II / Good Hygienic Practices
Good, safe hygenic practices were followed by the food prep. staff.
III / Preventing Contamination by Hand
Gloves were worn throughout the food prep. and cooking process.
V / Food from Approved Source
Food sources: Restaurant Depot, Aldi, Sam's Club
VI / Time/Temperature Controlled Safety Food
All TCS foods were held at acceptable temperatures
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 07-July-2015