I - P / Employee Health
The operation had an employee health policy on file. The person in charge properly applies restrictions and exclusions for ill employees. The person in charge reports any known reportable foodborne diseases to the licensor as required. Visible or known symptoms /or known diagnoses are reported by employees as required.

II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices. Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands. Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are properly supplied. Observed food employee changing gloves when required. Observed food employee washing hands prior to donning single use gloves. Observed food employee washing hands when required.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection: Stephanie & Aaron Hansen

V - P / Food from Approved Source
Foods are received from the following sources: Gordon & CPI

VI / Time/Temperature Controlled Safety Food
Observed improper reheating of food for hot holding. Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Raw animal food was not being cooked to the required temperature. But corrected
Time/temperature controlled for safety food that is cooked, cooled and reheated for hot holding shall be reheated to 165°F to destroy pathogens to prevent foodborne illness. Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required. Raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time as required to destroy pathogens that could cause a foodborne illness.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display. Observed employee properly cleaning and sanitizing food contact surfaces. Observed raw animal foods separated by type during storage, preparation, holding, and display. Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

VIII - P / Consumer Advisory
Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.

X-P / Chemical
No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored.