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No observations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 01-June-2016
| Comments |
|---|
| Facility is a class 4 due to cooling and reheating of chili and spaghetti. Spaghetti is cooled using and ice bath, and then reheated to 165 F in the steamer. chili is cooled using an ice wand and then reheated in the chili kettle to 190 F. No critical control point issues noted during the inspection. |