VI - P / Time/Temperature Controlled Safety Food
Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 09-August-2017
| Comments |
|---|
| Facility is a class 4 due to time in lieu of temperature of pizza. Pizza is plated up and placed on the counter for customers to grab and go. Pizza is marked with the time it leaves the oven, and the time to discard the pizza. No critical control point issues noted at the time of the inspection. |