I - P / Employee Health
The operation had an employee health policy on file.
III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.
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.
X-P / Chemical
Toxic materials are properly identified and stored.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 17-January-2018