II / Good Hygienic Practices
Employees showed good hand washing, proper hair restraints, and proper food handling.

III / Preventing Contamination by Hand
Employees used gloves when required and used them properly.

IV / Demonstration of Knowledge
PIC did not know where to find time without temperature procedures. She did find an employee chart.
3.4(I)(1) Written procedures shall be prepared in advance and maintained in the operation to be available upon request. Correct By: 13-Aug-2015
V / Food from Approved Source
All food comes from an approved source.

VI / Time/Temperature Controlled Safety Food
Observed no thermometers in the small milk cooler up front, in the coffee refrigerator, and the salad refrigerator.
Where any time temperature controlled food are stored, there shall be a thermometer for proper food temperature monitoring. Correct By: 13-Aug-2015
VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Many foods for time without temperature control where not time stamped or improperly time stamped.
In order to have time without temperature control, foods must be properly time stamped. Correct By: 04-Aug-2015