and single service items.
Toxic substances shall be properly identified, stored, and used.