IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection
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.
VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces.
X-P / Chemical
Toxic materials are properly identified and stored.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 10-December-2015
| Comments |
|---|
| **SATISFACTORY AT TIME OF INSPECTION** Note:All prior violations at time of initial standard inspection have been corrected. |