II / Good Hygienic Practices

NO EMPLOYEES WORKING WITH VISIBLE SIGNS OF ILLNESS AT TIME OF INSPECTION.
III / Preventing Contamination by Hand

NO BARE HAND CONTACT WITH FOOD DURING THE INSPECTION. HAND SINKS ARE PROPERLY STOCKED, CONVENIENTLY LOCATED, AND ACCESSIBLE.
V / Food from Approved Source

OBSERVED RECEIPTS FROM US FOODS, REITER DAIRY, AND NICKLES BAKERY.
VI / Time/Temperature Controlled Safety Food
Observed improper method for cooling TCS foods. PIC UNABLE TO DESCRIBE THE PROPER COOLING METHOD FOR CHICKEN..
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. Correct By: 07-Jan-2016