| VI 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.  |
| VII Observed food that was not properly protected from contamination by separation, packaging, and segregation. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. |
| 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. |