| II - P 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 Hand washing facilities are properly supplied. |
| VI Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. 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. |
| VII - P Observed employee properly cleaning and sanitizing food contact surfaces. |
| VIII - P Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form. |
| X-P Toxic materials are properly identified and stored. |