| I - P / Employee Health PIC has signed employee illness reporting agreements on file. He was able to provide verifiable proof at time of inspection. PIC also has a norovirus clean-up kit.  |
| 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 Observed food employee washing hands prior to donning single use gloves. |
| IV - P / Demonstration of Knowledge The person in charge is Certified in Food Protection and able to correctly answer all questions asked. |
| V - P / Food from Approved Source All foods comes from an approved source. |
| VI / Time/Temperature Controlled Safety Food Time/temperature controlled for safety foods were not being held at the proper temperature. Lettuces, shredded cheese, blue cheese on the make lines were out of temperature. All product out of temperature was voluntarily destroyed. Also, salad cooler up front was not at proper temperature. All salads were voluntarily destroyed. 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 All foods and equipment were properly protected from contamination. |
| X-P / Chemical Chemical use and storage were proper. |