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
Inspection Date: 02-January-2020
| Comments |
|---|
| 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. >> Observed food being cold and hot held at proper temperatures. Proper temperatures holding food helps to prevent the growth of potential food borne illness causing pathogens. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. >> Observed dish machine properly cleaning and sanitizing food contact surfaces. Proper cleaning and sanitizing helps to prevent the growth of potential food borne illness causing pathogens. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. >> Observed hand washing sink with soap, running warm water, paper towels and signage. Proper hand washing helps to prevent the growth of potential food borne illness causing pathogens. X - P - Chemical: Toxic materials are properly identified and stored. >> Observed toxic materials stored properly in order to prevent chemical contamination. |