The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. Person in charge unable to adequately demonstrate knowledge of employee health policy
Foods are cooled using appropriate methods foods cooled in plastic containers
Roasts held at a temperature of 130°F or above cheese slices 53*F
Duties of PIC Person in charge unable to adequately demonstrate knowledge of employee health policy
Food storage containers identified with common name of food unlabeled bottles
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