PIC demonstrates control over foodborne illness risk at time of follow up inspection. Handsinks in food prep area fully accessible and supplied with soap, paper towels, and running water. Prepped TCS foods cooling in cold holding units within 6 hour cooling period. TCS foods held in cold storage temping 41°F and below.
1 Person in charge present, demonstrates knowledge, and performs duties
8 Handwashing sinks properly supplied and adequate