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.
V - P / Food from Approved Source
All foods come 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 - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
X / Chemical
Observed an unlabled chemical bottle. Observed toxic materials improperly identified, stored and used.
Toxic substances shall be properly identified, stored, and used.