I / Employee Health
The facility has an employee health policy.
IV / Demonstration of Knowledge
The food employee demonstrated knowledge of food safety knowledge.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 06-June-2018
| Comments |
|---|
| The facility is a class 4 due to cooling and reheating of chili and spaghetti. Chili is cooled using an ice block and the spaghetti is cooled using an ice bath. The chili is reheated in the chili kettle to 170 F within 2 hours and the spaghetti is reheated in steamer to 165 F within 2 hours. No critical control point issues noted during the inspection. Note: Discussed using more shallow tubs for cooling process. |