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

II / Good Hygienic Practices
Observed employee eating, drinking, or using tobacco in non-designated area.
Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. Correct By: 28-Mar-2015
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

V / Food from Approved Source
Person-in-charge not insuring that refrigerated, frozen, or hot food are received at proper temperatures.
Time/temperature controlled for safety food must be received at proper temperatures.
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. Correct By: 28-Mar-2015
VI - P / Time/Temperature Controlled Safety Food
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.

VII - P / Protection from Contamination
Observed raw animal foods separated by type during storage, preparation, holding, and display.