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/Variance
Inspection Date: 29-January-2020
| Comments |
|---|
| Facility is clean and well maintained. ALL TCS food held at proper temperature. no items noted. Good. Facility is properly following variance for cheese and has approval letter available on-site. Chilli is cooled and reheated. PIC is aware of proper procedures. Chili is cooled using an ice bath and is reheated above 165 degrees F. |
| 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. X - P - Chemical: Toxic materials are properly identified and stored. 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. 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. |