No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-August-2022
| Comments |
|---|
| The food and equipment temperatures checked were within required parameters. Good job! |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. The facility is cooling and reheating chili and spaghetti. The cooling method is using an ice bath prior to placing into walk in cooler. The facility reheats using the steamer to 165°F within 2 hours. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |