I / Employee Health
PIC was very well knowledgeable about food safety and handling
PIC also advised that there are protocols in place for sick employees, and that there are routine checks to verify that employee health and cleanliness is up to par
IV / Demonstration of Knowledge
All members of the kitchen are servesafe certified

IX / Highly Susceptible Populations
Detailed logs and communications between doctors and kitchen staff was observed to maintain meals for those of highly susceptible populations
PIC provided detailed logs and protocols to support meal plans for patients based on their specific and individual dietary need
VI / Time/Temperature Controlled Safety Food
Measured various food items in kitchen for both hot and cold holding and all were appropriate. PIC also noted very stringent protocols to assure that food is appropriately held, safely distributed, and date marked for disposal.
PIC noted that they perform various audits themselves and provided logs to support