I / Employee Health
PIC reviewed sick policy
Sick individuals with vomiting and diarrhea are excluded from work.
II / Good Hygienic Practices
All food employees were properly wearing hair restraints.
This is to prevent hair from contacting exposed food.
IV / Demonstration of Knowledge
PIC stated the correct required food temperatures for hot holding and for reheating
Food shall be hot held at 135 degrees F or above and reheated to a temperature of 165 degrees F