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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: 18-June-2014
| Comments |
|---|
| No critical control point issues noted during the inspection. Facility is a class 4 due to cooling and reheating of pulled pork, mac and cheese, and baked beans. Cool in an ice bath, reheat in the combi oven to 165F. Good Job. |