III / Preventing Contamination by Hand
There were a number of items where the handle of the utensil was touching the ready to eat food item. An employee uses their bare hands to touch a handle and the handle is touching the food then the food is now contaminated through bare hand contact. To ensure that items are protected from contamination utensils should be placed in a way that the handle is not touching the food.

IV / Demonstration of Knowledge
Person in charge unaware on how to properly calibrate a thermometer. Person in charge did not state proper re heating procedures or temperature. Person in charge stated that date marked items are good for 10 days. Person in charge should be able to answer questions and demonstrate proper food safety in regards to the 16 areas of knowledge within the food code.
Items being reheatted should reach a temperature of at 165°F for 10 seconds at least once and then can be held at 135°F or higher. Items that are date marked are good for 7 days with the first day being the day the item is cut/prepped/opened/cooked or altered.
VI / Time/Temperature Controlled Safety Food
Facility is not reheating items properly. PIC stated that chili is taken from the fridge and put into the steam table. The steam table is used to hold hot items at 135°F. If chili is just placed into hot holding unit the chili never reaches proper re heating temperature of 165°F at least once for 10 seconds. Facility also observed several items not properly date marked with PIC stating that items are good for 10 days. Any item that is cut/prepped/cooked/opened or altered needs a date marking when the alteration took place. The item is good for seven days with day 1 starting when the item is cut/prepped/opened/cooked/ or altered.