| I - P / Employee Health Firm has signed employee illness reporting agreements and a norovirus clean-up procedure.  |
| II - P / Good Hygienic Practices 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 / Preventing Contamination by Hand Food employees were not contacting exposed ready-to-eat foods with bare hands. Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are properly supplied. Observed food employee changing gloves when required. Observed food employee washing hands prior to donning single use gloves. Observed food employee washing hands when required. |
| IV - P / Demonstration of Knowledge PIC had critical violation of improper cold holding temperatures. |
| V - P / Food from Approved Source All foods are from approved sources. |
| VI / Time/Temperature Controlled Safety Food 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 - P / Protection from Contamination Foods are protected from physical and environmental contamination during storage, preparation, holding and display. Observed employee properly cleaning and sanitizing food contact surfaces. Observed raw animal foods separated by type during storage, preparation, holding, and display. |
| X-P / Chemical Toxic materials are properly identified and stored. |