II / Good Hygienic Practices
Observed the PIC properly wash hands prior to handling foods in kitchen and wearing hair restraint

IV / Demonstration of Knowledge
Observed the PIC properly calibrate bi-mettalic probe stem thermometer by using the ice bath method. The PIC was able to list the major food allergens and explain the difference between restriction and exclusion relating to employee illness

VI / Time/Temperature Controlled Safety Food
All TCS foods were being either properly hot or cold held

X / Chemical
Observed area within the facility where all chemicals are stored away from food products