I / Employee Health
Observed employee drinks/food scattered throughout facility. A designated area should be made for employees to keep these things.

VI / Time/Temperature Controlled Safety Food
Observed salad in window at 55°F. Observed flour chicken on kitchen line at 45°F.
All cold held items need to be at 41°F or below. Monitor how long cold held items are sitting in window. Close lid on cold holding unit holding chicken on kitchen line to ensure they stay below 41°F.
VII / Protection from Contamination
Cleaning should be monitored daily. Gloves should be paid special attention to. Gloves create a false sense of security. Observed several employees touching different ready to eat foods and not changing gloves between tasks. Observed date marking missing on several items. Anything that is cut, removed from original packaging, or opened should be date marked. Various spices, sauces, and meats in facility did not have label indicating what the item was. Any item not easily identifiable needs to be labeled with its common name.

X / Chemical
Observed cleaning bottle with blue liquid not labeled. Observed tools misplaced in dry storage area. Tools/cleaning supplies should be stored seperate and together with proper labeling.