II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.
III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
VI - P / Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 18-June-2014
| Comments |
|---|
| Facility is cooling and reheating chili. Cooling using an ice bath. Reheating in kettle to 165 F within 2 minutes. Staff knowledgeable in proper cooling and reheating methods. No critical violations noted. Good job. |