II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.

III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.

IV / Demonstration of Knowledge
The person in charge was unable to explain proper reheating procedures.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
V - P / Food from Approved Source
Foods are received from: GFS.

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 lasagna not properly covered in the Hoshizaki cooler to prevent contamination.

X-P / Chemical
Observed all chemicals properly stored.