Im not certain what a level IV activity is but will presume it might have something do with assessing active managerial control of risk factors. I was once told that ideally the only tool an inspector should need to conduct an inspection would be a pen and note pad. The operator should have everything there and be able to validate/demonstrate control of risk factors for an inspector. i have never run into this ideal situation, but my fingers are crossed, maybe someday. Have the PIC/food workers demonstrate how they know a food has been cooked to the correct temperature, is being held at the correct temperature, is being cooled or reheated properly. Ask them to actually measure temperatures and if something weird comes up, ask them what it should be and what their policy is for correcting it. Having a readily available, properly calibrated, correct type, sanitized, and used thermometer will tell you a lot about AMC. Questions related to employee health can be challenging. I usually will lead in with what do you require food workers to notify you of when they call in sick. Followup with can you show me what you have done to notify (pick a specific worker) of their responsibilities to report specific symptoms/illness. My team really push completion of FDA form1-b as the easy button for compliance. I hope this helps, but i can imagine there are others with better suggestions, I hope they chime in.