II / Good Hygienic Practices
Observed good hyienic practices performed at the time of inspection
Employees frequently washed hands in between food prep and other job tasks. Gloves were changed as needed
IV / Demonstration of Knowledge
PIC Demonstrated knowledge for food safety
Regional Manager was very thorough and maintains a clean facility
VI / Time/Temperature Controlled Safety Food
Temperatures measured were all appropriate.
PIC also keeps an extensive food temperature log