| No violations were observed at time of inspection. All cold holding and hot holding temperatures observed were below 41 degrees F or above 135 degrees F respectively. PIC demonstrated a wide breadth and depth of food safety knowledge including: Proper cooking, holding and reheating temperatures; an employee illness policy including reportable symptoms and diseases; proper sanitization method using hot water; proper calibration procedure for thermometer; proper handwashing techniques including when to wash and how to wash, and proper date marking techniques. All violations from previous inspection were observed to be corrected at time of inspection. |