| I - P / Employee Health The operation had an employee health policy on file.  |
| II - P / Good Hygienic Practices Food employee was eating food in designated area. Designated break room for eating/drinking. |
| II - P / Good Hygienic Practices Food employee was demonstrating good hygiene practices. |
| III - P / Preventing Contamination by Hand Observed food employee washing hands when required. |
| III - P / Preventing Contamination by Hand Hand washing facilities are adequate, conveniently located and accessible for employees. |
| III - P / Preventing Contamination by Hand Food employees were not contacting exposed ready-to-eat foods with bare hands. Food employees were wearing gloves/using utensils. |
| III - P / Preventing Contamination by Hand Hand washing facilities are properly supplied. Adequate supply of soap and paper towels located at each hand sink. |
| VI - P / Time/Temperature Controlled Safety Food Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. All hot holding and cold holding temps. acceptable at time of inspection; including freezer temps. |
| VI - P / Time/Temperature Controlled Safety Food Observed food employee cooking foods to the required temperatures. Cooking hamburgers to 165 degrees. |
| VI - P / Time/Temperature Controlled Safety Food Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. Used for cheese, bacon, jalapenos |
| VII - P / Protection from Contamination Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display. Stacking orders in coolers acceptable. |
| VII - P / Protection from Contamination Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |
| X-P / Chemical Toxic materials are properly identified and stored. |