III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands. Good.
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. Good.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 02-August-2017
| Comments |
|---|
| Facility is cooling and reheating foods in bulk. Cooling in small portions and ice baths and walk-in cooler. Reheating to 165°F within 2 hours in rethermalizer. Good. |