I - P / Employee Health
The operation had an employee health policy on file. Review with employees their responsiblities to report illnesses and symptoms and the verification of the review.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

IV / Demonstration of Knowledge
A preson in supervisory or management position must complete a level 2 training class before March 1, 2017.

V - P / Food from Approved Source
Foods are received from the following approved sources

VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature.
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.
VII - P / Protection from Contamination
Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.