III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands. Good.
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. Good.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 03-August-2016
| Comments |
|---|
| Facility is a class 4 due to cooling and reheating of foods, such as chili, in bulk. Foods are cooled in the walk-in cooler and are reheated in the chili kettle to 165 F within 2 hours. Good. |