IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
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.
VI - P / Time/Temperature Controlled Safety Food
Observed food employee cooking foods to the required temperatures.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 02-August-2017
| Comments |
|---|
| Facility is a class 4 due to cooling and reheating of chili and spaghetti. Chili is cooled using an ice block. Spag. is cooled in an ice bath. Reheating of Chili in the chili kettle to 170 F within 2 hours. Reheating spag. in the steamer to 165 F. No critical control point issues noted during the inspection. |