III - P / Preventing Contamination by Hand Food employees were not contacting exposed ready-to-eat foods with bare hands.

IV - P / Demonstration of Knowledge The person in charge is Certified in Food Protection

VII - P / Protection from Contamination Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.

Comments

Information about the person-in-charge's responsibility to share information about certain reportable illnesses and symptoms with food employees was provided to the PIC. Information about allergy awareness and critical food handling items was provided to the PIC. Critical violations were not observed during the inspection. The PIC provides the oversight and control to make sure that critical violations that cause foodborne illness do not occur. Procedures for cooking, cooling, and reheating: Soap and pasta are heated, cooled and reheated for hot holding. Soup is placed in shallow pans and placed in walk in cooler. Pasta is cooled with cold running water then placed in shallow pans and placed in the walk in cooler.