3717-1-02.4(B)(2)(h) / PIC: Demonstration of Knowledge - Describing relationship between prevention of foodborne illness and management of contamination, hand contact with food, hand washing, and clean facility
Critical PIC unable to demonstrate knowledge of preventing foodborne illness by controlling contamination, personal hygiene, and facility maintenance.

3717-1-02.4(B)(2)(f) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe cooking of TCS food
Critical PIC unable to demonstrate knowledge of food temperatures and times for safe cooking.

3717-1-02.4(B)(2)(d) / PIC: Demonstration of Knowledge - Explaining relationship between maintaining proper time/temperature of TCS food and prevention of foodborne illness
Critical PIC unable to demonstrate knowledge of foodborne disease and the significance of maintaining time/temperature controlled for safety food.

3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.

3717-1-02.2 (B) / Hands and arms: cleaning procedure
Critical Improper washing of hands and arms. No handwashing occuring.

3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Handwashing sink not accessible. Not available for employee use.

3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical TCS foods not being hot held at the proper temperature. Observed chicken and fries hot holding at 80 degrees. Hot holding is 135 degrees and above to prevent food contamination. These items were discarded at inspection.

3717-1-05(I) / Pressure.
Critical Water under pressure is not available to all fixtures as required. No running water in the stand. Provide running hot/cold water to prevent contamination.

3717-1-05(H) / Capacity.
Critical Water source and/or hot water capacity not sufficient. No hot water in the stand. Provide hot water to prevent contamination.