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

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 demonstrate proper knowledge of food safety and prevention.
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.
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. THE COOLERS WERE ADJUSTED AT THE TIME OF INSPECTION. MONITOR COOLER TEMPERATURES THROUGHOUT THE DAY.
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 employee properly cleaning and sanitizing food contact surfaces.

X-P / Chemical
Toxic materials are properly identified and stored.