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: 02-August-2017
| Comments |
|---|
| Facility is cooling and reheating items such as beans, macaroni and cheese, hamburgers. Cooling down in shallow portions in walk in cooler, ensuring temperature reaches 70°F within 2 hours and to 41°F within 4 hours. Reheating in steamers to 165°F within 2 hours. Good. |