I / Employee Health
The facility has an employee health policy.
II / Good Hygienic Practices
The food employees were demonstrating good hygiene practices.
VI / Time/Temperature Controlled Safety Food
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 27-July-2018
| Comments |
|---|
| The facility is using time as a public health control for sliced tomatoes, lettuce, and Canadian bacon. The written policy available and all items properly timed and discarded after 4 hours. Good job! |