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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: 07-June-2017
| Comments |
|---|
| Facility is a class 4 due to cooling and reheating of chili and spaghetti. Spaghetti is cooled under running water, and then placed in the walk-in refrigerator. Chili is cooled with ice blocks before being placed in the walk-in refrigerator. No critical control point issues noted at the time of the inspection. |