I / Employee Health
The operation had an employee health policy on file.
II / Good Hygienic Practices
Food employee was 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: 08-August-2018
| Comments |
|---|
| The facility is a class 4 due to cooling and reheating of spaghetti and chili. The PIC demonstrated proper procedures. The procedures were posted in kitchen on how to properly cool and reheat. |