VI - P / Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 19-August-2014
| Comments |
|---|
| Facility is not conducting any Risk class 4 activities. Will be changed to a class 4 next licensing period. |