I / Employee Health

AS PER PIC EMPLOYEES ARE RESTRICTED FROM WORK IF THEY ARE ILL. HANDOUT GIVEN ON THE 13 REPORTABLE DISEASES FOR PIC TO SHARE WITH EMPLOYEES CONCERNING THEIR RESPONSIBILITY TO REPORT ANY DISEASE WHICH CAN CAUSE A FOODBORNE ILLNESS.
III / Preventing Contamination by Hand
HANDSINK READILY AVAILABLE AND STOCKED IN THE KITCHEN. NO BAREHAND CONTACT WITH READY TO EAT FOOD DURING THE INSPECTION.

IV / Demonstration of Knowledge

PIC WAS ABLE TO ANSWER QUESTIONS ABOUT SAFE COOKING TEMPERATURES AND FOOD SAFETY.
V / Food from Approved Source
OBSERVED RECEIPTS FROM RESTAURANT DEPOT, SYSCO, EXCEL SEAFOOD, MARC'S. AS PER PIC, ALSO MAKES PURCHASES FROM PARK-N-SHOP.

VI / Time/Temperature Controlled Safety Food
Observed improper method for cooling TCS foods
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. DISCUSSION ON PROPER COOLING METHODS, TIME AND TEMPERATURE PARAMETERS, REHEATING, AND HANDOUTS GIVEN ON PROPER COOLING METHODS Correct By: 11-Nov-2015