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 food comes from an approved supplier.

VI / Time/Temperature Controlled Safety Food
Observed foods in the walk-in cooler not at 41F or less. Shredded lettuce 47F, Sliced tomato 44F and chili 45F etc.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
VI - P / Time/Temperature Controlled Safety Food
Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.

VII / Protection from Contamination
Observed frozen minute maid being stored on the floor in the walk-in freezer. 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 chemical spray bottles being stored above clean dishes.
Toxic substances shall be properly identified, stored, and used.