II / Good Hygienic Practices
Observed drinks in food prep areas that were uncovered. Also obsered personal items on prep table where food was being prepared.

VI / Time/Temperature Controlled Safety Food
Observed foods stored in walk in cooler not date marked or stored past use by date mark. Also observed hot hold foods (chili) not at 135 degrees F, and cold holding foods (prep table) at 41 degrees F or lower. Heat foods for hot holding to 165 before use and hold at 135 or higher and holdcoldfoods at 41 degrees or lower.

VII / Protection from Contamination
Observed dish tank operating at 112 degrees. Minimum temperature for chlorine sanitizing units is 120 degrees.

VII / Protection from Contamination
Foods stored in walk in cooler stored on the floor. Must be 6 inches up. Also observed foods stored in walk in uncovered. Must cover food storage coainers to prevent conntamination.